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A novel steamed bread making process using salt‐stressed baker’s yeast
Author(s) -
Te Yeh Lien,
Wu MeiLi,
Charles Albert Linton,
Huang TzouChi
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02096.x
Subject(s) - yeast , steamed bread , food science , fermentation , taste , chemistry , salt (chemistry) , texture (cosmology) , biochemistry , artificial intelligence , computer science , image (mathematics)
Summary The process of applying salt‐stressed baker’s yeast during southern style Chinese steamed bread dough preparation was examined. Baker’s yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for dough fermentation producing gas, dough expansion, texture profile analysis (TPA), colour, specific volume, spread ratio and sensory analysis. The results of this study pointed out salt‐stressed baker’s yeast produced significant amount of gas and dough expansion, particularly after 40 min of salt stressing. The texture of steamed bread was softer (463.08 g) than control (541.35 g) ( P < 0.05), greater in specific volume (3.15 cm 3 g −1 ) than control (2.89 cm 3 g −1 ) ( P < 0.05), had a lower spread ratio (1.45) than control (1.74) ( P < 0.05) and a significantly improved sensory properties for taste (90.6) than control (81.6) ( P < 0.05) were obtained.