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

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 (<i>Saccharomyces cerevisiae</i>) was found to be effective for developing a naturally derived product (fermen...

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Autores principales:	Yulia Borsuk, Lindsay Bourré, Kasia McMillin, Elaine Sopiwnyk, Stuart Jones, Adam Dyck, Linda Malcolmson
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fermentation wheat yeast bread clean label Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/3e7c44d0730d451faccba024cc012665
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spelling	oai:doaj.org-article:3e7c44d0730d451faccba024cc0126652021-11-11T15:15:30ZImpact of Ferment Processing Parameters on the Quality of White Pan Bread10.3390/app1121102032076-3417https://doaj.org/article/3e7c44d0730d451faccba024cc0126652021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/10203https://doaj.org/toc/2076-3417A 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 (<i>Saccharomyces cerevisiae</i>) 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.Yulia BorsukLindsay BourréKasia McMillinElaine SopiwnykStuart JonesAdam DyckLinda MalcolmsonMDPI AGarticlefermentationwheatyeastbreadclean labelTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10203, p 10203 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermentation wheat yeast bread clean label Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	fermentation wheat yeast bread clean label Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Yulia Borsuk Lindsay Bourré Kasia McMillin Elaine Sopiwnyk Stuart Jones Adam Dyck Linda Malcolmson Impact of Ferment Processing Parameters on the Quality of White Pan Bread
description	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 (<i>Saccharomyces cerevisiae</i>) 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.
format	article
author	Yulia Borsuk Lindsay Bourré Kasia McMillin Elaine Sopiwnyk Stuart Jones Adam Dyck Linda Malcolmson
author_facet	Yulia Borsuk Lindsay Bourré Kasia McMillin Elaine Sopiwnyk Stuart Jones Adam Dyck Linda Malcolmson
author_sort	Yulia Borsuk
title	Impact of Ferment Processing Parameters on the Quality of White Pan Bread
title_short	Impact of Ferment Processing Parameters on the Quality of White Pan Bread
title_full	Impact of Ferment Processing Parameters on the Quality of White Pan Bread
title_fullStr	Impact of Ferment Processing Parameters on the Quality of White Pan Bread
title_full_unstemmed	Impact of Ferment Processing Parameters on the Quality of White Pan Bread
title_sort	impact of ferment processing parameters on the quality of white pan bread
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/3e7c44d0730d451faccba024cc012665
work_keys_str_mv	AT yuliaborsuk impactoffermentprocessingparametersonthequalityofwhitepanbread AT lindsaybourre impactoffermentprocessingparametersonthequalityofwhitepanbread AT kasiamcmillin impactoffermentprocessingparametersonthequalityofwhitepanbread AT elainesopiwnyk impactoffermentprocessingparametersonthequalityofwhitepanbread AT stuartjones impactoffermentprocessingparametersonthequalityofwhitepanbread AT adamdyck impactoffermentprocessingparametersonthequalityofwhitepanbread AT lindamalcolmson impactoffermentprocessingparametersonthequalityofwhitepanbread
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Impact of Ferment Processing Parameters on the Quality of White Pan Bread

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