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A Novel Bread Making Process Using Salt‐Stressed Baker's Yeast
Author(s) -
Yeh LienTe,
Charles Albert Linton,
Ho ChiTang,
Huang TzouChi
Publication year - 2009
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2009.01337.x
Subject(s) - food science , yeast , aroma , fermentation , sugar , taste , chemistry , salt (chemistry) , biochemistry , organic chemistry
By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt‐stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt‐stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained.