# Impact of Ferment Processing Parameters on the Quality of White Pan Bread
## 3 Results and Discussion
### Fermentation Temperature
#### 3.4.3 Effect of Fermentation Temperature on Bread Quality  
Results for the quality parameters of the breads processed without ferment (control) and with ferment prepared at four different fermentation temperatures and added at three inclusion levels are summarized in Tables 11 and 12. Images of the bread and bread slices are provided in Figures 12 and 13. Compared to the control bread, the addition of the ferment did not significantly affect specific volume of the breads regardless of the fermentation temperature used to prepare the ferment or the ferment inclusion level. [PERSON] and [PERSON] reported that specific volume of the breads made with wheat sours decreased when higher fermentation temperature was used for preparation of sours (25 to 30 \({}^{\circ}\)C) due to an increased concentration of acids at 30 \({}^{\circ}\)C [44]. In this study, breads processed with ferment prepared at 40 \({}^{\circ}\)C and added at the three levels of inclusion had lowest crumb firmness indicating the softest crumb although this was not found to be significant different from the control bread. Bread prepared from ferment at 45 \({}^{\circ}\)C had the highest crumb firmness compared to the control bread and the other ferment treatments which was significant at the 30% and 70% inclusion levels. This may be due to the high TTA levels found for this ferment treatment (Figure 10) indicating greater acidification of the ferment. [PERSON] et al. concluded that breads exhibited firmer crumb when lactic or acetic acids were added to the dough [45]. Breads processed with ferments exhibited an improvement in crumb brightness (L*) but this difference was not significant compared to the control. Only the ferment prepared at 45 \({}^{\circ}\)C resulted in a slight reduction of crumb brightness (L*) when added at a level of inclusion of 30%. Crumb redness (a*) was significantly reduced when bread was made with the ferment prepared at 35 \({}^{\circ}\)C at an inclusion level of 50%. The same trend was seen for the breads made with the ferment prepared at 40 \({}^{\circ}\)C and added at 30% and 50% and with the ferment prepared at 45 \({}^{\circ}\)C and used at 50% and 70% inclusion levels. Crumb yellowness (b*) was significantly higher in the bread prepared with ferment prepared at 45 \({}^{\circ}\)C at an inclusion level of 30%. The same trend was observed for the breads processed with the ferments that were prepared at temperatures higher than 30 \({}^{\circ}\)C with a 70% inclusion level. Fermentation temperatures of 35 \({}^{\circ}\)C and 40 \({}^{\circ}\)C seemed to be effective in increasing crumb brightness (L*) and reducing crumb redness (a*) when a 50% inclusion level was used. Figure 12: Breads made with ferment prepared using varying fermentation temperatures. (**a**) 30 \({}^{\circ}\)C, (**b**) 35 \({}^{\circ}\)C, (**c**) 40 \({}^{\circ}\)C, and (**d**) 45 \({}^{\circ}\)C. Left to right: control (no ferment), 30% ferment inclusion, 50% ferment inclusion, and 70% ferment inclusion. -head. Crumb texture scores for the breads containing ferment were comparable to, or slightly higher, than the control. The lowest score for crumb texture was found for the bread containing ferment that was prepared at 40 \({}^{\circ}\)C and added at an inclusion level of 70% which is in agreement with the results for C-Cell which showed the largest cell diameter. Crumb softness scores were higher for breads containing ferment compared to the control bread regardless of the fermentation temperature used when added at inclusion levels of 50% and 70%. All other ferment treatments had scores for crumb softness equivalent to, or slightly higher, than the control. Crumb resilience scores were lower for the breads processed with fermentents prepared at varying fermentation temperatures at an inclusion level of 70%. The same trend was seen for the bread made with ferment that was prepared at 35 \({}^{\circ}\)C and added at an inclusion level of 50%.