Fermentação do biscoito cream cracker: influência da temperatura na etapa do processo de preparação da massa

Abstract

"Cookie" was the term used to describe the bread baked, hard, you could keep without spoiling. The cookie is placed on the second level of sales in the food sector in Brazil, accounting quantity sold of $ 3.3 billion marketing industry. Cracker Cream biscuit is a product of increased production within the category of crackers. Thus, knowing their characteristics quality is important to optimize them in order to maintain product quality at lower cost to industry. The feature of the cream cracker biscuit is related to its manufacturing process, especially with the preparation stage of mass, where it employs specific raw materials like wheat flour stronger, yeast, enzymes (protease and xylanase), extract malt and others that are mixed in a first step called sponge, where, after preparation, is fermented for long hours. During this step is the yeast metabolism and raw materials transformation that are responsible for the characteristic flavor of the product. All these reactions occurred during the fermentation process are influenced by variables such as initial temperature of the mass, temperature and temperature of the yeast fermentation chamber. Response variables can be measured during the fermentation process that indicates how is the progress of the process, such as pH and dough temperature. This work uses the experimental design methodology to verify the temperature influences on pH and temperature of the final mass, evaluating the minimum time of fermentation and also what are the optimal parameters in the stage of sponge products cream cracker.