DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST

The dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is strongly influenced by the fermentative perfo...

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Published inScientific Study & Research. Chemistry & Chemical Engineering, Biotechnology, Food Industry Vol. 20; no. 4; pp. 575 - 584
Main Authors Munteanu, Gabriela-Mariana, Voicu, Gheorghe, Ferdeş, Mariana, Ştefan, Elena-Mădălina, Constantin, Gabriel-Alexandru, Tudor, Paula
Format Journal Article
LanguageEnglish
Published Bacau Universitatea "Vasile Alecsandri" din Bacau 01.01.2019
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
Subjects
Bread
Carbon dioxide
Chemical properties
Direct reduction
Dough
dough properties
Fermentation
fermentation process
Flour
Organic chemistry
Rheological properties
Rheology
wheat flour dough
Yeast
Germany
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Summary:The dough fermentation process is a major step for obtaining good quality bread because the yeast cells, which release CO2, have a major influence on dough rheology, volume, texture and taste of final bread product. The fermentation speed of the dough is strongly influenced by the fermentative performance of the yeast and dough fermentation conditions. Therefore, this paper presents the dynamics of the yeast fermentation process prepared with three commercial types of dry yeast, namely: Pakmaya, Dr. Oetker, Rapunzel. It has been experimentally found that besides the dynamics of the fermentation process, there are also changes in the physico-chemical properties of the dough, but also of the bread obtained from the three types of dough.
ISSN:1582-540X
1582-540X