Physicochemical and Rheological Properties of Toast Bread Baked by Yeast–Salt Method

Abstract

Baked goods are among the most important sources of human food. They may suffer from a limited shelf life due to use of low-quality wheat. However, there are a number of novel dough preparation methods that can improve bread quality. The current study analyzed the effect of the yeast-salt method on the physicochemical and rheological properties of toast dough and bread. Baker's yeast was used at two levels (0.5 and 1 wt% of flour) along with two levels of salt (1 and 2%) to prepare the yeast-salt solution and the bread dough. Data were analyzed using a completely randomized design and Duncan's multiple range tests. Study results showed that the treatment (1% yeast and 2% salt) had the lowest staleness after 72 hours, dough softening degree and pH, and also the highest water absorption, dough development time, dough stability time, valerimeter value, dough yield, moisture content, ash content, protein content, and sensory profile score compared to other treatments. In general, all yeast-salt method dough preparation treatments had better qualitative properties than the conventional dough preparation method (control). The treatment (1% yeast and 2% salt) was selected as the best study treatment.