Relationship between Physical Properties of Bread Dough Secondly Fermented in Several Conditions and its Baking Characteristics

Abstract

Bread dough exhibits unique viscoelastic behavior, and the relationships between the properties of bread dough and the quality of final products have not been clear. The objectives of this study are to predict the baking characteristics using physical properties of bread dough. Several kinds of dough were prepared at three levels of second fermentation time (35, 50 and 65 min at 38 °C), which seriously affects baking characteristics. Breads were made from these kinds of bread dough. Specific gravity and pH of the dough decreased with increasing time of the second fermentation. The bread dough with 50 min of second fermentation time had the lowest value of mechanical loss tangent of 0.87±0.03. Dielectric loss tangent of the dough increased with increasing second fermentation time. The non-liner multiple regression models using the values of physical properties of the dough as independent variables provided a good prediction of the loaf volume (R 2 = 0.87∼0.94).

Lactic acid bacteria synergistic fermentation affects the flavor and texture of bread

“…At the same time, the dough was fermented in the fermentation tank at 40℃ for 2 h. Then, each 50 g of dough was shaped in the mold and fermented for 1 h and baked at 160‐180℃ for 30 min. Finally, the bread was sealed in a sealed bag for further analysis after cooling at room temperature (25 ± 2) ° C for 2 h (Iwase et al., 2006).…”