| Summary: | 博士 === 國立屏東科技大學 === 食品科學系所 === 98 === The process of applying salt stress Baker’s yeast on different sugar levels of ingredients during white pan bread and steamed bread dough preparation was investigated. Baker’s yeast was stressed in 7% salt solution before dough mixing process. The soaking time was used to evaluate the effect. In this study, an experimental design set of 20 and 40 min soaking times was carried out. The results of this study indicated that salt-stressed Baker’s yeast induced glycerol and trehalose, shorten the fermentation time, especially in 16 and 24% sugar dough, and shorten final proof time in 24% sugar dough. 40 min of salt stress produced significant amount of gas and increased bread specific volumes. The loss of moisture content was reduced during bread storage in 8, 16 and 24% sugar dough after 20, and 40 min of stress. The bread was softer and the surface was smoother detected from scanning electron microscopy. Good sensory properties for aroma, taste and overall acceptability were obtained. The steamed bread was also softer, good sensory properties for taste, produced significant amount of gas and dough expansions fast particular at 40 min of salt stressed. Therefore salt-stressed Baker’s yeast had improved bread and steamed bread making process and resulting bread quality
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