The effect of yeast and the fermentation time on the phytic acid content and sensory properties of Barbari bread in Gorgan

With regard to the importance of bread in the people’s food basket and the key role of this basic food commodity in household economy and nutrition, selecting the best method of bread baking that can improve it’s nutritional quality and also decrease the production costs is of great importance. In this study, the nutritional quality of the dough and the sensory properties of Barbari bread in terms of the amount of used yeast and the fermentation time in the stage of first proof in both traditional and controled baking methods at 4 bakeries of Golestan province were examined. The comparison results of the average least significant difference (LSD) test at the significance level of 5% in resultion to quantitative and qualitative properties of the produced bread showed that fermentation time, amount of yeast and baking method have a significant effect on the phytic acid level in the produced bread. In addition, the controled baking method regarding the level of phytic acid was more effective than the traditional method in terms of preserving the nutritional quality. Evaluating the sensory properties of the dough by panelists showed that the fermentation time and the amount of yeast have a significant effect on chewiness, texture, taste, shape and upper and lower surfaces of the bread and in general, it is known that the controled baking method is more suitable in all cases. Thus, with regard to the change trend of the dough’s phytic acid and the bread’s sensory properties. Standardization of the first proof conditions of Barbari bread in the 2.5 hour first proof and the yeast use of 0.25% was recommended for increasing the nutritional quality and marketability in controled method.