The effect of vacuum fermentation application on bread quality

In this study, standard fermentation and vacuum fermentation methods were applied to the bread doughs prepared using bread wheat flour, whole wheat flour and einkorn flour in the final fermentation stage, and their evaluations were made in the determined quality parameters. Vacuum fermentation was carried out at 30 kPa and 40 kPa vacuum values. While the first fermentation and intermediate fermentation processes were applied to the doughs produced using traditional bread formulation with a mixture of flour, water, salt and yeast, standard fermentation parameters were applied to the control group doughs (BK, TBK, SBK) during the final fermentation process, and 30 kPa for the other two dough groups. (B30,TB30,SB30) and 40 kPa (B40,TB40,SB40) vacuum value was applied. The final fermentation times of all dough samples were determined as minutes. Specific volumes, dough yield, moisture content, water activity, color values, texture measurement, microbiological counts and sensory evaluations of the breads produced from each dough group were made. When the data obtained as a result of the study were evaluated, it was determined that the dough prepared from different flours completed the final fermentation in a shorter time with vacuum fermentation application. The fastest fermentation was observed in doughs prepared from all flours used in production under vacuum value of 40 kPa. There was no statistical difference between standard fermentation and vacuum fermentation applications in terms of moisture, water activity, and bread yield values of the breads produced. It was determined that the specific volume values of the breads were higher in the samples fermented with vacuum applications. In the texture profile analysis, it was determined that there were significant decreases in hardness, gumminess and chewiness values of breads obtained from dough fermented by vacuum application. It was determined that vacuum fermentation application did not have a significant effect on the sensory properties of breads for the same flour group.