Influence of yeast concentrations and fermentation durations on the physical properties of white bread
Huaiwen Wang, Pengchao Han, Peipei Zhang, Yankun Li
Abstract
The fermentation process is critical in determining bread's nutritional profile, textural properties, flavor complexities, and other intrinsic attributes. However, research presents a gap regarding the nuanced influences of yeast concentrations and fermentation durations on the dynamics and resultant quality of bread fermentation. This study investigated the effects of yeast concentrations (1.5%, 2%, 2.5%, and 3%) and fermentation times (60 min, 75 min, 90 min, 105 min, 120 min, 135 min and 150 min) on quality of white bread during dough fermentation. Optimal texture, chroma, porosity, and specific volume occurred with 2-3% yeast concentration and 90-105 min fermentation. The optimal yeast concentration and fermentation time are 2.0% and 90 min, respectively. The optimal specific volume value for good bread is about 3.98 cm3/g. The optimal sensory value of the sample is positively correlated with L* value of bread. This study provides a theoretical framework and practical reference to inform refined, targeted bread fermentation methodologies for enhanced production.