ABSTRACT
We intended to develop an organic baking yeast fermented from Pera Rocha do Oeste (Pyrus communis), Maçã Bravo de Esmolfe (Malus domestica) and mastic tree (Pistacia lentiscus) to apply on doughs. The production processes were: yeast and lactic acid bacteria fermentation and dry heat dehydration. Each one of the baking yeasts was used to bake white wheat breads, evaluated by a tasting panel. The parameters addressed were: the number of alveoli in the bread crumb; the diameter of the alveoli; the acidic flavour, the generic aromatic profile and the overall preference and acceptance. Both fruits revealed to be effective fermentation starters, with leaves being a poor plant organ to induce the fermentative process, due to its natural low sugar concentration. Breads fermented by these baking yeasts showed a significant acceptance by the tasting panel and a higher preference when compared to a bread fermented by a regular single-species yeast.
