Journal of Cereal Science 59 (2014) 88e94

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Journal of Cereal Science

journal homepage: www.elsevier.com/locate/jcs

Changes in the physical and the sensorial properties of wheat bread

caused by interruption and slowing of the fermentation of yeast-based
leaven
_
Renata Rózy1o a, *
, Dariusz Dziki b, Janusz Laskowski a
a
Department of Equipment Operation and Maintenance in the Food Industry, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland
b
Department of Thermal Technology, University of Life Sciences, Doswiadczalna 44, 20-280 Lublin, Poland

a r t i c l e i n f o a b s t r a c t

Article history: Here we propose an original study on the effect of an interruption and slowing of the fermentation of
Received 24 September 2012 yeast-based leaven on the physical properties of bread.
Received in revised form Bread loaves were made using the straight-dough method, the two-phase method and a method
22 June 2013
incorporating the interruption and slowing of the fermentation of yeast-based leaven. During the process
Accepted 9 November 2013
of making dough, modifications of the method were made by both changing the yield of the leaven (180
and 210%) and the duration of the fermentation of the leaven (from 1 to 3 h). The fermentation of leaven
Keywords:
was conducted at the optimum temperature of 28
C and at a lowered temperature of 10
C (fermen-
Interruption
Slowing
tation slowing).
Dough fermentation It was noted in the study that the simultaneous shortening of the duration of fermentation of leaven to
Leaven 2 h and its slowing under conditions of lowered temperature to 10
C produces satisfactory baking re-
sults with a shortening of the process on the day of baking. In addition, the bread produced has com-
parable loaf features and better crumb quality compared to bread produced with the standard two-phase
method. The proposed method does not need the application of dough improvers and can be used in the
production of organic bread.
Ó 2013 Elsevier Ltd. All rights reserved.

1. Introduction
The physical properties of bread are important indicators of its
quality which is frequently affected as a result of changes in process
parameters, and also depends on the methods of bread production.
The basic methods used in the production of wheat bread are
the straight-dough and two-phase methods. The straight-dough
methods are short, consisting of a one-time mixing of the dough,
its fermentation in bulk, division into dough pieces, proofing and
baking. These methods are often modified through the application
of an intensive mixing of the dough or through the use of improvers
accelerating dough fermentation. Typical two-phase methods
Abbreviations: C, bread prepared by the straight-dough method; LD, bread made
through two-phase method from yeast-based leaven with 180% yield; IS-LD, bread
made through two-phase method from yeast-based leaven with 180% yield with
the use of the interruption and slowing of leaven fermentation; IS-WLD, bread
made through two-phase method from yeast-based leaven with 210% yield with the
use of the interruption and slowing of leaven fermentation; WLD, bread made
through two-phase method from yeast-based leaven with 210% yield.
* Corresponding author. Tel.: þ48 (82) 461 00 61.
_
E-mail address: renata.rozylo@up.lublin.pl (R. Rózy1o).
consist of the preparation of leaven, its fermentation, and then the
formation of dough. There are several kinds of two-phase method,
examples of which include the firm yeast-based leaven (sponge
dough) method (Kariluoto et al., 2004), the liquid yeast-based
leaven (poolish dough) method (Boulet, 1996), or the method
involving the use of prefermented yeast dough (Mrv ci
c et al., 2009)
or lactic acid bacteria sourdough (Arendt et al., 2007; Minervini
et al., 2011). Sometimes chemically leavened systems are used
(Bellido et al., 2009; Patel et al., 2012).
Studies conducted so far have shown that, compared to the
straight-dough method, bread produced with the two-phase
method is characterized by better sensory values (Gänzle et al.,
2008) and better quality parameters (Kilborn et al., 1981; Rózy1o, _
2013). Moreover, bread made with the two-phase method is char-
acterized by greater volume, the crumbs have larger pores and
significantly lower hardness (Rózy1o _ and Laskowski, 2009), and
additionally such bread is characterized by a greater homogeneity
_
of crumb texture (Rózy1o, 2013) and higher nutritive value (Arendt
et al., 2007). The production of bread with this method, however, is
more time and labor consuming. The traditional two-phase method
consists of prior preparation of yeast-based leaven, its fermentation

0733-5210/$ e see front matter Ó 2013 Elsevier Ltd. All rights reserved.
http://dx.doi.org/10.1016/j.jcs.2013.11.005
 R. Róz_ yło et al. / Journal of Cereal Science 59 (2014) 88e94 89

for 3e5 h at a temperature of 25e30
C. After the fermentation of Table 1

leaven, dough is prepared, fermented and proofed. A possible Bread making methods.

