The effect of yeast extract addition on bread quality parameters

Filipović, Vladimir; Filipović, Jelena; Vučurović, Vesna M.; Radovanović, Vesna Božidar; Košutić, Milenko; Novković, Nebojša; Vukelić, Nataša Boriša

doi:10.2298/jsc191024137f

Cited by 13 publications

(7 citation statements)

References 18 publications

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“…Proses pembuatan roti memerlukan campuran tepung terigu dan air untuk menghasilkan matriks gluten yang mampu menangkap gas karbondioksida dari hasil fermentasi ragi. Mutu roti manis juga dipengaruhi oleh bahan lain yang ditambahkan, seperti improver (Kartikasari et al 2019;Bilyk et al 2020), jenis sumber lemak (Raghavendra et al 2022), dan ragi (Filipović et al 2020).…”

Section: Pendahuluan1unclassified

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

2022

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Wheat flour is the main ingredient in bread processing. Wheat flour manufacturers produce quality wheat flour suitable for bread in term of its chemical composition and rheological properties. This study compared four types of wheat flours (premium high protein, high protein, economic high protein, and medium protein) produced by PT XYZ (namely GC, GE, KR and BS) with wheat flours produced by other manufacturers (TTK1 to TTK8) in the making of sweet bread. Chemical composition (moisture, ash, protein and gluten), Farinograph profile and sensory quality of the resulting sweet bread were compared. The quality of GC flour had a high moisture and lower protein content than wheat flours in the same class (TTK1, TTK2). This affected the rheological characteristics, i.e a low development time and stability, as well as a high mixing tolerance index (MTI). The KR flour had a higher ash content than other flours in the same class (TTK5, TTK6), while BS flour had a higher moisture content than TTK7 and TTK8. The moisture content of wheat flour had negative correlations on sweet bread taste, while the ash had negative correlations on aroma, crumb, and taste. The protein and gluten of wheat flour affected its rheological characteristics, hence contributed to volume, crumb and softness of sweet bread.

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Section: Pendahuluan1unclassified

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

2022

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“…In our previous research we have found that spelt bread enriched with YE showed enhanced nutritive value, better general consumers' acceptance and quality evaluated by organoleptic analysis [16]. Bread samples enriched with 5% of YE, 1.5% of salt and 0% sugar were previously determined as the best from the aspect of bread quality parameters.…”

Section: Introductionmentioning

confidence: 99%

“…The addition of YE up to 5% improved appearance without deteriorating texture descriptors and bread crumb quality, while the taste became more complex, but without increasing salty taste. Also, the addition of sugar up to 10% in samples with YE, improved most sensory characteristics of spelt bread [16]. However, there is a lack of knowledge about the influence of different amounts of YE on the fermentative activity of yeast in dough and quality properties such as bread volume, firmness and elasticity.…”

Section: Introductionmentioning

confidence: 99%

Influence of yeast extract enrichment on fermentative activity of Saccharomyces cerevisiae and technological properties of spelt bread

Vucurovic

Radovanović

Filipovic³

et al. 2022

CI&CEQ

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Considerable interest in the consumption of bread from ancient spelt wheat with superior nutritional properties, easy digestibility and pleasant taste and aroma, has arisen recently. Yeast extract (YE) is nowadays frequently used as natural flavor enhancer for improving organoleptic properties such as meaty, cheesy and savory attributes of different food products. YE is a natural product from baker?s yeast industry with high nutritional richness containing amino acids, peptides, nucleotides, vitamins and minerals. In this work the effect of YE, table salt and white sugar content on fermentative activity of yeast and technological properties of spelt bread was investigated by response surface methodology (RSM) aiming to define the optimal conditions for obtaining a new functional product. The addition of YE, salt and white sugar slightly decreased yeast fermentative activity, while CO2 retention in dough was found to depend more on its chemical composition. YE addition (up to 5%) was found to increase volume and decrease firmness of bread prepared from dough with sugar content up to 5%, while the opposite effect was established in bread with higher sugar content. Maximal bread elasticity was obtained for YE content of 1.57%, table salt content of 2.01% and sugar content of 7.15%.

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“…In a previous study (Filipović et al, 2019), a new type of functional products, bread supplemented with yeast extract, was developed and optimized. Hence, this research aims to test and analyze the consumer acceptance of new products as the next product development phase.…”

Section: Introductionmentioning

confidence: 99%

“…Based on previous research (Filipović et al, 2019) concerning the technology and nutritional quality of the new products (bread with 5% yeast extract), this study aims to test and analyze product acceptability to a wide group of consumers.…”

Section: Introductionmentioning

confidence: 99%

Acceptability of bread supplemented with yeast extract to consumers

Filipović¹,

Filipović²,

Petković³

et al. 2022

Acta agriculturae Serbica

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A new type of functional food products-bread supplemented with yeast extract-was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 randomly selected consumers, and their acceptability was analyzed.. The survey results showed that consumers in all groups had a high level of awareness about the importance of product labeling and the impact of food on health, while low requirements for special diets. Bread sensory characteristics were highly acceptable, while the final price of bread with yeast extract was 20% higher than regular bread. Correspondence analysis showed differentiation among categories of consumers and their responses. Despite the high importance of product price and lack of proper marketing, there was a high level of consumers' willingness to change their current bread, and buy this new type.

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The effect of yeast extract addition on bread quality parameters

Cited by 13 publications

References 18 publications

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Pengaruh Komposisi Kimia dan Sifat Reologi Tepung Terigu terhadap Mutu Roti Manis

Influence of yeast extract enrichment on fermentative activity of Saccharomyces cerevisiae and technological properties of spelt bread

Acceptability of bread supplemented with yeast extract to consumers

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