# Impact of Ferment Processing Parameters on the Quality of White Pan Bread
## 4 Conclusions and Future Work  
This research adds to the scientific literature on the processing conditions that are required to produce a high-quality liquid ferment for the production of white pan bread with improved dough properties and enhanced bread softness. Optimal fermentation conditions were found to be a fermentation temperature of 35 \({}^{\circ}\)C combined with a fermentation time of 240 min and a ferment storage time of 24 h at 4 \({}^{\circ}\)C to stabilize acid production. The resulting ferment had a viscosity that would allow for it to be easily transferred by pumping directly into the mixer in a commercial bakery. Measurement of TTA during the preparation of the ferment and during storage was found to be an effective way to monitor ferment quality. Addition of ferment to the dough resulted in reduced mixing time which would help improve production efficiency in commercial bakeries. Furthermore, the addition of ferment improved the dough handling properties including improved extensibility with more balanced properties without compromising dough stability after proofing, all of which are important in commercial bread making. Bread made with ferment had enhanced softness as observed by instrumental firmness results and subjective bread scores. Overall, our research has shown that the use of ferment is a viable alternative processing method to produce \"clean label\" bread with naturally derived ingredients and minimum additives.  
There are several limitations in our study that should be addressed in future research. First, it is recommended that the crust colour formation of the bread be measured to determine if the use of ferment affects colour formation in the crust. Secondly, given the effects of ferment addition on the dough handling properties it is recommended that a subjective scoring system for evaluating the dough handling properties be developed along with assessment of the rheological properties of the dough at various stages during the -head-making process. Understanding the impact of ferment addition of the flavour profile (both crust and crumb) should be also undertaken along with the studies to monitor the shelf-life of the bread. Additional work to optimize the preparation of the ferment by investigating agitator speed and the use of pressure during fermentation would also be beneficial.  
Conceptualization, L.M., A.D., S.J. and L.B.; methodology, L.B., K.M., Y.B. and S.J.; validation, K.M., L.B. and Y.B.; formal analysis, Y.B., L.B. and K.M.; investigation, L.B., K.M. and Y.B.; resources, A.D. and E.S.; data curation, L.B., K.M. and Y.B.; writing--original draft preparation, Y.B.; writing--review and editing, Y.B., L.M. and E.S.; visualization, L.M.; supervision, E.S. and L.M.; project administration, E.S., L.M. and A.D.; funding acquisition, A.D. and L.M. All authors have read and agreed to the published version of the manuscript.  
This project was made possible from funding from the Government of Manitoba and The Government of Canada through the Growing Forward 2, Growing Innovation - Grain Innovation Hub Program.  
Not applicable.  
The authors would like to thank the Canadian International Grains Institute technology staff for conducting analytical testing and assisting with fermentation and baking trials and the communications staff for assisting with design of the figures.  
The authors declare no conflict of interest.