method to reduce the time requirements in the two-phase method Bread-making Straight-dough Two-phase Two-phase method
of wheat bread production might be the interruption and slowing conditions method method (yeast- (interrupted and
of the fermentation of yeast - based leaven. However, results based leaven e slowed yeast-based
dough method) leaven -dough method)
published so far relate only to methods in which the fermentation
of final dough pieces is delayed and blocked under freeze-storage Number 1 (dough) 2 (yeast-based 2 (yeast-based leaven,
of phases leaven, dough) dough)
conditions (Boettger and Schmid, 1981; Le Bail et al., 2010;
Selomulyo and Zhou, 2007) or under refrigeration (Boettger and Recipe e Flour (50%) Flour (50%)
Schmid, 1981), while there are no reports concerning the inter- for yeast- Yeast (1%) Yeast (1%)
based Water, 2 variants Water, 2 variants
ruption and slowing of the fermentation of yeast-based leaven. The leaven (LD and WLD) (IS-LD and IS-WLD)
application of low temperatures permits production to be delayed (Yield 180% e LD) (Yield 180% - IS-LD)
till the next day, during which the whole process of bread pro- (Yield 210% e WLD) (Yield 210% - IS-WLD)
duction is shortened. The application of the method proposed here Leaven e 28
C, 75 RH 28
C, 75 RH
permits the elimination of the shift system in bakery production. conditions 1, 2, 3 h 1, 2, 3 h
In view of the above, the objective of the study was to determine
Slow down e e 10
C, 75% RH
changes in the physical properties of wheat bread produced with of leaven 18 h
the two-phase method incorporating the proposed new application conditions
of an interruption and slowing of fermentation of yeast-based Recipe for Flour (100%) Yeast-based leaven Yeast-based leaven
dough Water (up to Flour (50%) Flour (50%)
leaven. The goal of the paper was to optimize the process and to
350 BU Water (up to 350 Water (up to 350 BU
find a method, through a series of comparisons of standard and consistency) BU consistency) consistency)
modified methods, which provides the best economic and quality Yeast (3%) Salt (2%) Salt (2%)
traits. Salt (2%) Sugar (1%) Sugar (1%)

Dough 30
C, 75% RH 30
C, 75% RH 20 30
C, 75% RH 20 min

2. Materials and methods fermentation 1 h (transfixion min
conditions after 0.5 h)
2.1. Materials Dough proofing 30
C, 75% RH 32
C, 75% RH time 32
C, 75% RH time
conditions time until until optimal growth until optimal growth
The white bread wheat flour used in this study had 11.0 g/100 g optimal growth
protein content (ISO, 20483:2006), 26 g/100 g wet gluten content Baking 230
C, 30 min 230
C, 30 min 230
C, 30 min
(ISO 21415-1:2006), 0.76 g/100 g ash content (ISO 2171:2007), 220 s conditions
falling number (ISO 3093:2009) and 56% water capacity up to C e Bread prepared by the straight-dough method, LD e Bread made through two-
500 jB (ISO 5530-1:1997) was used in this study. Commercially phase method from yeast-based leaven with 180% yield, IS-LD e Bread made
produced wheat bread flour was used. The dried instant yeast through two-phase method from yeast-based leaven with 180% yield with the use of
the interruption and slowing of leaven fermentation, IS-WLD e Bread made through
(Instaferm) was sourced from Lallemand Iberia, SA. Salt and sugar
two-phase method from yeast-based leaven with 210% yield with the use of the
were purchased from the local market. interruption and slowing of leaven fermentation, WLD - Bread made through two-
phase method from yeast-based leaven with 210% yield.
2.2. Baking methods

