Fermentation Performance of Crystallized Fructose and Optimization of Baking Process

In this study,we compared the ability of yeast to ferment crystallized fructose and sucrose based on yeast biomass and residual glucose concentration.Crystallized fructose was used as a sweetener to make breads,and the optimum bread formulation and fermentation conditions were established for improved sensory quality,texture and specific volume.The quality of breads was considerably improved by the addition of additives at optimum levels of 0.1%,0.1%,0.3%,0.2%,0.3% and 480 U/100 g of flour for sodium stearoyl lactylate(SSL),diacetyl tartaric acid ester of mono(di)glycerides(DATEM),sucrose ester(SE),guar gum,CMC and fungal amylase.An apparent improvement in the quality of breads was obtained when the prepared dough was fermented for 40 min and proofed for 50 min at the same temperature of 30 ℃.Breads with crystallized fructose had the same quality as those with white sugar,and maintained good quality over a storage period of 3 d at 20 ℃ and 55% relative humidity without being packaged.