A study of using apple, tomato, and basil natural yeast applied to produce toast.

• Main Authors: HSU, CHIH-HUNG, 許志弘
• Other Authors: CHEN, CHIEN-LUNG
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/p9daf8

碩士 === 國立高雄餐旅大學 === 飲食文化暨餐飲創新研究所 === 105 === In this study, fresh and common ingredients: apples, tomatoes, basil training as ingredient natural yeast to produce sourdough bread. And explore common single ingredient natural yeast (tomato levain, apple levain) and composite natural yeast (tomato and basil levain, apple and tomato levain) on the quality of bread. Measuring the natural yeast preferment pH value, total titratable acid. And then compared with commercial yeast dough gas production, expansion volume, bread color and texture analysis, and sensory evaluation. Studies have shown that the ingredient culture pH value, apple levain is the highest at the beginning of training, training lowest end pH3.52, the other three levain in the 48 hours has less than 4. Observe the gas and volume expansion, the control group increased gas production and expansion are the fastest, however later volume will begin to atrophy. Natural yeast dough rise more slowly, but the effect is the lasting, of which the tomato basil levain dough species and Apple tomato levain kinds of dough Beyond control group. Comparison of toast height and volume, the heightest is apple and tomato levain toast (16.8cm), tomato toast (16.5cm), with tomato and basil toast(16.3cm); the apple levain toast is the shortest, only has 15.2cm. For the volume, the apple tomato levain toast is the biggest which is 4.25, the tomato and basil levain toast is thee smallest which is 3.77. Toast color for the apple levain toast brightness L * value 75.64 the brightest; tomato basil toast a * value 4.40 the reddest; b * value of tomato and basil toast18.45, tomato toast17.96 the most yellow. Toast texture, the apple tomato levain toast is the lowest in hardness value which is 162.09g, springiness is the best (0.99), good chewiness (139.63g), and good resilience (0.47), on the other hand, the worst kind of toast for Apple levain. By sensory evaluation showed preference for the tomato basil levain toast, the worst is the control group. that overall, the compound natural yeast produces a unique flavor and soft texture, its characteristics even better than a natural yeast single toast, worthy of promotion to make toast and bread.