Publisert 2004

Les på engelsk


Tidsskrift : Cereal Chemistry , vol. 81 , p. 328–335 , 2004

Internasjonale standardnummer :
Trykt : 0009-0352
Elektronisk : 1943-3638

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Sahlstrøm, Stefan; Park, Woojoon; Shelton, David R.

Sak : 3

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Kjetil Aune


The purpose of this study was to investigate how wheat variety, growth location, type of mill, LMW sugar composition of wheat flours, mixing time and type of mixerng affected yeast fermentation. Also studied was the effect of yeast fermentation and LMW sugar composition on hearth bread quality. Therefore To achieve this, 36 different flours were produced from 2 different mills using 6 different wheat varieties grown at 3 locations. Yeast fermentation in doughs, measured as gas production was determined using real time pressure measurements and GasSmart software. A short mixograph mixing or spatula mixing was not efficient to rehydrate instant dry yeast. Using cCompressed yeast and a short mixing time waswere enough to reach maximum fermentation rate. Maximum pressure after 210 min of fermentation was higher for instant dry yeast than compressed yeast. Wheat variety and growth location had a significant effect on LMW sugar composition. Wheat variety, growth location and type of mill used significantly affected pressure curve parameters. Oligosaccharides and damaged starch was were positively correlated and ash content and flour yield was were negatively correlated with pressure curve parameters. Hearth bread characteristic To obtain a hearth bread with a more open crumb structure was positively correlated with all pressure curve characteristics except fast fermentation rate.the yeast must produce higher levels of carbon dioxide Increased levels of mono and disaccharides in wheat flour gave hearth breads with a more round shape.