Fermented Bakery Products

Bakery Products. Sorbates are used in and/or on yeast-raised and chemically leavened bakery products. The internal use of sorbates in yeast-raised products at one-fourth the amount of calcium—sodium propionate that is normally added provides a shelf life equal to that of propionate without adversely affecting the yeast fermentation. Sorbates added at one-tenth the propionate level reduce the mix time by 30% (126). This internal treatment combined with an external spray of potassium sorbate can provide the same or an increased shelf life of pan breads, hamburger and hot-dog buns, English muffins, brown-and-serve roUs, and tortillas. The total sorbate useful in or on these baked goods ranges from 0.03 wt % for pan breads to 0.5 wt % for tortillas 0.2—0.3 wt % sorbic acid protects chemically leavened yellow and chocolate cakes (127). Emit-pie fillings and icings can be protected with 0.03—0.1 wt % sorbates. 

Carbohydrase (Aspergillus oryzae var.) Produced as an off white to tan, amorphous powder or a liquid by controlled fermentation using Aspergillus oryzae var. Soluble in water (the solution is usually light yellow to dark brown), but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase, (2) glucoamylase (amyloglucosidase), and (3) lactase. Typical applications used in the preparation of starch syrups, alcohol, beer, ale, bakery products, and dairy products. 

Fermentation has been known and commercially exploited for centuries. Products like spirit, liquor, wine, beer, and other alcoholic beverages vinegar cheese and yogurt miso, soy sauce, and fermented bean curd ham and sausage fish sauce cured vanilla beans, tea, and cocoa pickles and sauerkraut dough, bread, and other bakery products have special flavor notes that can also be used as seasonings. 

Products and Uses Utilized in alcoholic beverages, gelatin products, wine, yeastraised bakery products for browning plant fertilizer and animal feeds. It is present in personal care products, deodorants, toothpastes, mouthwashes, and hair products. Used as a fermentation aid, formulation aid, antiseptic, adhesive, and flameproofer. 

In the production of fermented food, starter cultures are used to prevent fermentation failure and to ensure high-product quality. Starter cultures are cultures with well-defined properties that ensure a fast, safe, and defined fermentation and lead to fermented food products with high and constant product quality. The use of defined starter cultures is state-of-the-art in the dairy industry, and replaces traditional procedures in the production of meat and bakery products and other fermented commodities. Starter cultures are mostly produced by specialized companies that distribute the cultures worldwide, and are being used increasingly in concentrated forms for direct inoculation into the food matrix (direct-to-vat-set cultures, DVS Hansen, 2002). 

Opperer, C., Brandt, M. J., Schieberle, P. (2012). Fermentation of cereal malts with single microbial strains - a biotechnological opportunity to enhance key aroma compounds in bakery products. In Proceedings V. Symposium on sourdough (p. 58). Helsinki VTT. 

For food uses, soya derivatives are used as ingredients in a wide range of consumer foods. Examples are soya oil, lecithin, soya flour in bakery products, soya protein isolates, etc. This chapter will not deal with these ingredients, but rather focus on food products made by fermentation processes. 

One major product of this application of industrial fermentation is baker s yeast biomass. Baker s yeast is required for making bread, bakery products, beer, wine, ethanol, microbial media, vitamins, animal feed, and biochemicals for research. 5feast is produced in lai e aerated fermenters of up to 200,000 liters. Molasses is used as a nutrient source for the... 

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