Thesis

The Effect Of Baking Parameters On Physicochemical properties Of White Bread Produced Using Natural Yeast From Red Grape (vitis Vinifera)

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Bread is widely favoured food due to simple composition and convenient suitability for daily
consumption. One of the main ingredients used to determine the bread quality is yeast. As the
Indonesian bread industry has grown, bread is being processed by replacing instant yeast with natural
yeast because of increasing consumer interest natural products. Natural yeast is obtained from
fermented foods like fresh fruit, vegetables, and cereals without additional yeast. Grape is one of the
potential sources of natural yeast as it has S.cerevisae on their skin that will result in an excellent
fermenting agent for bread dough. This study is aimed to evaluate the physicochemical properties of
white bread made by commercial yeast and grape yeast on three different baking parameters (175°C for
30 minutes, 200°C for 25 minutes, and 225°C for 20 minutes). The process begins with the production of
grape yeast water by immersing the grape in the sugar and water. The grape yeast water was then
processed into poolish dough. Commercial white bread making includes combining instant yeast, flour,
milk, sugar, salt, and butter. Natural yeast bread production has the same steps but modified the yeast
with poolish dough. This paper evaluates the physicochemical properties of white bread, including aw,
moisture content, volume expansion, texture, and color analysis. Furthermore, it was found that there
are significant differences in a* crust color, a* crumb color, b* crumb color, chewiness, and water activity
in all samples. The moisture content of all samples ranges from 34.74% to 39.92%, which still within the
range of SNI requirements, a maximum of 40%. Moreover, there was a 1.2-fold increase in the volume of
grape yeast bread compared to commercial yeast bread.

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Availability

Detail Information

Series Title

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Call Number

FT 24-034

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Bread
physicochemical
natural yeast
grapes
baking temperature and duration

Specific Detail Info

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Statement of Responsibility

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