Abstract
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.
Highlights
Fermentation, initiated by naturally present microorganisms, has been used since ancient times to produce food from milk, meat and fish, fruit and vegetables, pulses, cereals and other grains to prevent spoilage and improve flavour and texture
The quality of bread processed with ferment prepared at four different fermentation temperatures and stored for 24 h was assessed at three different inclusion levels
This may be due to a decreased dough fermentation rate resulting from partial inhibition of the yeast enzymes which might have occurred during the fermentation since the fermentation temperature exceeded 41 ◦ C [5]
Summary
Fermentation, initiated by naturally present microorganisms, has been used since ancient times to produce food from milk, meat and fish, fruit and vegetables, pulses, cereals and other grains to prevent spoilage and improve flavour and texture. Pyler described a ferment process using a tank equipped with a stirring device to disperse water into the ingredients, allowing fermentation to take place under constant agitation and heating until a stabile pH was achieved indicating a maturation state of the ferment [11] After this point, the ferment was used immediately to produce bread or cooled to be used at a later time. Limited research has been undertaken to examine the factors that influence the quality of liquid ferments and their effects on bread quality It was the objective of this study to examine the use of liquid ferment in white pan bread using a no-time dough-baking process. The effects of ferment storage time, fermentation time, and fermentation temperature on the quality of ferment and bread quality were investigated
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