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Sem Título De Diapositivo Changes in Chemical Parameters During Breadmaking of Broa as Compared with Commercial Cereals and Breads João M. Rocha & F. Xavier Malcata Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200-072 Porto, Portugal INTRODUCTION rI rV mI rXIIII - It is usual to rank Sourdoughs according to pH, 7 mIV rIV mXIII mXI rXI C A BROA is a traditional type of bread, which is manufactured in Northern T mV bV PT bXIII TTA and FQ values 6 Portugal in the absence of a starter culture at the farm level, usually following bI 5 bXI - It is expected that the Total titratable Acidity in PC2 bIV sXIII PC1 ancient protocols. This food is obtained from maize and rye flours, which is sIV sXI sI Sourdoughs increases slightly during the initial 4 sV inoculated with a given amount of previously fermented dough. Like doughs pH stage of fermentation, due the low metabolic of similar breads in other countries, the dough for BROA contains a complex 3 activity of Lactic Acid Bacteria and the high microflora which, owing to synergistic interactions, produces distinct acidic 2 activity of yeasts tastes and unique flavors; the low pH of which also contributes to extended 1 - Low pH values, as a result of fermentation by 0 Lactic Acid Bacteria, promote increases in the shelf-lives. Samples loaf volume, whereas optimal baking conditions Figure 3 - pH in samples of Maize and Rye flours, Sourdough control the enzymatic activity and elasticity will and Broa, obtained from traditional producers, as compared improving the shelf-life The consumption of this kind of sourdough bread has been increasing rapidly with commercial flours and breads. throughout the latest few years, especially in Central Europe Scandinavia; this trend anticipates a major opportunity for expansion of the international - The experimental results reveal, as expected, a 18 PC1 market of BROA. reverse relationship between pH and Total Titratable 16 sI sXI sIV Acidity ) 14 sXIII bIV sample - Mean Acidity values are much lower in flours when 12 PC2 In this work, several chemical parameters were studied in maize and rye sV compared with those attained after the fermentation /10g 10 bXI 0.1N flours, sourdough and final BROA, corresponding to a number of traditional 8 process (in dough and bread) rIV C mXIII rXIIII mV mXI bI bV rXI rI mI bXIII NaOH 6 producers, with the purpose of better understanding what happens during the rV - The pH decreases during fermentation, and mIV (ml Total Tritratable Acidity Tritratable Total PT 4 T increases slightly during the baking process, due to fermentation and baking processes. In addition, our results were compared 2 Acid evaporation with those pertaining to other flours and breads from Finland, a country 0 where a large number of sourdough breads originate. - The pH values can be used to distinguish between Samples White Bread (PT) (or Wheat Bread) and Broa: Wheat flour (T) has a pH value identical to Maize and Rye Figure 4 - Total Tritratable Acidity in samples of Maize and Rye flours, Sourdough and Broa, obtained from traditional The properties of BROA are indeed unique, and lie somewhere between flours, but a lower Acidity. In spite of the similar pH producers as compared with commercial flours and breads. values, White Bread (PT) has the highest pH and the commercial Wheat Bread and Rye Sourdough Breads. The fermentation time lowest acidity and these values are very similar to of BROA should in principle be extended so as to take full advantage of those found in Wheat flour (T) acidification, both towards desirable final taste and as a means to control - Wheat Bread fermentation is brought about only by yeasts, which are determinant for gas production and undesirable microflora. thus to the loaf volume, but lack the heterolactic fermentation, which is responsible for the acidic taste of Broa - It can be concluded that Broa is intermediate between Wheat Bread and Rye Sourdough Breads in terms EXPERIMENTAL METHODS of acidity Moisture content (moisture loss method), Ashes at 550ºC (incineration method), pH (potenciometric 6 - The Buffer Capacities in Maize and Rye flours method), Total Titratable Acidity (titration method), Buffer Capacity (titration method), and Lactic A are very similar 5 and Acetic Acid (enzymatic method) were determined in samples of Maize flour (m), Rye flour (r) and ) - Oat Bran (A) has a singular Buffer Capacity 4 Broa (b) provided by farmers in different geografical locations (I, IV, V, XI and XIII), and in samples of sample commercial Wheat flour (T), Rye Flour (C), White Bread (PT), Oat bran (A) and two Sourdough Rye - The lowest Buffer Capacity is accounted for by /10 g /10 3 0.1N Breads (PC1 and PC2). Wheat