Grand Award

First Place

How do the bubbles get into bread?

Food and Nutrition
Sylvie Schenten

Hui Zhou

Because it is harder for yeast to break down longer carbohydrates, monosaccharides such as glucose generate more CO2 than polysaccharides in the same amount of time, producing more or larger bubbles in bread. In my project, I show that the short-chained saccharides such as the monosaccharide glucose or the disaccharide sucrose allow yeast to produce more CO2 over time than polysaccharides such as starch. The addition of a small amount of glucose or sucrose to bread dough leads to a larger volume with more bubbles, even though dough consists in its majority of starch in the form of flour. I also show that this translates into bread with noticeably larger bubbles and softer texture. Therefore, the addition of short-chained saccharides allows improved quality of baked bread or shortened proofing time compared to bread consisting of flour alone.

Project presentation

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