# Impact of Ferment Processing Parameters on the Quality of White Pan Bread
## 3 Results and Discussion
### Fermentation Time
#### 3.3.2 Effect of Fermentation Time on Bread Processing  
Ferments prepared using four different fermentation times and stored for 24 h, were used for processing bread at three inclusion levels of ferment. Addition of ferments to the dough significantly reduced mixing times when compared to the control (Table 9). Mixing times progressively decreased as ferment inclusion levels increased. Doughs made with ferment at an inclusion level of 70% had the shortest mixing times compared to the control regardless of the fermentation time used. Proof times were not significantly affected by fermentation time and level of ferment inclusion when compared to the control. Based on visual observations, ferment prepared over 90 min resulted in softer dough compared to the control. As the level of ferment inclusion to the dough increased, so did dough softness. Using 30% and 50% inclusion levels of the ferment resulted in doughs with slightly stickier properties compared to the control. Fermen  
\begin{table}
\begin{tabular}{c c c c c c c} \hline \hline
**Fermentation Time** & **Mixing** & **Proof** & **Specific** & **Crumb** & & **Crumb Colour** & \\
**and** & **Time** & **Time** & **Volume** & **Firmness** & & \\
**Inclusion Level** & **(min)** & **(min)** & **(cm\({}^{3}\)/g)** & **Force (g)** & **L\({}^{*}\)** & **a\({}^{*}\)** & **b\({}^{*}\)** \\ \hline
**Control** & & & & & & \\
**90 min** & 7.4 \(\pm\) 0.2 1  & 39.7 \(\pm\) 1.7 2  & 5.0 \(\pm\) 0.1 1  & 227 \(\pm\) 27  & 79.9 \(\pm\) 0.9 1  & 1.27 \(\pm\) 0.16  & 13.5 \(\pm\) 0.9 1  \\
30\% & 6.6 \(\pm\) 0.1 2  & 39.0 \(\pm\) 1.4 2  & 5.0 \(\pm\) 0.1 2  & 79.3 \(\pm\) 0.5 2  & 1.31 \(\pm\) 0.17 2  & 1.31 \(\pm\) 0.8 2  & 5.0 \(\pm\) 0.1 2  & 79.1 \(\pm\) 0.2 2  & 1.29 \(\pm\) 0.2 2  & 1.41 \(\pm\) 0.6 2  \\
70\% & 6.1 \(\pm\) 0.5 2  & 41.0 \(\pm\) 1.4 2  & 187 \(\pm\) 21  & 78.7 \(\pm\) 0.4 2  & 1.34 \(\pm\) 0.11 2  & 1.46 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.46 \(\pm\) 0.6 2  & 1.41 \(\pm\) 0.6 2  \\
30\% & 6.0 \(\pm\) 0.1 2  & 38.0 \(\pm\) 0.0 2  & 5.2 \(\pm\) 0.1 2  & 186 \(\pm\) 14 2  & 79.6 \(\pm\) 0.6 2  & 1.27 \(\pm\) 0.19  & 1.39 \(\pm\) 0.8 2  \\
70\% & 5.7 \(\pm\) 0.1 2  & 39.0 \(\pm\) 1.4 2  & 5.1 \(\pm\) 0.1 2 [FOOTNOTE:2]Footnote 2: 2.2[ENDFOOT90 min and used at an inclusion level of 70% resulted in the dough which was noticeably sticky. In contrast, the dough made from ferment that was fermented for 90 min and used at an inclusion rate of 50% resulted in dough with improved dough extensibility and more balanced dough properties. Lower ferment inclusion levels of this same ferment did not show this trend and higher ferment inclusion levels resulted in reduced dough resistance and excessive extensibility, both of which are undesirable. At 30% and 50% inclusion levels, the ferment produced doughs that formed a tight cylinder and exhibited a good moulding performance while at 70% inclusion, moulding was less tight and the dough showed only average moulding performance. Moderate dough stability was observed for the dough containing 70% ferment after proofing, while all other doughs including the control had high dough stability. Dough mixed using the ferment that was fermented for 150 min resulted in a slightly softer dough with minor stickiness when used at inclusion levels of 30% and 50% compared to the control, while dough prepared using a 70% inclusion level was noticeably softer and stickier.