A Novel Bread Making Process Using Salt-Stressed Baker's Yeast |
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| Authors: | Lien-Te Yeh Albert Linton Charles Chi-Tang Ho Tzou-Chi Huang |
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| Affiliation: | Authors Yeh and Huang are with Dept. of Food Science and Technology, Natl. Pingtung Univ. of Science and Technology, 912, Pingtung, Taiwan. Author Charles is with Dept. of Tropical Agriculture and Intl. Cooperation, Natl. Pingtung Univ. of Science and Technology, 912, Pingtung, Taiwan. Author Ho is with Dept. of Food Science, Rutgers Univ., 65 Dudley Rd., New Brunswick, NJ 08901-8520, U.S.A. Direct inquiries to author Huang (E-mail: ). |
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| Abstract: | ABSTRACT: By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt-stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt-stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained. |
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| Keywords: | Baker's yeast bread dough salt stress texture profile analysis |
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