A novel steamed bread making process using salt‐stressed baker’s yeast |
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| Authors: | Lien Te Yeh Mei‐Li Wu Albert Linton Charles Tzou‐Chi Huang |
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| Affiliation: | 1. Department of Food Science, National Pingtung University of Science and Technology, 912, Pingtung, Taiwan;2. Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, 912, Pingtung, ?Taiwan |
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| Abstract: | The process of applying salt‐stressed baker’s yeast during southern style Chinese steamed bread dough preparation was examined. Baker’s yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for dough fermentation producing gas, dough expansion, texture profile analysis (TPA), colour, specific volume, spread ratio and sensory analysis. The results of this study pointed out salt‐stressed baker’s yeast produced significant amount of gas and dough expansion, particularly after 40 min of salt stressing. The texture of steamed bread was softer (463.08 g) than control (541.35 g) (P < 0.05), greater in specific volume (3.15 cm3 g?1) than control (2.89 cm3 g?1) (P < 0.05), had a lower spread ratio (1.45) than control (1.74) (P < 0.05) and a significantly improved sensory properties for taste (90.6) than control (81.6) (P < 0.05) were obtained. |
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| Keywords: | Baker’ s yeast salt stress steamed bread |
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