THE EFFECT OF SUCROSE, COOKED POTATO, POTASSIUM BROMATE AND MALT UPON BAKING STRENGTH AT VARIOUS YEAST CONCENTRATIONS

Abstract

Three commercial and one experimental straight flour milled from 1931 Saskatchewan Marquis wheat were baked by a variety of methods, using various percentages of yeast.Two basic formulas were used; No. 1 containing flour, water, salt and yeast, No. 2 containing the same ingredients plus sucrose. To these were added 40 cc. of cooked white potato extract and diastatic malt.Using No. 2, no yeast starvation was apparent, but with No. 1 three flours showed this effect with higher yeast concentrations. The addition of potato extract resulted in pronounced yeast starvation with No. 1, and some starvation with No. 2. The further addition of malt produced optimum results with a yeast concentration of 3%.A further series of bakings with another commercial flour (E) showed the improving effect of sucrose and malt in the presence of 20% of cooked white potato. Cooked sweet potato appeared to be able to support fermentation in the absence of added sucrose. Potassium bromate produced larger loaves with sugar and malt with high yeast concentrations.As far as the flours used were concerned, using the basic formulas, there appeared to be no yeast starvation when 2.5% of sucrose was added (No. 2). When yeast stimulants were present, added sucrose and malt appeared to be necessary to prevent yeast starvation with a yeast concentration of 3%.