The different breads were prepared and baked according to both
the standard method (Jakubczyk and Haber, 1983) and our own
modification in a laboratory oven with a fermentation cabinet
(Sadkiewicz Instruments, PL) and using different methods: (1) the
straight-dough method; (2) the two-phase method with modifi-
cation of the yield and duration of the fermentation of yeast-based
leaven; and (3) the two-phase method with an interruption and
slowing of leaven fermentation.
The bread making methods are shown in Table 1. In the straight-
dough baking method (C), all ingredients were mixed together and
left for fermentation, proofing and baking. The basic dough formula
consisted of flour (100%), water (up to 350 BU consistency), salt (2%
flour basis), and dried instant yeast (equivalent to 3% compressed
yeast). All ingredients were mixed in a slow-speed mixer (type GM-
2, Sadkiewicz Instruments, PL) and fermented at 30
C and 75% RH
for 60 min (with 1 min transfixion after 30 min). Pieces of dough
(300 g) were molded by hand, panned, and proofed at 30
C and
75% RH over the period required for optimal dough development.
The loaves were baked at 230
C for 25 min in an oven (live steam
was injected immediately after the loaves were placed in the oven).
In the two-phase bread making method (2) (LD and WLD), the
yeast-based leaven was prepared and fermented, and then the
dough was prepared, fermented, proofed and baked. The yeast -
based leaven formula consisted of flour (50%), water (to obtain 180%
(LD) and 210% (WLD) yield), and dried instant yeast (equivalent
to1% compressed yeast). The ingredients were mixed and
fermented at 28
C and 75% RH for 1, 2 and 3 h. Subsequently, the
yeast-based leaven was mixed with flour (50%), water (up to 350 BU
consistency), sugar (1%) and salt (2%) and fermented for 20 min at
30
C. Pieces of dough (300 g) were molded by hand, panned, and
proofed at 30
C and 75% RH over the period required for optimal
dough development. The loaves were baked at 230
C for 25 min in
an oven (live steam was injected immediately after the loaves were
placed in the oven).
In the interrupted and slowed two-phase bread making
method (3) (IS-LD and IS-WLD) the yeast-based leaven was
prepared, fermented at 28
C (75% RH) for 1, 2 and 3 h, after
fermentation the temperature was reduced to 10
C. The
fermentation slowing temperature was determined (10
C) on
the basis of preliminary studies performed in the range from 4
to 10
C (only cooling temperatures were taken into consider-
ation to avoid adverse microbiological changes). In these studies,
no significant differences were observed in the properties of
bread. Moreover, the temperature of 10
C was assumed based
on the economic aspects. The yeast-based leaven was stored for
18 h (in the preliminary tests no significant differences were
noted between 12, 18 and 24 h of storage of the leaven).
Thereafter, the dough was prepared, fermented, proofed and
baked as above.
After baking, the different types of bread were sealed in her-
metic plastic bags and stored at a temperature of 20
C. The bread
was made in nine replicates.
90 R. Róz_ yło et al. / Journal of Cereal Science 59 (2014) 88e94
2.3. Evaluation of the physical properties of the bread
The weight and volume of the baked bread were determined
one day after baking. Bread loaf volume was measured using the
millet seed displacement method (Jakubczyk and Haber, 1983)
and the bread loaf volume from 100 g of flour was calculated as
follows:
Vb $Yd
V100 g ¼
Wd
where V100g e bread loaf volume from 100 g of flour, Vb e bread loaf
volume, Yd e dough yield, Wd e dough weight.
The specific weight of the bread was determined as the quo-
tient of the weight and volume of bread produced from 100 g of
flour.
The porosity of bread crumb was estimated using the Dallmann
scale in the range 30e100 (Dallmann, 1981). Crumb-grain structure
was evaluated, compared and judged visually with numbered
pattern pictures of crumb structure. The crumb with the smallest
pores and the densest structure in terms of bread had the largest
score. Samples characterized by a loose structure with large pores
scored the lowest.
Crumb whiteness was estimated using a type MB whiteness
meter (Sadkiewicz Instruments, PL). Measurement on this instru-
ment is made with the use of a monochromatic light source with a
wavelength of l ¼ 565 nm, while quantitative analysis of reflected
light, after conversion to an electric signal, takes place in a micro-
processor system. Bread crumb whiteness measurements were
made in six replicates.
Textural properties of the bread crumb were tested one and
three days after baking. The measurements were made with the
help of a ZWICK Z020/TN2S strength tester. The loaves were sliced
mechanically. The slices were cut from the middle part of the loaf
(without the heel slices of the loaf) and the tests were done on
samples of (30  30  20 mm). In this study, the samples were
compressed using a capital equipped with a 30 mm plug until a 50%
depth at a crosshead speed of 1 mm s1. The samples were com-
pressed twice (curves 1 and 2) to give a two-bite TPA (Bourne,
1978), from which textural parameters were obtained: hardness
