title: A novel bread making process using salt-stressed Baker's yeast.
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.
authors.affiliation: Dept. of Food Science and Technology, Natl. Pingtung Univ. of Science and Technology, 912, Pingtung, Taiwan.
authors.forename: Lien-Te
authors.initials: LT
authors.lastname: Yeh
authors.forename: Albert Linton
authors.initials: AL
authors.lastname: Charles
authors.forename: Chi-Tang
authors.initials: CT
authors.lastname: Ho
authors.forename: Tzou-Chi
authors.initials: TC
authors.lastname: Huang
mesh_terms: D001939:Bread / Q000032:analysis*; D055598:Chemical Phenomena; D019422:Dietary Sucrose; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005518:Food Preferences; D005990:Glycerol / Q000378:metabolism; D006244:Hardness; D006801:Humans; D011786:Quality Control; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D012462:Saline Solution, Hypertonic / Q000633:toxicity; D012677:Sensation; D012903:Smell; D013312:Stress, Physiological; D013649:Taste; D013997:Time Factors
chemical_list: D019422:Dietary Sucrose; D012462:Saline Solution, Hypertonic; D005990:Glycerol