The Possibilities of The Usage of Yeast Reproduction and Liquid Ferment Combination in Breadmaking

Authors : Selman Türker

Pages : 32-39

View : 6 | Download : 20

Publication Date : 2001-09-15

Article Type : Research Paper

Abstract :The aim of this research was to minimize the yeast usage in breadmaking by the yeast reproduction and liquid ferment combination. In the experiment, according to 100 g flour base; 10% flour and 0.5% compressed yeast were used in the liquid. In one liter fermentor, yeast reproduction during 2, 2.5 and 3 hours periods with air insertation and 30 minutes liquid ferment maturation time without air insert were perforıned. This liquid ferment was used in breadımaking at 70, 75 and 80 cc amounts. As a result, the combination of 3 hours yeast production with half an hour liquid maturation and 80 cc liquid ferment application gave the same bread properties in terms of the bread yield, volume, spesific volume and crumb texture as a 3% ycast used bread in a straight dough procedure (p< 0.01). Therefore, level decreaced to one forth of common breadmaking method by this procedure in the lab conditions.
Keywords : Ekmek mayası, Saccharomyces cerevisiae, sıvı ferment, ekmek üretimi