Effect of Fermentation Condition on the Quality of White Bread Produced by Straight Dough Method

Studies on the Processing Conditions in Bread Making Part I

Abstract

The effects of mixing temperature, fermentation time, punching of dough and final proofing time on the quality of final products of white bread prepared by the straight dough method were investigated using the experiment of orthogonal L₈ design. The pH value, total titratable acid ity(T. T. A.), specific volume and residual sugar of the products were measured, and the following results were obtained. The pH value was affected by the mixing temperature and the fermentation time. The T. T. A. value was affected by the final proofing time, fermentation time and mixing temperature. Specific volume was also changed by punching of the dough. The amount of residual disaccharide in the bread was affected by mixing temperature, fermentation time and punching of dough.