The effect of bread formula on evaluating rapid mix test

The aim of this work was detect as different bread formulas influence results of rapid mix test and by the help of sensory analysis discover consumer preferences and possible benefit and use in bakery industry. Applied raw materials (ground wheat flour T 530, yeast, salt, oil, improver GKB-220) along with basic formula were taken from a bakery. The basic formula served as a standard. Other six formulas were then determined. In each formula, there was altered the rate of an appropriate raw material (yeast, salt and oil) in the range of ±10 % compared with the standard. Flour bread-making quality and yeast Engelke fermentation test were determined. The most evident differences among the samples appeared in the volume and shape. The results of sensory analysis showed that the samples with higher rate of altered raw materials were evaluated as the best.