Evaluation of the effect of substrates and types of wheat flour on microbiological characteristics, pH values, levels of total phenolic compounds, antioxidant capacity and fermentative capacity of sourdough

Sourdough is a process that expanding nowadays. However, the microorganisms present produce metabolites can cause changes in breads. Thus, objective of this work was to evaluate effects substrates and types wheat flour on microbiological characteristics, pH values, total phenolic compounds, antioxidant capacity fermentative different sourdough, comparing them with dry yeast. In way, six sourdough were elaborated, diversifying type (whole or white) substrate (beer wort, pineapple juice natural yogurt), being evaluated aspects (yeast count, bacteria under anaerobic conditions aerobic conditions), physicochemical (pH, compounds (β-carotene/linoleic acid, ABTS DPPH)) (only sourdough). view results obtained, it observed both white whole flour, yogurt, brewer's showed differences content phenolics, compared yeast, beer wort providing microbial diversity, as well lowering pH. WY (white WP pineapple) IW wort) more resistant temperatures (25 °C, 30 °C e 35 °C).