The effect of adding fermented split yellow pea flour (SYPF) as a partial replacement for wheat flour in bread was examined. Three sourdough culture levels (3%, 6.5%, and 10%) and two fermentation times (1 and 4 hr) were evaluated. Total titratable acidity of ferment was measured to determine acid development. Bread was baked using three ferment inclusion levels (25%, 35%, and 45%) for each of the six treatment combinations. Nonfermented control bread was baked for each inclusion and culture level by adding the equivalent amount of SYPF and culture to the formulation. Bread was scored for quality and assessed for specific volume, crumb colour, C‐Cell properties, and flavour. Significant main effects were found for inclusion level, culture level, and fermentation time, and a significant Inclusion level × Fermentation time interaction was found for crumb firmness and cell diameter. Breads made with nonfermented SYPF and 10% culture had good flavour with only minor reductions in bread quality compared with a 100% wheat control bread. For the breads made with fermented SYPF, the ferment made with 10% culture fermented for 1 hr and added at an inclusion level of 25% had the most acceptable flavour and bread quality characteristics.
A controlled fermentation process using straight-grade wheat flour, commercially milled from a grist of Canada Western Red Spring (CWRS) wheat and English wheat, and fresh yeast (Saccharomyces cerevisiae) was found to be effective for developing a naturally derived product (ferment) that could be used for processing bread with the minimum use of dough improvers. The effects of ferment storage, fermentation time, and fermentation temperature on the quality of ferment and bread were evaluated to establish optimal conditions to produce a mature ferment. Trials were conducted on a pilot scale for greater relevance to industrialized bakeries. Ferment was assessed for total titratable acidity (TTA), pH, and viscosity. Breads made with ferment were evaluated for processing parameters, dough properties, and bread quality and compared to a control prepared without ferment. During fermentation, maximum TTA levels in the ferment were achieved at 100 min, then decreased by the end of fermentation, and increased by 24 h of storage at 4 °C. Viscosity was stable during fermentation but decreased by 24 h of storage. Inclusion of ferment resulted in reduced mixing times and improved dough extensibility and crumb softness. Specific loaf volume was not impacted; a slight reduction in crumb brightness and crumb structure was detected. Fermentation for 240 min at 35 °C was determined as optimal with a storage time for 24 h.
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