ABSTRACT
Changes in gassing power and carbohydrate constituents during formation and fermentation of dough as affected by wheat flour variety, yeast type and level and fermentation time were evaluated. The acidity of wheat flour dough varied according to wheat variety, yeast type and level and fermentation time. The higher acidity values were noticed in the presence of Soltani starter compared with dry and compressed yeast. The addition of dry yeast at 0.5% level gave the highest gas production followed by dough mixed with compressed yeast and Soltani starter. Also, wheat flour of Sakha 69 [strong type] gave the highest gas production compared to Sakha 8 and Giza 157. Changes in total carbohydrates, reducing and non-reducing sugars were noticed during the fermentation time. The higher changes were found for Sakha 69 wheat flour dough followed by Sakha 8 and Giza 157 wheat flour dough variety