Effect of sweet yeast bread formula on evaluating rapid mix test

Abstract

The aim of this work was to detect how different sweet yeast bread formulas influence results of rapid mix test and by the help of sensory analysis to discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, sugar, salt, oil, egg, improver Hit) along with basic formula were taken from the Varmužova bakery in Boršice by Buchlovice. The basic formula served as a standard (I), other six formulas were then determined (II- VII). In each formula, the rate of yeast, sugar or oil was altered in the range of ± 10% compared with the standard. Flour bread-making quality - Hagberg Falling number [s], Sedimentation index [ml], wet gluten [%], ash [%], moisture [%], binding capacity [%], granulation [%], alveographic energy [10-4J] and alveographic rate P/L - was measured. Rapid mix test and parameters like pastry weight, volume, shape, dough yield, pastry yield, baking loss, penetration and sensory analysis were determined. To establish yeast fermentation activity, Engelke fermentation test was applied. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best.