(peak force 1), elasticity (length of base of area 2), cohesiveness
(area 2/area l), chewiness (hardness  elasticity  cohesiveness).
The texture tests were performed in nine replicates.
To assess the changes of textural properties caused by storage,
the percentage changes of hardness, springiness, cohesiveness and
chewiness were calculated as follows:
x3d  x1d
x ¼ $100%
x1d
where x3d e textural property estimated after 3 days of storage, x1d
e textural property estimated after 1 day of storage.
2.4. Evaluation of the sensorial properties of the bread
Sensory evaluation was carried out on sliced (slices about
1.5 cm thick) bread samples. The samples were coded with a
number and served to untrained consumers. The panel (12 con-
sumers: 22e50 years old) evaluated the bread’s overall accept-
ability. This hedonic test was used to determine the degree of the
bread’s overall appeal. The test was based on the degree of appeal,
according to a nine-point hedonic scale (1: dislike extremely, 5:
neither like nor dislike, 9: like extremely). Before and after testing
each sample, plain water was used to rinse the mouth (Lim et al.,
2011).
2.5. Statistical analysis
Statistical analyses were done at a significance level of a ¼ 0.05
using Statistica by Statsoft. Measurement scores were subjected to
analysis of variance (ANOVA). When significant differences in
ANOVA were detected, the means were compared using the Tukey
Range test.
3. Results
(1)
The results of the basic properties of the bread are given in Fig.1 ae
d. The general appearance of sections of selected loaves is presented in
Fig. 2. The bread loaf volume (Fig. 1a) varied in relation to the method
of dough preparation. The largest loaf volumes were noted for bread
made with the standard two-phase method from yeast-based leaven
with increased yield (210%) (WLD) fermented for 3 h, and also with
the method involving interruption of fermentation (IS-WLD) after 3 h
and its reduction at a temperature of 10
C. Bread produced with the
straight-dough method (C) had a loaf volume comparable to bread
after 2 h of yeast-based leaven non-reduced fermentation (LD and
WLD). The smallest volumes were observed for samples in which
fermentation of yeast-based leaven was conducted for 1 h (LD, WLD,
IS-LD, IS-WLD). It was noted that the volume of bread loaves increased
with the extension of the time of fermentation of leaven. In the case of
a leaven yield of 180% (IS-LD), no significant differences were noted in
loaf volume between bread produced after 3 h of fermentation and
that made after 2 h of fermentation with the application of a reduction
in fermentation Compared to the standard two-phase method (LD)
after 1 and 2 h of fermentation, the application of an interruption and
slowing of the leaven fermentation (IS-LD) led to a significantly
greater loaf volume. The specific weight of the bread loaf (Fig. 1b)
decreased with an extension of the time of fermentation of yeast-
based leaven within the test range from 1 to 3 h. The highest spe-
cific weight was obtained for bread made with the straight-dough
method (C) and with the two-phase method using 1-h fermentation
of yeast-based leaven with a yield of 180% (LD). The interruption and
slowing of the fermentation of the leaven (IS-LD) led to a decrease in
the specific weight of the loaves. The lowest specific weight was
identified in bread made with the use of an interruption and slowing
of the fermentation of yeast-based leaven with a yield of 210% (IS-
WLD) after 3 h of fermentation.
Bread crumbs were evaluated in terms of the index of porosity
according to Dallmann (Fig. 1c). This parameter had the highest
value after the application of 1-h fermentation of the yeast-based
leaven; this means that the crumb was characterized with the
smallest pores. In the two-phase method (LD and WLD), extension
of the duration of fermentation of the leaven led to a decrease in the
(2) value of the porosity index e the pores in the crumb increased in
size. In this case, the yield of the leaven did not enable differenti-
ation of the results of bread crumb porosity. Significantly lower
values of the index of porosity were found for bread made with the
method involving interrupting the fermentation of the leaven after
1 and 2 h, followed by its slowing (IS-LD, IS-WLD), as compared to
the standard two-phase methods (LD, WLD). In the case of yeast-
based leaven with a yield of 210% (IS-WLD), the interruption and
slowing of fermentation after 3 h caused a significant increase in
the index of porosity. Samples obtained with the application of the
slowing of fermentation, of the yeast-based leaven with a yield of
210% (IS-WLD) after 1, 2 and 3 h did not differ significantly in their
porosity index values. However, in the case of the leaven with a
yield of 180% (IS-LD), a steady increase was observed in the porosity
index values with the extension of the duration of fermentation.
Additional analysis of correlations showed that an increase in loaf
volume was accompanied by a decrease in the value of the porosity
index, and the loaves were characterized by larger pores (Table 3).
 R. Róz_ yło et al. / Journal of Cereal Science 59 (2014) 88e94 91

