Predicting the weight of bread pastry fermented with yeast strains and their hybrid genotypes

InformationThe leavening ability of yeast genotypes is critical for the final bread quality, as their cells produce carbon dioxide and other metabolites that affect the weight, volume, and taste of the loaf pastry.This investigation aimed to detect the correlation and regression between the weight of the fermented loaf pastry influenced by carbon dioxide production during the leavening period, to determine the weight of the loaf pastry at any leavening time.The testing was performed using three parental wild-type strains of Saccharomyces cerevisiae, in addition to two hybrid genotypes resulting from two hybridizations between parental strains.To achieve this correlation, this study presents the leavening ability dynamics of different yeast genotypes affecting the weight of the loaf pastry during leavening time under sucrose stress.This weight was strongly influenced by the CO2 released by the yeast cells.To do so, the weight of the fermented pastry was measured during leavening time and the interrelationship between both factors was analyzed using regression and correlation analyses.The weight of the fermented loaf pastry was depended on variations in leavening ability time.Correlation coefficient and regression value between both factors were negative because they are varied in opposite directions.If leavening time increases, the weight of the fermented loaf pastry declines due to CO2 production by Saccharomyces cerevisiae cells, which leads to an increase in loaf pastry volume and a reduction in weight and density.The results indicated that regression analysis is a powerful tool in yeast genetics.It enables microbial geneticists to describe, predict, and assess the relationship between the weight of the fermented loaf pastry and leavening time.