Effect of Fermentation Condition on the Quality of White Bread Produced by Straight Dough Method

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  • パン製造中の工程条件　Ｉ　　ストレート法食パン製造における発酵条件が製品に与える影響
  • ストレートホウ ショクパン セイゾウ ニ オケル ハッコウ ジョウケン ガ セ

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Abstract

The effects of mixing temperature, fermentation time, punching of dough and final proofing time on the quality of final products of white bread prepared by the straight dough method were investigated using the experiment of orthogonal L8 design. The pH value, total titratable acid ity(T. T. A.), specific volume and residual sugar of the products were measured, and the following results were obtained. The pH value was affected by the mixing temperature and the fermentation time. The T. T. A. value was affected by the final proofing time, fermentation time and mixing temperature. Specific volume was also changed by punching of the dough. The amount of residual disaccharide in the bread was affected by mixing temperature, fermentation time and punching of dough.

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