Abstract: The new fusant was constructed from protoplasts fusion Schizosaccharomyces pombe and Aspergillus niger. The new fusant and mixed fusant with commercial yeast were compared with the commercial yeast for improving bread textural without increase the produce cost. Farinograph analysis of dough making from the new fusant and the mixed fusant with commercial yeast performed better water absorption, longer dough development, higher stability and MTI but reduce elasticity. The extensograph parameters for dough resistance to constant deformation after 50 mm stretching (R 50) and extensibility showed the new fusant and the mixed commercial yeast better than the commercial yeast. Both good resistance and extensibility are desirable for good dough properties. Overall, the new yeast and mixed yeast performed better dough properties. The energy or work input (A) necessary for the deformation was reduced by the new fusant. The new fusant can improve crumb firmness and bread staling during bread staling at 4°C. Although the new fusant on the specific volume of fresh bread was lower than commercial yeast, the mixed commercial and fusant improved the quality of volume. In other test, bread moisture and the width/height ratio of bread making from the mixed yeast and the new fusant performed improving the bread quality. Overall, sensory evaluation the bread of visual appearance, flavor, aroma and crunchiness with adding the new fusant is able to improve the bread consumer acceptability.
Lin Cheng-Chang, Hsieh Pao-Chuan, Teng Der-Feng and Won Shang-Jung, 2010. Evaluation of the New Fusant Improving Bread Textural Characteristics. Journal of Food Technology, 8: 95-98.