The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread

Abstract

This study investigated the influence of mixing and fermentation times on the chemical and physical properties of white pan bread, a typical bread consumed in Japan. Sixteen bread samples were made by combining four dough mixing stages and four dough fermentation times, and were analyzed for compression force, acids, sugars, amino acids, volatile chemicals, and overall preference in a sensory evaluation. Acids, sugars, and amino acids were analyzed using HPLC, while volatile flavor compounds were analyzed with GC/MS. The effects of mixing and fermentation times on these parameters were analyzed using analysis of variance (ANOVA). Fermentation time was positively correlated with the majority of volatile chemicals and acids, and negatively correlated with amino acids. Compression force and sugars, such as galactose and maltose, were affected by both mixing and fermentation times. Overall preference was highest in the breads mixed to the over-mixing stage and fermented for 60 min. The results of this paper are expected to be of importance in controlling the flavor, taste, and texture of white pan bread.

Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

“…The possible reason for this increase could be due to the development of a three‐dimensional protein network with the capacity to absorb gas, as well as the incorporation of air cells into dough, which changes aeration and rheology of dough resulting in an increase in bread thickness (Chin & Campbell, 2005). Similar results were recorded by Kokawa et al (2017) for white pan bread. Fermentation conditions affect the physical properties of dough by producing carbon dioxide by yeast which not only enables dough volume expansion, decreasing dough pH value but also enhances visco‐elastic properties of dough resulting in an increase in bread thickness (Yang, 2006).…”

“…The fermentation time (C) had a positive significant effect on the OAA of the bread. Longer fermentation times were shown to be preferred for breads that were mixed for a short time (Kokawa et al, 2017). Jooyandeh (2009) found similar effects in Iranian lavash flatbread enriched with whey protein.…”

“…The mixing and fermentation times had significant positive effects on the OS of bread. Under optimum mixing and fermentation conditions, dough acquires good viscoelastic qualities after the final, allowing it to expand in the oven (oven spring), resulting in bread with appropriate volume and gas cell structure (Kokawa et al, 2017). The findings are in line with previous research (Hruskova & Skvrnova, 2018).…”

Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

“…Some researchers focused on the detection of volatile compounds responsible for flavor in bread or sourdough (Boeswetter et al., 2019; Pétel et al., 2017; Pico et al., 2016; Pu et al., 2019). Some other studies have investigated the effect of temperature (Birch et al., 2013; Xu et al., 2020), time (Kokawa et al., 2017), dough yield (Movahed et al., 2011), starch (Pico et al., 2017, 2019), bran (Ndlala et al., 2019), and so on. Different types of flours and microbial strains are used in the sourdough production but it is not clear which combination of flours and strains has the best result in flavor.…”