Class
Article
College
College of Agriculture and Applied Sciences
Department
Nutrition, Dietetics, and Food Sciences Department
Faculty Mentor
Maryann Schneider
Presentation Type
Poster Presentation
Abstract
Bread is a staple in the diet of many different populations around the world, and yeast is an important component of bread making. The amount of yeast fermentation that is achieved has a large impact on the outcome of the bread, most particularly on the final volume and density. The purpose of our research was to determine if pH had an effect on the fermentation process of bakers yeast in bread. We decided to test this by altering the pH of the activation solution used in a basic bread recipe to various pH levels, including basic (9), neutral (7), acidic (5) and very acidic (4). We made four loaves of bread, each using the same recipe, with the only difference being the pH of yeast activation solution. We then measured the volume and density of the final product using seed displacement and cell size counts. We also did a sensory panel to evaluate the flavor, texture, appearance and overall impression of each of the breads to see the effects that the pH had on our yeast fermentation.
Location
Logan, UT
Start Date
4-12-2023 10:30 AM
End Date
4-12-2023 11:30 AM
Included in
Effect of pH on Yeast Activation in Leavened Bread
Logan, UT
Bread is a staple in the diet of many different populations around the world, and yeast is an important component of bread making. The amount of yeast fermentation that is achieved has a large impact on the outcome of the bread, most particularly on the final volume and density. The purpose of our research was to determine if pH had an effect on the fermentation process of bakers yeast in bread. We decided to test this by altering the pH of the activation solution used in a basic bread recipe to various pH levels, including basic (9), neutral (7), acidic (5) and very acidic (4). We made four loaves of bread, each using the same recipe, with the only difference being the pH of yeast activation solution. We then measured the volume and density of the final product using seed displacement and cell size counts. We also did a sensory panel to evaluate the flavor, texture, appearance and overall impression of each of the breads to see the effects that the pH had on our yeast fermentation.