Transformação dos alimentos

Transformação dos alimentos

Fermentação alcólica do pão

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Indíce

01 fermentação alcólica . . . . . . . . . . . . . . . . . . . . . . . . . .

02 levedura . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

03 c.omo atuam as leveduras no fabrico do pão. . . . . . . . . . . . . . . . . . . . . . . . .

04 Ingredientes . . . . . . . . . . . . . . . . . . . . . . . . . . .

05. Processo . . . . . . . . . . . . . . . . . . . . . . . . . . . .

06 Resultados. . . . . . . . . . . . . . . . . . . . . . . . . .

07 Timeline . . . . . . . . . . . . . . . . . . . . . . . . . .

12 Thanks . . . . . . . . . . . . . . . . . . . . . . . . . . .

10 Map . . . . . . . . . . . . . . . . . . . . . . . . . . . .

08 Comparison . . . . . . . . . . . . . . . . . . . . . . .

11 Team . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

09 Data . . . . . . . . . . . . . . . . . . . . . . . . . . . .

01

fermentação alcólica

Info

Saccharomyces cerevisiae

1. O Saccharomyces cerevisiae é uma levedura unicelular que se alimenta dos açúcares simples (glicose), produzindo álcool e dióxido de carbono (CO₂) em meio anaeróbio (sem oxigénio).
2. A este processo denomina-se fermentação alcoólica. Em meio aeróbio utilizam oxigénio e glicose para produção de ATP (respiração celular aeróbia).
3. Como são fungos fazem a digestão extracorporal, lançando enzimas digestivas para o exterior de modo a digerirem os nutrientes mais complexos (ex: polissacarídeos) em nutrientes mais simples que seguidamente absorvem.
4. Como são fungos realizam a digestão extra corpotal libertando enzimas digestivas para o exterior, permitindo a digestão dos açucares seguido de absorção da glicose.
5. A levedura reproduz-se principalmente (assexuadamente) por gemulação, onde uma nova célula surge a partir da célula-mãe, desenvolvendo-se até se separar.

Como atuam as leveduras no fabrico do pão

1. As leveduras atuam no fabrico do pão por meio da fermentação alcoólica.
2. Ao fermentar esses açúcares, a levedura libera CO₂, que forma pequenas bolhas de gás na massa. Essas bolhas são responsáveis por criar a leveza e o volume que tornam o pão macio e aerado
3. Na ausência de oxigênio (metabolismo anaeróbico), as leveduras convertem a glicose em álcool e dióxido de carbono (CO₂), o calor faz com que o CO₂ se expanda ainda mais, fixando a estrutura do pão.
4. O álcool evapora completamente, enquanto as reações químicas geradas pelo calor que intensifica o sabor e o aroma do pão.

+ info

Eggs

Ingredientes

• 250 g farinha de aveia
• 250g farinha de trigo
• 2 colheres de sopa de cacau
• 350 ml água
• 10 g fermento de padeiro
• sal q.b.

• Lorem ipsum 1/2 L
• Lorem ipsum 1/2 L
• Lorem ipsum 1/2 L
• Lorem ipsum1/2 L
• Lorem ipsum 1/2 L
• Lorem ipsum 1/2 L

+ info

Lemon

Onion

passo 3

passo 1

passo 2

+ info

+ info

+ info

02

Trabalho realizado por:

• antonieta Ferreira
• júlia souza

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• Generate experiences with your content.
• It’s got the Wow effect. Very Wow.
• Make sure your audience remembers the message.

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Let the communication flow!

With Genially templates, you can include visual resources to wow your audience. You can also highlight a particular sentence or piece of information so that it sticks in your audience’s minds, or even embed external content to surprise them: Whatever you like! Do you need more reasons to create dynamic content? No problem! 90% of the information we assimilate is received through sight and, what’s more, we retain 42% more information when the content moves.

• Generate experiences with your content.
• It’s got the Wow effect. Very Wow.
• Make sure your audience remembers the message.

Fermentação alcólica

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Let the communication flow!

With Genially templates, you can include visual resources to wow your audience. You can also highlight a particular sentence or piece of information so that it sticks in your audience’s minds, or even embed external content to surprise them: Whatever you like! Do you need more reasons to create dynamic content? No problem! 90% of the information we assimilate is received through sight and, what’s more, we retain 42% more information when the content moves.

• Generate experiences with your content.
• It’s got the Wow effect. Very Wow.
• Make sure your audience remembers the message.

Got an idea?

Let the communication flow!

With Genially templates, you can include visual resources to wow your audience. You can also highlight a particular sentence or piece of information so that it sticks in your audience’s minds, or even embed external content to surprise them: Whatever you like! Do you need more reasons to create dynamic content? No problem! 90% of the information we assimilate is received through sight and, what’s more, we retain 42% more information when the content moves.

• Generate experiences with your content.
• It’s got the Wow effect. Very Wow.
• Make sure your audience remembers the message.