480 0,340
g a ab
LD g LD
470 0,335 b

Volume of bread loaf [cm3]

WLD bc WLD
e

of bread loaf [g cm-3]

460 IS-LD e 0,330
ae e f C c IS-LD

Specifc mass
450 a IS-WLDa 0,325 IS-WLD
440 c 0,320 d
df
d
430 C b bd 0,315 ef
420 0,310 e e e

410 0,305 g
400 0,300
0 1 2 3 0 1 2 3

Kind of specimen - time of leaven Kind of specimen - time of leaven

a) b)
fermentation [h] fermentation [h]

40

Whiteness of bread crumb [%]

100 b b LD IS-LD a LD IS-LD
WLD IS-WLD b WLD IS-WLD
Porosity index of bread

39 b
90 d d ad d bd bd bd bd
a d
80 a a aae C
38
crumb [-]

e e
70 e
C 37
c f f
60
36 c
50

40 35
0 1 2 3 0 1 2 3
c) Kind of specimen - time of leaven d) Kind of specimen - time of leaven
fermentation [h] fermentation [h]

Fig. 1. Basic properties of bread made using standard two-phase method (LD, WLD) and interrupted and slowed two-phase method (IS-LD, IS-WLD), and also straight-dough
method (C) a) Bread loaf volume, b) Bread loaf specific weight, c) Bread crumb porosity index, d) Bread crumb whiteness. Columns with different letter are significantly different
(a < 0.05).

The textural properties (Fig. 3aed) characterizing the quality of the straight-dough method. The interruption and slowing of
bread crumb were also varied. Hardness (Fig. 3a) and chewiness fermentation of the yeast-based leaven with a yield of 180% (IS-LD)
(Fig. 3d) decreased with the extension of the duration of the after 1 and 2 h caused a decrease in crumb hardness and chewiness.
fermentation of yeast-based leaven from 1 to 3 h. The highest At the higher yield of the yeast-based leaven (210%), no significant
values of these textural properties were noted for bread made with differences were observed between the hardness and chewiness of
bread crumb obtained with the standard two-phase method (WLD)
Table 2 and with the interruption and slowing of the fermentation of the
Percentage changes in texture properties caused by 3 days of storage. leaven (IS-WLD). In the case of yeast-based leaven with both levels
Kind of Time of Percentage changes in texture properties of yield, 180 and 210%, its slowing (IS-LD, IS-WLD) after 2 or 3 h of
specimen leaven caused by 3 days of storage fermentation caused a significant increase in crumb elasticity
fermentation (Fig. 3b). Correlation analysis showed that crumb hardness was
Change Change Change in Change in
in hardness in elasticity cohesiveness chewiness most strongly correlated with the other properties of bread
Straight- 0 82.22a 5.96a 19.72a 24.37a (Table 3). With an increase in the volume of bread loaves and a
dough decrease in the specific weight of crumb, there was a decrease in
method (C) the hardness of bread crumb.
Standard 1 111.31b 4.32b 51.22b 6.89b Analysis of percentage changes in textural properties during
two-phase 2 165.94c 19.51c 21.93a 63.39c storage (Table 2) showed that the highest variability was to be
method 3 150.13c 6.75a 54.35b 21.89a found in crumb hardness, and therefore this can be accepted as an
(LD)
indicator of the degree to which bread crumb has become stale. The
Standard 1 107.86b 5.71d 46.02b 4.68d lowest degree of crumb staleness was noted for bread samples after
two-phase 2 102.21b 1.68e 37.64c 23.89a 2 h of fermentation of leaven with a yield of 210% with the appli-
method 3 108.85b 0.36e 37.11c 65.86c
cation of the interruption and slowing of the fermentation (IS-
(WLD)
WLD). In most of the cases studied, significantly higher values of
Interrupted 1 109.87b 6.81f 35.84c 25.37a the staleness index were obtained for bread made with the stan-
and slowed 2 84.19a 6.81df 35.84c 9.16b
two-phase 3 128.92bc 7.33f 46.60b 27.36a
dard two-phase method (LD and WLD), while the interruption and
method slowing of leaven fermentation (IS-LD and IS-WLD) caused a
(IS-LD) decrease in the degree of crumb staling.
Interrupted 1 76.56ad 2.32e 40.59bc 3.53d The results of hedonic tests on different types of bread are given
and slowed 2 76.56d 2.32e 40.59bc 3.53d in Table 4. The aroma and flavor was the most liked in bread pro-
two-phase 3 102.30b 3.23de 44.29bc 13.05bd duced with the two-phase method. After 3 h of fermentation of
method yeasted leaven there were no differences between the flavor and
(IS-WLD)
aroma of bread prepared using either the standard two-phase (LD
92 R. Róz_ yło et al. / Journal of Cereal Science 59 (2014) 88e94

