Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells

Abstract

The study reveals the influence of ascorbic acid and salt on the fermentation of fresh and frozen doughs made with free and alginate-immobilized yeast cells. The evolution profiles of Saccharomyces cerevisiae, the redox potential, pH, and specific volume were monitored and the most suitable conditions that resulted in bread loaves being highly accepted by consumers were selected. For fresh doughs, the maximum specific volumes were recorded for the dough made with free yeast cells (DYD-3.0), 6 g NaCl/kg of flour, and 0.5 g ascorbic acid/kg of flour, combining a negative redox potential (−3 mV), a pH of 4.07, and 2 h of proofing. The highest specific volume for the 3-months freezing dough with immobilized yeast cells (CAYD-1.3) requires 6 g NaCl/kg of flour, 1 g ascorbic acid/kg of flour, and combines a negative redox potential (−2 mV), a pH of 3.82, and 2 h of proofing. The bread loaf from CAYD-1.3 received the highest average score for the overall acceptability which is higher than that given to the bread baked from fresh dough DYD-3.0.