Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven.

摘要

Here we propose an original study on the effect of an interruption and slowing of the fermentation of yeast-based leaven on the physical properties of bread. Bread loaves were made using the straight-dough method, the two-phase method and a method incorporating the interruption and slowing of the fermentation of yeast-based leaven. During the process of making dough, modifications of the method were made by both changing the yield of the leaven (180 and 210%) and the duration of the fermentation of the leaven (from 1 to 3 h). The fermentation of leaven was conducted at the optimum temperature of 28 degrees C and at a lowered temperature of 10 degrees C (fermentation slowing). It was noted in the study that the simultaneous shortening of the duration of fermentation of leaven to 2 h and its slowing under conditions of lowered temperature to 10 degrees C produces satisfactory baking results with a shortening of the process on the day of baking. In addition, the bread produced has comparable loaf features and better crumb quality compared to bread produced with the standard two-phase method. The proposed method does not need the application of dough improvers and can be used in the production of organic bread