Abstract:
Wheat flour dough was prepared by mixing 3 % (w/w) and distilled water 60 %
(w/w) was subjected to two factor factorial designs with three variables- amount of
leavening agent, period of fermentation and method of drying, at two levels. The
dough was divided into two and each was mixed with 1% and 3% yeast. These two
were further divided into two again and one of each was subjected for 3 and 6h
fermentation. All dough portions were chilled using ice cubicles. Chilled dough
portions were divided into two and each was dried with sensible heating and cooling
with dehumidifying at 100°C and 8°C respectively. All treatments were replicated
thrice. 2% of dry treatments were incorporated with the commercial bread recipe to
measure leavening time and leavening efficiency. The best treatment, was selected
in terms of leavening time and leavening efficiency, was used to make bread and
compared bulk density and pH value with ordinary bread.
Results revealed that treatments, 1% yeast, 6h fermentation, cooling with
dehumidifying drying was shown least leavening time, highest leavening efficiency
and low bulk density, 90 minutes, 48% and 0.10 gVm'3 respectively as against 180
minutes, and 0.125 g'cm'3 of ordinary bread. pH values of the treatment was
remained within the regulatory requirements of 5.2-6.0
