Tenth International Conference on Food Studies

Abstract

Bread is a highly valued food item and is part of the everyday diet in several countries worldwide. In the baking process, fermentation, where the dough characteristics are changed, is a crucial part for the quality of the product. In addition to industrial or commercial yeast, natural fermentation, is used. Among the methods of fermentation used for baking, there is “levain” or called “sourdough”, a starter developed from the proliferation of free microorganisms which result in bread is intensified flavor, aroma and texture of the crust. Within the gastronomy universe, there is a movement for valuing breads made from natural fermentation in Brazil, especially in major cities like Sao Paulo. Area professionals notice that this new habit in the Brazilian taste results from trips made to European and North American countries, from where travelers return wanting to eat the breads they tasted abroad, disseminating some cultures. The purpose of this study is to assess the acceptance and sensorial preference of breads prepared with black raisin and sugarcane levains, respectively, as well as breads made with commercial baker’s yeast. To do so, the breads were submitted to sensorial assessment, acceptability and preference tests by non-trained tasters. The bread made with commercial baker’s yeast presented statistically significant better acceptance. However, the breads made with levain were accepted by the panel of tasters for most attributes. This result suggests the Brazilian habit, because Brazilian consumers have not been widely introduced to products made by natural fermentation.