flour, hence indicating that the constant Buffer capacity Buffer rV HCl 2 rIV pH and ATT values obtained in Wheat Bread are C rI (ml rXIIII mXI rXI mV mIV mXIII 1 mI due the type of prevailing fermentation T 0 - A high Buffer Capacity in flours correlates well Samples with a high Acid concentration in the Bread RESULTS and DISCUSSION Figure 5 - Buffer Capacity in samples of Maize and Rye flours, obtained from traditional producers as compared with commercial flours. Table I - Mean values for the chemical parameters in maize and rye flours, sourdough and Broa, obtained from traditional producers %Moisture %Ashes pH Total Titratable Buffer Capacity L-Lactic D-Lactic Acetic Fermentative Quocient Acidity (mlHCl 0.1N/10gsample) Acid Acid Acid (molLactic Acid/molAcetic Acid) - A decrease in Lactic and Acetic Acid contents is 0.9 (mlNaOH 0.1N/10gsample) PC1 Maize flour 14.3 1.3 6.4 5.5 1.0 - - - - 0.8 apparent during the baking process, which is in ) Rye flour 13.4 1.6 6.5 5.8 1.3 - - - - sI sXI Sourdough 52.3 1.4 4.1 12.9 - 0.5 0.4 0.08 5.0 0.7 sV Broa 44.7 1.2 5.2 6.0 - 0.09 0.08 0.05 2.1 agreement with results for Total Titratable sample 0.6 Acidity sIV 0.5 /100 g /100 sXIII bXI - The L-Lactic Acid concentration is slighly acid 0.4 0.3 bI bIV higher than that of D-Lactic Acid bXIII 0.2 %Acid (g %Acid bV 60 - As expected, the percent Moisture in Sourdough 0.1 PB bXI sXI sI bI - The Acetic Acid is present in lower sV PC2 and Broa is much higher than in flours, due to the 0 50 sIV concentrations sXIII bXIII Samples bIV bV water added during preparation of dough 40 - The Acetic Acid is very important to protect PT - The baking process does not lead to extensive L-Lactic Acid D-Lactic Acid Acetic Acid PC1 bread against microbial contaminations. 30 water losses. However, the moisture value in Figure 6 - L-Lactic, D-Lactic and Acetic Acid contents in Homofermentative Lactic Acid Bacteria have a samples of Sourdough and Broa, obtained from traditional %Moisture 20 mIV White Bread (PT) is much lower than in Broa rIV mI higher inhibitory effect than heterofermentative, producers as compared with commercial breads. mV rI mXI rXIIII rV mXIII rXI C 10 T against coliforms 0 - The Sourdough capacity as preservative against Samples 25 microbial spoilage depends upon the amounts of the bXI Figure 1 - Percent Moisture in samples of Maize and Rye flours, ) 20 Lactic and mainly Acetic Acid produced by Lactic Sourdough and Broa, obtained from traditional producers, as sXI Acid Bacteria, as well as the strains present and the compared with commercial flours and breads. acetic acid 15 contents of Fermentable Substrates, Initial pH and sI /mol Buffer Capacity 10 lactic acid - The Rye flours exhibit the highest ashes values, 2.5 - Usually, homofermentative strains promote higher Fermentative Quocient Fermentative PC1 sXIII sV (mol 5 FQ than heterofermentative strains of Lactic Acid sIV and Broa the lowest ones bI bIV sIV bXIII mXI 2 bV Bacteria PC2 PB rV 0 - The percent Ashes in Sourdough Rye Breads rIV bIV rXIIII rXI rI sXIII - When compared with Acetic Acid, the Lactic Acid, C PC1 1.5 sI Samples (PC1 and PC2) make apparent the contribution PT bXIII mXIII mV the major product of the heterolactic fermentation, bI mI bXI of Rye flours for the final ashes content of breads sXI %Ashes mIV 1 bV Figure 7 - Fermentative Quocient (FQ) in samples of Sourdough possesses a slight taste - The ashes increase the Acidity and the Volatile and Broa, obtained from traditional producers as compared sV - Only “sIV” possesses a FQ value within the optimal T with commercial breads. compound content in bread: studies have shown 0.5 range [1.5: 4.0]; “sV” and “sXII” have FQ values near that high volatiles concentrations, produced by the optimal Lactic Acid Bacteria, are obained with high 0 percent Ashes and Total Titratable Acidity, as Samples ACKNOWLEDGEMENTS well as highr amino acid content due large Figure 2 - Percent Ashes in samples of Maize and Rye flours, proteolytic activity Sourdough and Broa, obtained from traditional producers, as The authors are grateful to several members of the Regional Directorate of Agriculture of Entre Douro e Minho (DRAEDM) and several compared with commercial flours and breads. local farmers for cooperation within the experimental program described. Financial support for author J. M. R. was provided by a Ph.D. fellowship within program PRAXIS XXI, administered by the Foundation for Science and Technology (FCT, Portugal). Partial financial support was received from PAMAF – IED (Ministry of Agriculture, Portugal), through a research grant entitled “Pão de milho: caracterização do processo tradicional de produção e melhoramento tecnológico”..
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