5382
ESTUDO DE FERMENTO NATURAL PARA PÃES PRODUZIDO PELA CASCA DA LARANJA PERA RIO (Citrus sinensis L.), UMA PROPOSTA DE PROJETO PARA APRENDIZAGEM DE BIOQUÍMICA E PROCESSOS;
MYLENA JESSIE FLORES BARCELOS, JESSIKA TAVARES FANTINI, LUCIMARA BATISTA OLIVEIRA DE CASTRO, FABIO PAIVA FRANCO;
COBENGE24
[31] 09. Programas Especiais
[117] 09.5. Assemelhados
The present work aimed to evaluate the production of naturally fermented breads from yeast obtained through the fermentation of the peel of the Pera Rio orange (Citrus sinensis L.). The fermented product was initially produced with the orange peel, which was later used to obtain the levain. The levain production process consisted of adding traditional unleavened wheat flour with the fermented one. The levain production process took three days and after this period it was used to produce bread dough. The results were positive and the bread developed very well. On the other hand, the taste was bitter.
levain,bread,fermentation,orange
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