Effect of Fermentation Conditions on the Quality of French Bread Produced by Straight Dough Method

Studies on the Processing Conditions in Bread Making Part VIII

Abstract

The effects of fermentation conditions, such as mixing temperature, fermentation time, punching of dough and final proofing time during french bread production by the straight dough method, on products were investigated using the experinent of orthogonal L₈ design. The pH values of products showed higher value at lower mixing temperature, shorter fermentation time and not affected by punching and final proofing time. The T.T.A. (total titratable acibity) of the products showed higher value with raising mixing temperature and longer fermentation time. Not only the final but also the punching affected considerably the specific volume of the products. Monosaccharides were almost not remained in the products. The residual disaccharides in them showed lower level at longer proofing time. Decreasing the mixing temperature and the fermentation time tended to show higher level of residual free amino acids in the breads.