Yeast & Bread-making

Technical news

Our special technical features cover various topics in the bread-making field. They provide a wealth of theoretical information illustrated by real life examples and applications.

• Feature 1 : The impact of the bread-making process on taste and texture
• Feature 2 : The use of salt in bread-making:
  added taste, technical benefits and possible substitutes

Feature 1 : The impact of the bread-making process on taste and texture

Tastes and textures are key characteristics in the development process for any new product. Which aspects of the bread-making process have an influence on these two sensory criteria? A study has been carried out on this theme, applied to crusty bread. Bread baked using four different processes (straight dough, slow fermentation, polish method and sourdough) was examined using instrumental and sensory analysis tools.
The complementary nature of the analysis techniques used have made it possible to identify the effects of fermentation time, moulding, final proofing and baking upon the development of aromas and the structure of the crumb. This study has highlighted the benefits of sourdough in bread-making where the sensory qualities of the bread are concerned (acidity, texture and bite).
This useful project has provided a valuable insight into the factors involved when choosing the right process, according to the finished product concerned.

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Feature 2 : The use of salt in bread-making: added taste, technical benefits and possible substitutes

Salt plays a key role in bread-making, and is extremely difficult to replace as a technological ingredient. Its added taste, its role as a flavour enhancer and its direct influence upon the textural quality of the finished product make it a very specific active ingredient in its own right. Additionally, a number of countries recommend reducing salt levels in several products, including bakery products. Excessive salt consumption can have harmful effects upon health, and this has become a real problem for professionals in the bakery sector.
Via an extensive study, we have highlighted the direct relationship between the vital role played by salt in the bread-making, mixing, fermentation, moulding and baking processes, and the consequences that a gradual reduction or total elimination of this ingredient would have upon the taste of bread or Viennese pastries. Additionally, the study examines this issue from a European standpoint, looks at recommendations for salt reductions and considers the various solutions available to industrial producers to help them reduce salt levels without adversely affecting the taste of their products.
A complete and highly topical feature examining the issue of "salt and bread" today.

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