Table 3
Pearson’s correlation coefficients between physical properties of bread.

Property of bread Bread loaf Specific weight Porosity of Whiteness of Hardness of Elasticity of Cohesiveness Chewiness of
volume of bread bread crumb bread crumb bread crumb bread crumb of bread crumb bread crumb

Bread loaf volume e L0.884* L0.407* 0.139 L0.401* 0.014 0.404* 0.311
Specific weight of bread L0.884* e 0.358 0.332 0.532* 0.158 0.174 0.514*
Porosity of bread crumb L0.407* 0.358 e 0.707* 0.482* 0.074 0.206 0.411*
Whiteness of bread crumb 0.139 0.332 0.707* e 0.662* 0.476* 0.082 0.680*
Hardness of bread crumb L0.401* 0.532* 0.482* 0.662* e 0.683* L0.476* 0.973*
Elasticity of bread crumb 0.014 0.158 0.074 0.476* 0.683* e L0.487* 0.798*
Cohesiveness of bread crumb 0.404* 0.174 0.206 0.082 L0.476* L0.487* e 0.365
Chewiness of bread crumb 0.311 0.514* 0.411* 0.680* 0.973* 0.798* 0.365 e

* Statistically significant correlation coefficients (a ¼ 0.05).

and WLD) or the interrupted and slowed method (IS-LD and IS-
WLD). Interruption and slowing after 1 and 2 h of fermentation
of the yeasted leaven (IS-LD, IS-WLD) resulted in bread with a
better sensory evaluation.
4. Discussion
As follows from the above, the application of the interruption
and slowing of fermentation of yeast-based leaven permits the
production of bread with loaf volume comparable to bread made
with the standard two-phase method. The available literature does
not provide any results of research in this area. The only published
data relate to a method in which freezing of final pieces of dough is
applied, as a result of which the volume of the resultant bread is
significantly reduced. In the case of dough freezing, freeze-damage
to the yeast may occur, Also, in terms of the dissolving and diffusion
of gases (especially CO2), frozen dough requires more time to reach
the same amount of CO2 production as unfrozen dough (Kim and
Koh, 2002), and therefore it is necessary either to apply dough
improvers (Selomulyo and Zhou, 2007), to use freeze-tolerant
yeasts (Sluimer, 1990) or to apply increased doses of yeasts
(Räsänen et al., 1995). In addition, it is necessary to exercise care in
the selection of freezing conditions and specific combinations of
freezing rates and storage conditions (Xu et al., 2009). With the
method proposed, in spite of the interruption and slowing of the
fermentation of yeast-based leaven, the bread produced had a
comparable loaf volume to bread made with the standard two-
phase method, which means that there had been no changes in
the fermentation capacity of the leaven. Fermentation was initiated
under the optimum conditions (28
C), and slowed at a lowered
temperature (10
C). The temperature reduction could have caused
a partial inactivation of the fermentative capacity of the yeasts, but
as their admixture was small (1%), the contribution of spontaneous
fermentation was greater. Spontaneous fermentation (Hui et al.,
2005) takes place when dough composed of flour and water is
left for a longer period of time.
As a result of the experiments performed, it was also noted that
bread made from the yeast-based leaven with the higher yield was
characterized by greater loaf volume. The growth of yeasts, with
other microorganisms, is more intensive in environments with
higher water activity (Troller, 1980), which is why bread with a
greater volume was obtained from the more liquid leaven. In
another study, using the straight-dough method, bread with a
greater loaf volume was obtained from dough with a higher yield,
taking into account flour quality and thus the water absorption
_
capacity (Rózy1o et al., 2009).
Significant differences have been observed in the physical and
sensorial parameters of bread obtained after various degrees of
fermentation of leaven. The existing literature provides only results
concerning the effect of duration of the fermentation of bread
dough pieces prior to their freezing. In this study, it has been found
that the pre-fermentation period before freezing should be shorter
than that for fermentation in fresh baking (Räsänen et al., 1995).
Hanneforth et al. (1994) recommend a fermentation ratio of 1/3 to
1/2 in comparison to full fermentation. Räsänen et al. (1995) found
that shorter pre-fermentation times improved the freezeethaw
stability of frozen dough, resulting in an increase in loaf volume, a
more uniform pore structure and a thicker network of gluten
around gas bubbles. In our study, the shortening of fermentation
time to 1 h (1/3 of the optimum time of fermentation), before the
interruption and slowing of wheat yeast-based leaven fermenta-
tion led to a significantly lower loaf volume. Satisfactory quality
was obtained after 2 or 3 h of fermentation, and in addition the
interruption and slowing of fermentation of the leaven led to a
crumb with better quality, being more elastic and resistant to
staling. The resistance of the bread to staling was expressed in
terms of percentage changes in their textural properties, among
which hardness proved to be the most variable and therefore, as in

