The effect of varying the mixing formula on the quality of a yeast sweet bread and also on the process conditions, as studied by surface response methodology

The objective of this work was to evaluate the effect of different ingredients on the mixing and fermentation times required to attain good bread quality. Results showed that variation in almost all ingredients affected mixing time; shortening being the exception. Longer mixing times were required as the concentration of ingredients was increased. Water-soluble ingredients had a synergistic effect. The same behaviour was observed with total fermentation time, sugar, salt and milk powder having major effects. The only change in crumb colour was caused by egg. Crust colour was only affected by the presence of milk and sugar. It was concluded that it was possible to get good quality bread by varying the process conditions according to the formulation used. Non-hygroscopic ingredients had a lesser effect on mixing and fermentation times. Predictive equations were obtained.