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

SEMINAR TOPIC:
DYNAMICS OF FERMENTATION PROCESS OF
BREAD DOUGH PREPARED WITH DIFFERENT
TYPES OF YEAST
NAME: NAVERA JAMIL
SEAT NUMBER: H1819064
CLASS: M.SC. FINAL YEAR (FOOD)
COURSE NUMBER: (MIC-647)
COURSE TITLE: FOOD AND DAIRY
MICROBIOLOGY
COURSE INCHARGE: DR. ANJUM ZEHRA

WHAT IS YEAST?
Eukaryotic, single-celled microorganisms classified as
members of the fungus kingdom.
The most used in the bakery industry belongs to the
species Saccharomyces cerevisiae and is marketed in
multiple forms:
1. Fresh yeast (compressed)
2. Instant yeast
3. Active yeast
4. Liquid yeast

THE DOUGH FERMENTATION PROCESS:
The dough fermentation process is a major step for
obtaining good quality bread because the yeast cells
consume sugars present in dough and release CO2,
this have a major influence on dough volume, texture
and taste of final bread product.
The fermentation temperature is between 25-30 °C.
The amount of yeast required to increase the bread
dough volume depends on:
1. The type of yeast used
2. Temperature of the dough
3. Duration of the fermentation time

THE EVALUATION OF PHYSIO-CHEMICAL
PROPERTIES OF BREAD DOUGH:
 It is done through various methods of laboratory determination of volume,
the porosity and elasticity of the core.
1. The volume of bread is an important visual feature and provides a
quantitative measure of baking performance if a favorable environment for
the growth of yeast and gas generation is ensured .
2. Porosity is given by the total volume of the existing pores in a core volume
and is an important quality index. If a product has a poorly developed
porosity and pore thick walls, then the dough was insufficiently fermented or
baked.
3. The elasticity of the bread core is due to the quantity and quality of the
gluten present in the flour and freshness of the product, and is the property
of the core to return to its original form, after the pressing force has slowed
down.

MATERIALS AND METHODS:
 Bread maker Pain Plaisir PF220
1 - cover;
2 - control panel;
3 - kneading bowl;
4 - kneading arm

 Three different commercial types of dry yeast
1. Pakmaya (produced by Rompak SRL, Turkey)
2. Dr. Oetker (produced by Dr. August Oetker, Germany)
3. Rapunzel (produced by Rapunzel Naturkost, Germany)

 The viability of dried yeast was analyzed using
a stain-based method (with methylene blue),
that provide rapid results.
 Cell viability is required for the estimation of the physiological state of
the yeast after drying, which has an important influence on the dough
growth.
 The mechanism of action of the dye depends on the properties of the
cell membrane. Living cells are able to reduce the dye such as
methylene blue, and remain colorless, whereas dead cells are unable to
do it and therefore are stained blue.
 This helps in measuring the percentage of live and dead cells in the
whole population.

 The doughs were prepared from:
• 325 grams of wheat flour F650
• 210 mL of commercial water
• 9.3 mL of oil
• 3.2 g, salt
• 4.65 g yeast (Pakmaya/ Dr. Oetker/ Rapunzel)
• 9 g sugar
 The recipe and the order of placement of the ingredients in
the bread maker were those indicated by its manufacturer.
After kneading all the ingredients using program 5 and 108
rpm at the kneading arm, for 15 minutes, doughs were placed
in Berzelius glasses with a volume of 3000 mL and held for 90
minutes in the Memmert thermostat at the temperature of 30
°C.

To evaluate the dynamics of the fermentation process of the three types of
dough during the thermostatic period, the dough height values in the pot
were recorded at 10 minutes. The 0 minute moment is the moment of
introducing the Berzelius into the thermostat.
Aspects during the determination of the dynamics of the fermentation
process:
a) the initial height of the dough (minute 0)
b) final dough height (minute 90)

 Thus, doughs prepared after the recipe mentioned and after
thermostat 90 minutes at 30 °C were returned into the bread
maker and baked for 20 minutes.
 It has been found that qualitative grades of bread are strongly
influenced by the amount of carbon dioxide formed in the
dough and its ability to retain the gas, and for their
determination several analyzes and measurements were made
on the bread and on its core.
 After baking and cooling the 6 samples of bread (not earlier
than 2 hours and no later than 20 hours after removal from the
oven), these were weighed and then cut to extract a core
cylinder with the height (H) of 6 cm and diameter (D) of 3 cm.

 With the obtained values, the volume of the core was
calculated with its specific mass relation:
 V= [(π).D2/4]*H (cm3)
where: V - is the volume of the core [cm3 ]; D - cylinder diameter
[cm]; H- the height of the cylinder [cm].
 p = m/V (g.cm-3)
where: p - is the bulk density of the core [g·cm-3]; m - the mass
of the core [g]; V - core volume [cm3 ].

 The core cylinder was obtained by means of a cylindrical metal
punch in the middle of the bread, this being weighed separately.
With the obtained values, the porosity (P) of the core was
determined with this relation:
 P=[(V-m/p)/V]*100 (%vol)
where: V - represents the volume of the core cylinder, [cm3]; m - the
mass of the core sample, [g]; p - core density, [g·cm-3], (for white bread
p = 1.31 g·cm-3)

DETERMINATION OF CORE ELASTICITY:
 For this, a HOUNSFIELD H1KS mechanical test apparatus was used, which
was equipped with a press fitting and a force cell of 10 N.
 After placing the core cylinder on the fixed crosspiece of the mechanical
test apparatus the movable traverse was lowered (with speed 50
mm·minute-1) and the core cylinder pressed until ½ of his height, keeping
it for 1 minute. After lifting the compression plate, the sample was left free
for 1 minute and then the height again measured.
 The elasticity of the core (E) was calculated using the relation:
 E= (B/A)*100 (%)
where: A represents the height of the core sample before pressing, [mm]; B
represents the height of the core sample after pressing and returning, [mm].

RESULTS AND DISCUSSION:
 The fermentation process is strongly influenced by the physiological state of the
yeast cell. For this reason the cell viability of the three dried yeast preparations was
analyzed and the results are presented in the Table 1.

 Experimental results for the dynamics of the fermentation process for the three
types of dough during the period in which they were placed in the thermostat are
presented in Table 2, with this data the curves of the Figure 5 being plotted.

 It has been found that dough containing Rapunzel yeast records the lowest
percentage of the height of the dough throughout the entire fermentation period.
This is may be due to delayed fermentation time.
 The highest increase in height was recorded by dough prepared with yeast Dr.
Oetker, even within the first 20 minutes of being inserted into the thermostat, what
it looks like during this time a larger quantity CO2 was issued, which has led to an
increase in the volume of bubbles existing in the dough.

CONCLUSIONS:
Dough prepared with Rapunzel yeast requires
a longer fermentation time comparative with
doughs prepared with other commercial types
of yeast like Pakmaya and Dr.Oetker.
 The core of bread with Rapunzel yeast has the
lowest porosity value, indicating that the
dough is insufficiently fermented.

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

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

More Related Content

Similar to DYNAMICS OF FERMENTATION PROCESS OF BREAD DOUGH PREPARED WITH DIFFERENT TYPES OF YEAST (20)

Recently uploaded (20)

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