标题：The Effect of Additives and the Medium Conditions on the Performance of Bakers' Yeast (Saccharomyces cerevisiae) Used in Bread making with Liquid Ferment Method
摘要：In this study, it was aimed to increase the performance of yeast ( Saccharomyces cerevisiae ) used in liquid-flour ferment which was produced in various additive and medium conditions. In the experiments, based on 100 g flour use, three yeast inoculation levels (0.75, 1.0 and 1.5 %), two flour replacement levels (10 and 15 %) and three yeast food combinations " Diamonium hydrogen Phosphate ( DAHP )", " NH4Cl + KH2PO4 " and " DAHP + MgSO4 " at optimum levels obtained with pre-experiments were used as factors. The liquid ferment samples were used in bread making. As parameters, the external (loaf weight, volume, specific volume, symmetry and crust color) and the internal (crumb texture, porosity, color and compressibility) properties of the breads were measured. These breads were compared with control bread obtained by straight dough method with 3 % compressed yeast addition. The " DAHP + MgSO4 " combination and the 15 % ferment flour and increasing yeast levels enhanced the all bread properties apart from the crust color and symmetry. 15 % ferment flour and 1.5 % yeast inoculation with " DAHP + MgSO4 " yeast food combination gave the most satisfactory results than the control breads made by straight dough method with 3 % bakers' yeast addition. The breads made of the liquid ferment prepared with 1 % yeast addition gave similar results to those of the controls.
