# Impact of Ferment Processing Parameters on the Quality of White Pan Bread
## 3 Results and Discussion
### Fermentation Temperature  
#### 3.4.1 Effect of Fermentation Temperature on Ferment Quality  
The effect of fermentation temperature on TTA levels during the fermentation cycle and after storage of the ferment for 24 and 48 h is shown in Figure 10. Ferments prepared using 30, 35, and 40 \({}^{\circ}\)C exhibited similar trends in production of acids during fermentation with the highest TTA levels observed at 100 min of fermentation with the values of 22.9 mL, 20.5 mL, and 21.6 mL, respectively. All ferment showed an increase in TTA after storage at 24 h and 48 h regardless of fermentation temperature. This trend was consistent with the results for the other ferment treatments (ferment storage and fermentation time) that were investigated (Figures 1 and 6). Ferment prepared using a temperature of 30 \({}^{\circ}\)C showed a significant reduction in TTA level between 100 min and 184 min of fermentation from 22.9 mL to 15.5 mL, respectively, which continued to decrease until the end of the 240 min fermentation cycle reaching a value of 13.6 mL. However, these results were not found to be statistically significant. Ferment prepared using a fermentation temperature of 35 \({}^{\circ}\)C followed the same trend, however, a significant reduction in TTA was observed between 100 min and 220 min of fermentation from 20.5 mL to 13.3 mL, respectively. Ferment prepared at 40 \({}^{\circ}\)C also followed the same trend, with the lowest TTA level (15.5 mL) observed at the end of the fermentation cycle although this was not significantly different from the TTA levels observed during preparation of the ferment and during ferment storage. Ferment prepared using a temperature of 45 \({}^{\circ}\)C demonstrated the highest accumulation of acids without any reduction in the TTA levels reaching a value of 24.7 mL by the end of fermentation cycle without any significant differences in the TTA levels over the fermentation period and storage of the ferment. [PERSON] et al. reported that higher temperatures generally initiate a higher rate of fermentation for commercial yeast with the optimal fermentation temperature approximately 38 \({}^{\circ}\)C [4]. Regardless of the fermentation temperature, all ferments exhibited the same level of acid development at 150 min of fermentation as seen in Figure 10. Based on our results, 35 \({}^{\circ}\)C was determined to be the optimal fermentation temperature as the ferment produced exhibited gradual changes of TTA level during fermentation compared to the other fermentation temper atures examined indicating a more controlled fermentation rate. [PERSON] recommended a temperature range between 35-43 \({}^{\circ}\)C to produce a satisfactory ferment in six hours when yeast food, malt, sugar, nonfat dry milk, and salt were used in the formulation [11]. [PERSON] also concluded that when temperatures lower than 32 \({}^{\circ}\)C are used, fermentation time must be extended and when temperatures greater than 49 \({}^{\circ}\)C are used, the resulting ferment has unacceptable quality [11]. The pH of the fermions prepared at 30, 35, and 40 \({}^{\circ}\)C ranged from 5.5 to 5.3 during fermentation and during storage regardless of the temperature used to prepare the ferment (results not shown). RVA pasting curves of the ferment prepared using different fermentation times are not shown as they followed the same trend as discussed previously (Figure 2). The curve of the ferments exhibited a gradual increase in viscosity during the heating cycle and then reached a plateau indicating that the ferment withstood heating during the holding cycle under mechanical shear stress of mixing without a reduction in viscosity and thus showed more stable properties [41]. Changes in the viscosity of the ferment prepared using different fermentation temperatures and measured at 8 and 9 min holding time of the pasting profile are shown in Figure 11.  
Fermentation temperature did not have a significant impact on viscosity of the ferment during preparation and storage.