# Impact of Ferment Processing Parameters on the Quality of White Pan Bread
## 3 Results and Discussion
### Ferment Storage Time
#### 3.2.3 Effect of Ferment Storage Time on Bread Quality  
Quality parameters of the breads processed without ferment (control) and with ferment stored for varying periods of time at three levels of inclusion, are provided in Tables 7 and 8. Images of bread and bread slices are provided in Figures 4 and 5. Figure 4: Breads made with fresh ferment and stored over a 72 h period. (**a**) 0 h of storage, (**b**) 24 h of storage, (**c**) 48 h of storage, and (**d**) 72 h of storage. Left to right: control (no ferment), 30% ferment inclusion, 50% ferment inclusion, and 70% ferment inclusion. Addition of ferment to the dough did not significantly affect specific volume of the breads regardless of the level of inclusion and storage period compared to the control. [PERSON] reported slightly improved specific loaf volumes for breads made with flour fermentents  
Figure 5: Slices of bread made with fresh ferment and stored over a 72 h period. (**a**) 0 h of storage, (**b**) 24 h of storage, (**c**) 48 h of storage, and (**d**) 72 h of storage. Left to right: control (no ferment), 30% ferment inclusion, 50% ferment inclusion, and 70% ferment inclusion. in comparison to the control which was processed using a sponge- and dough-baking process [32]. In the current study, breads processed with ferment had significantly lower crumb firmness compared to the control regardless of the ferment storage period and level of inclusion (Table 7). [PERSON] et al. also observed that the addition of ferment made from flour, water, and baker's yeast favourably affected final proofing, bread volume, and crumb softness [33]. Breads processed with fresh ferment (0 h stored) had decreased crumb brightness (L*) compared to the control when 30% and 50% inclusion levels were used. The same trend was observed for the ferment stored for 48 h for all inclusion levels and for the ferment stored for 72 h added at 50% and 70% inclusion levels. Ferment stored for 24 h did not significantly reduce crumb brightness (L*) when used at all three levels of inclusion. Breads processed with ferment that were stored for 48 h and 72 h, had slightly reduced crumb redness (a*) for all levels of inclusion; however, these differences were not significant. Although the addition of ferment tended to increase the b* values of the bread, the only significant difference was found between the ferment stored for 72 h and used at an inclusion level of 70% and the control. Bread produced with ferment stored for 24 h had comparable crumb colour to the control. [PERSON] et al. concluded that bread prepared with a _Lactobacillus brevis_ pretherm had significantly different crumb colour compared to the control which was made without addition of the preferent. It was reported that crumb lightness (L*) decreased and a* and b* values increased [34]. Crumb structure of the breads processed with ferment tended to be less fine with slightly larger cells compared to the control as indicated by slightly lower values for the number of cells per slice area and slightly greater values for cell diameter (Table 8). However, these differences were not significant with the exception of bread processed with ferment stored for 72 h and added at a 70% inclusion level. Bread scores for the control and breads made with ferment are provided in Table 8 and used as supplementary data. Breads made with ferment had a slight decrease in crumb colour scores (whiteness/brightness), compared to the control. The lowest crumb texture scores were observed for the breads made with fresh ferment (0 h stored) and ferment stored for 24 h at an inclusion level of 50%. The same trend was observed for breads prepared with fresh ferment (0 h stored) and ferment stored for 48 h and 72 h and used at an inclusion level of 70%. All breads containing ferment scored equal to, or higher than the control, for crumb softness, regardless of storage time and inclusion level.