Class
Article
College
College of Agriculture and Applied Sciences
Department
School of Applied Sciences, Technology and Education
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
This experiment explores potential substitutes for traditional bakers' yeast in French-style loaf bread. Might alternative leavening agents be sufficient to produce a leavened French-style bread in the standard home if yeast is unavailable? Baking powder & baking soda plus lemon juice served as variables compared to yeast. Comparison based on loaf density, texture, and sensory panel acceptability allowed a comprehensive analysis of substitutability for the leavening agents. A sensory panel of ten peer evaluators ranked the desirability, texture, flavor, and overall acceptability of examined variables. Volume and density readings of each variable helped determine the rising rate of the different leavening agents. The interchangeability of potential leavening agents may have implications on breadmaking in both household and commercial settings.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
Included in
Alternatives to Yeast?: Examining Effects of Leavening Agent on Density, Texture, and Acceptability of French-Style Bread
Logan, UT
This experiment explores potential substitutes for traditional bakers' yeast in French-style loaf bread. Might alternative leavening agents be sufficient to produce a leavened French-style bread in the standard home if yeast is unavailable? Baking powder & baking soda plus lemon juice served as variables compared to yeast. Comparison based on loaf density, texture, and sensory panel acceptability allowed a comprehensive analysis of substitutability for the leavening agents. A sensory panel of ten peer evaluators ranked the desirability, texture, flavor, and overall acceptability of examined variables. Volume and density readings of each variable helped determine the rising rate of the different leavening agents. The interchangeability of potential leavening agents may have implications on breadmaking in both household and commercial settings.