Thesis

Comparing Physicochemical Properties Of White Bread Produced Using Natural Yeast From Grape (Vitis Vinifera) And Commercial Yeast During Storage

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The choice of yeast, whether it's grape yeast or commercial yeast, depends on the baker's objectives
and preferences. Grape yeast is ideal for experimental bakers seeking unique flavors, while
commercial yeast offers reliability and consistency. In a recent study, the physicochemical properties
(water activity, texture, and moisture content) of white bread made from grape yeast and commercial
yeast were compared during storage at room temperature (25°C) for 9 days. The findings revealed
that bread made with grape yeast had a higher water content (38.47 ± 0.49%) on the first day of
storage compared to bread made with commercial yeast (33.20 ± 0.36%). Interestingly, both types of
bread exhibited a water activity value close to 1.0, indicating that bread made with grape yeast is
softer and more moist, but may be more susceptible to microbial growth if not stored properly. The
study also observed significant fluctuations in moisture content in grape yeast bread during storage,
while bread made with commercial yeast demonstrated better stability in this regard. However, after
9 days of room temperature storage, no significant differences were noted in water activity, texture,
and moisture content between the two types of bread. These findings underscore the importance of
yeast selection and proper storage in achieving desired bread characteristics, whether it be unique
flavors or consistent quality.

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Availability

Detail Information

Series Title

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Call Number

FT 24-038

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
Quality
natural yeast
fruit yeast water
grape yeast
baking parameters

Specific Detail Info

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Statement of Responsibility

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