Thesis

The Effects of Baking Parameters on Sensory Properties of White bread Made with Natural Yeast Water From Grape ( Vitis vinifera)

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White and sweet bread consumption in Indonesia grew to 3.01 kg/capita/year in 2020. This surge
is due to bread's ease of preparation and consumption. Bread is a food product composed of
wheat flour, water, sugar, salt, butter, and yeast. Yeast that is used to make bread is frequently dry
yeast or instant yeast. Saccharomyces cerevisiae is the primary yeast in bread making. Natural
yeast, developed during fermentation by natural nutrients without chemical additives. Natural
yeast is produced by fermentation with natural ingredients without chemicals. Fruit, vegetables,
and other plants produce natural yeast. About 75% of the world's grapes are used for winemaking,
leaving 25% for other applications, thus applying grapes as an ingredient in creating natural yeast
can be an alternative way of utilizing grapes. Bread baking turns raw dough into a light, porous,
easily digested, and flavorful product under heat. This study examines the impact of baking
durations and temperatures (175°C for 30 minutes, 200°C for 25 minutes, and 225 for 20 minutes)
on bread’s sensory qualities (colour, texture, taste, aroma, overall acceptability) In this
experiment, sensory quality and acceptability of each bread would be assessed using 9-point
hedonic scale, just about right, and ranking test. For the sensory analysis, 9-point hedonic scale,
there are significant differences (p

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Detail Information

Series Title

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Call Number

FT 24-043

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)

temperature
Bread
grapes
natural yeast water
sensory qualities

Specific Detail Info

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Statement of Responsibility

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