Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations

The aim of this work was to obtain modified wheat flour containing a red pigment obtained by solid state cultivation of wheat grains by Monascus ruber, and produce bread with the partial substitution of the white wheat flour with fermented wheat flour. The wheat grains were moistened, sterilized in an autoclave, inoculated and incubated at 30 °C for 14 days. Five, 10 and 15% of fermented flour were added to the white flour and the mixtures submitted to the analytical determinations. Bread loaves were then produced using the pure white wheat flour and using the white flour with the addition of 5, 10 and 15% of fermented flour. The loaves produced were submitted to analyses of their dimensions, specific volumes, crust and crumb colors, crust and crumb textures and an image analysis. The results showed that the F5%, F10% and F15% flours presented medium to strong strength. The F5% flour was considered ideal for the manufacture of bread, cake and pasta, and the F10% and F15% flours ideal for the manufacture of fermented biscuits, bread, cake and pasta. In addition, the data showed that the loaves produced had satisfactory technological characteristics and that their manufacture was therefore feasible.