Fig. 2. Section view of selected loaves of bread made using straight-dough method (C), standard two- phase method after 3 h of leaven fermentation (3H WLD), and interrupted and
slowed two-phase method after 2 h of leaven fermentation (3H IS-WLD).
 R. Róz_ yło et al. / Journal of Cereal Science 59 (2014) 88e94 93

a 9,5

Elasticity of bread crumb [mm]

LD
8 LD

Hardness of bread crumb [N]

9,0 WLD
bc WLD a
c bc IS-LD
C IS-LD 8,5
7 IS-WLD
IS-WLD 8,0 c bce bce
C b bc bc bc
6 b 7,5 be e be
be
e e d
e 7,0
5
f f df 6,5
4 d
6,0
0 1 2 3
0 1 2 3
Kind of specimen - time of leaven fermentation
a) Kind of specimen - time of leaven fermentation [h] b) [h]

0,65 45 a
LD
0,64 LD
WLD ab a 40 WLD
Cohesiveness of bread

0,63 a a
IS-LD

Chewiness of bread
a IS-LD
0,62 ab C

crumb [N mm]
IS-WLD ab 35
ab IS-WLD
0,61 a c bc
crumb [-]

bc
0,60 ab 30
0,59 b b
C bef f f
0,58 25
c c e de
0,57 e e
20 d
0,56
0,55 15
0 1 2 3 0 1 2 3

Kind of specimen - time of leaven Kind of specimen - time of leaven fermentation

c) fermentation [h]
d) [h]

Fig. 3. Texture properties of bread crumb made using standard two-phase method (LD, WLD) and interrupted and slowed two-phase method (IS-LD, IS-WLD), and also straight-
dough method (C) a) Hardness of bread crumb, b) Elasticity of bread crumb c) Cohesiveness of bread crumb, d) Chewiness of bread crumb. Columns with different letter are
significantly different (a < 0.05).

_
our earlier study (Rózy1o et al., 2009), it can be proposed as an leaven. The yeast-based leaven with a yield of 210% is prepared
indicator of the degree of the staling of bread. first from one half of the wheat flour, the leaven is fermented for 2 h
under optimum conditions, i.e. at 28
C, then the temperature is
5. Conclusions lowered to 10
C and the leaven is stored till the next day for the
purpose of making the dough, its proofing and baking. The
In conclusion, it should be emphasized that the study presented assumption of the method is that one half of the wheat flour and
above proposes a new two-phase method with the application of water are used to prepare yeast-based leaven. The above method
an interruption and slowing of the fermentation of yeast-based enables bread to be produced which is characterized by satisfactory
loaf volume and improved crumb properties as well as an improved
Table 4 degree of staling. The suggested method can be applied in industry,
Sensory evaluation of composite breads (wheat-oat) made with the use of oat leaven providing a lot of significant practical and economic benefits. An
(OLD, OLDG) in comparison with standard methods. interruption and slowing of the fermentation to the next day allows
Kind of specimen Time of leaven Sensory evaluation attributes shortening of the process on the day of baking and both increase
fermentation the production yield of bakery and make it possible to use unpro-
Aroma Flavor Texture Overall
cessed leaven.
Straight-dough 0 7.5 a 8.1 a 8.6 a 8.1 a
method (C)

Standard two- 1 6.8 b 6.5 b 6.3 b 6.3 b References

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