A Novel Bread Making Process Using Salt-Stressed Baker's Yeast
Article first published online: 25 SEP 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 9, pages S399–S402, November/December 2009
How to Cite
Yeh , L.-T., Charles , A. L., Ho, C.-T. and Huang, T.-C. (2009), A Novel Bread Making Process Using Salt-Stressed Baker's Yeast. Journal of Food Science, 74: S399–S402. doi: 10.1111/j.1750-3841.2009.01337.x
- Issue published online: 9 NOV 2009
- Article first published online: 25 SEP 2009
- MS 20090100 Submitted 2/3/2009, Accepted 8/3/2009.
- Baker's yeast;
- bread dough;
- salt stress;
- texture profile analysis
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.