The influence of table salt, white sugar and complex bakery additive on the fermentative activity of Saccharomyces cerevisiae

Vesna Vucurovic,Vladimir Puskas,Uros Miljic,Ana Muzalevski

doi:10.5937/jpea1701046v

Abstract

This study determined the influence of the addition of commercial bakery improver (0.1-0.9 %), table salt (1-7 %), and white sugar (1-9 %) into dough on fermentative activity (FA) of yeast, and consequently CO2 production, to improve dough handling and quality of wheat bread by using an optimized additive combination. The FA of yeast cells was evaluated using fermentograph SJA device. The addition of white sugar in the amount of 1-4 % and complex additive in the amount 0.1-0.5 % enhances FA of yeast. Further increase of the amount of these two compounds decreases the FA. The addition of table salt in the amount of 1-7 % negatively affected the FA. The optimal amounts of complex additive, table salt and white sugar, obtained by response surface methodology (RSM) using Design Expert software, which provided maximum FA of 1171.31 ml CO2/gdm/2h were the following: 0.41, 1.0 and 3.91 % based on flour weight, respectively.

Highlights

The optimal amounts of complex additive, table salt and white sugar, obtained by response surface methodology (RSM) using Design Expert software, which provided maximum fermentative activity (FA) of 1171.31 ml CO2/gdm/2h were the following: 0.41, 1.0 and 3.91 % based on flour weight, respectively
Fermentative activity (FA) of bakery yeast cells is one of the main factors that affect the physical structure of the baked goods
The FA was analyzed according to Serbian standards methods (Pravilnik o kvalitetu i drugim zahtevima za pekarski kvasac ’’Sl.list SRJ’’, br.9/2002 i ’’Sl.list SCG’’, br. 56/2003) following the procedure: 280 g of flour, sugar (1-9 % w/w based on flour weight) and commercial complex additive (0.1-0.9% w/w based on flour weigh) previously heated to 35 oC were transferred in suitable enamel jug preheated at 35 oC

Summary

Introduction

Fermentative activity (FA) of bakery yeast cells is one of the main factors that affect the physical structure of the baked goods. CO2 produced by yeast causes the gluten to stretch, and some escape, but most of the gas is retained and is trapped within the matrix (Hutkins, 2006) It creates foam-like structure of dough that is the prerequisite for a rapid heat flow through the dough, which enables porous structure and better organoleptic properties of baked goods. The sucrose is hydrolysed to glucose and fructose by yeast invertase in the first minutes of mixing. Industrial bakers' yeasts express high levels of invertase activity, which cleaves sucrose rapidly to effectively double osmotic pressure of sweet doughs (Evans 1990).

Methods

Results

Conclusion