Effect of yeast additives, oxidzints and temperatures in short-time bread making system

Abstract

The effect of yeast powder (baker's yeast), and oxidants (ascorbic acid and L-cysteine)
were ascertained for short-time bread making which were 2-6% and 50 ppm
respectively. The oxidant reduced fermentation time from 180 minutes to 70 minutes.
In the presence of oxidants the oven spring was 38mm at 230“C while in the absence
of oxidant It was 35mm at the same temperature. At high temperature (230“C),
oxidants reduced baking time and Increased the oven spring (loaf-height after
baking).