Levures à vin en panification

Abstract

Fermentation is an important stage in the formation of volatile substances which determine aroma and taste of bread. The use of wine leaven in bread baking could contribute to enrichment of the aroma of bread, but this would lengthen technology process, because the potential for fermentation of wine leaven is lower than that of brewer’s yeast. The goal of this study is obtaining of a liquid preferment (concentrate of taste) on the basis of natural or commercial wine leaven, which further will be introduced in the standard process of fast bread baking. The composition and conditions of fermentation of liquid preferment, obtained from same wine yeast samples (2 natural and 2 commercial) were studied. The process was optimized on the basis of gas volume, accumulated during the process of fermentation and on the basis of content of volatile components in the crumb and crust of obtained bread. It was found out that the duration of fermentation is the most considerable factor, while temperature, the amount of leaven and the content of flour play a small role in the formation of the aroma of bread.