Impact of Ferment Processing Parameters on the Quality of White Pan Bread

Applied Sciences

卷:11

Elaine Sopiwnyk¹  Yulia Borsuk¹  Lindsay Bourré¹  Kasia McMillin¹  Linda Malcolmson²  Adam Dyck²  Stuart Jones³ 

[1] Technical Division of Cereals Canada, Canadian International Grains Institute, Main Street 1000-303, Winnipeg, MB R3C 3G7, Canada;

[2] Warburtons Foods Ltd., Saint Francois Xavier, Antigonish, MB R4L 1A9, Canada;

[3] Warburtons, Hereford House, Bolton B1L 8JB, UK;

关键词: fermentation;    wheat;    yeast;    bread;    clean label;   

DOI  :  10.3390/app112110203

来源: DOAJ

【 摘 要 】

A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a naturally derived product (ferment) that could be used for processing bread with the minimum use of dough improvers. The effects of ferment storage, fermentation time, and fermentation temperature on the quality of ferment and bread were evaluated to establish optimal conditions to produce a mature ferment. Trials were conducted on a pilot scale for greater relevance to industrialized bakeries. Ferment was assessed for total titratable acidity (TTA), pH, and viscosity. Breads made with ferment were evaluated for processing parameters, dough properties, and bread quality and compared to a control prepared without ferment. During fermentation, maximum TTA levels in the ferment were achieved at 100 min, then decreased by the end of fermentation, and increased by 24 h of storage at 4 °C. Viscosity was stable during fermentation but decreased by 24 h of storage. Inclusion of ferment resulted in reduced mixing times and improved dough extensibility and crumb softness. Specific loaf volume was not impacted; a slight reduction in crumb brightness and crumb structure was detected. Fermentation for 240 min at 35 °C was determined as optimal with a storage time for 24 h.

【 授权许可】

Unknown