A novel bread making process using salt-stressed Baker's yeast

Lien Te Yeh, Albert Linton Charles, Chi Tang Ho, Tzou Chi Huang

Research output: Contribution to journalArticlepeer-review

9 Scopus citations


By adjusting the mixing order of ingredients in traditional formula, an innovative bread making process was developed. The effect of salt-stressed Baker's yeast on bread dough of different sugar levels was investigated. Baker's yeast was stressed in 7% salt solution then mixed into dough, which was then evaluated for fermentation time, dough fermentation producing gas, dough expansion, bread specific volumes, and sensory and physical properties. The results of this study indicated that salt-stressed Baker's yeast shortened fermentation time in 16% and 24% sugar dough. Forty minutes of salt stress produced significant amount of gas and increased bread specific volumes. The bread was softer and significantly improved sensory properties for aroma, taste, and overall acceptability were obtained.

Original languageEnglish (US)
Pages (from-to)S399-S402
JournalJournal of Food Science
Issue number9
StatePublished - Nov 2009

All Science Journal Classification (ASJC) codes

  • Food Science


  • Baker's yeast
  • Bread dough
  • Salt stress
  • Texture profile analysis


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