Evaluation of pan bread produced by using baker's yeast derived from distilled biomass

Abstract EN

The chemical composition, physical properties, sensory evaluation, texture properties and color properties of pan bread produced by using S.

cerevisiae (F514) treatment 1, S.

cerevisiae (F707) treatment 2 and a mix of S.

cerevisiae (F514) and commercial baker's yeast with 1:1 ratio treatment 3 were studied.

Results showed significant differ-ences between pan bread samples in ash and dry matter contents.

Treatment 3 samples recorded the highest values of volume and specific volume (560 cm3 and 4.06) followed by treatment2 (447.5 cm3 and 3.20), and then treatment 1 (380 cm3 and 2.64) respectively.

Treatment 3 samples recorded the highest scores in crumb texture, taste charac-teristics and total acceptability (14.13, 18.5 and 92; respectively) followed by treatment 2 samples (13.25, 17.5 and 87.63; respectively), whereas minimum scores were given to treatment 1 sam-ples (12.25, 16.25 and 81.13; respectively).

There was a significant gradual decrease in alkaline wa-ter retention, as well staling rate increased in all samples during storage at room temperature 25± 2°C for 72 h.

The alkaline water retention capacity after 72 h in treatment 3 samples was 148.61% compared with 122.36 and 121.53% for treatment 1 and treatment 2 samples respectively.

The crust of pan bread sample produced by treatment 2 rec-orded the highest value of the yellowness followed by treatment 1 and treatment 3.

In the crumb, the lowest value of (L*) was recorded by treatment 1samples and the highest value by treatment 2 followed by treatment 3 samples.

Treatment 3 pan bread samples had the lowest value of hardness (6.685 N) followed by treatment 2 (15.02 N) and treatment 1 (16.86 N).

Treatment 3 samples had the lowest values of chewiness (4.97 J) and the highest values of cohesiveness (19.68 mm).

Meanwhile, treatment 1 samples had the lowest values of springiness (0.69 mm).