Analyzing the effects of pre-ferments and fermentation time by comparing the textural outcomes of shio pan and pita bread

Abstract

This study investigates how variations in ingredients and bread making techniques can influence the final structure, characteristics, and flavor of bread. Rather than treating bread making as a simple everyday culinary practice, this research breaks down the bread making processes in a more scientific way. By systematically baking multiple loaves of bread with similar ingredients using varied proportions and procedures, the research identifies the specific role each component plays in dough development and final texture. Two yeasted breads, Pita bread from the Middle East, and Shio Pan from East Asia, were baked to compare how foods with similar ingredients can have varying characteristics in their final form. Data was collected on dough qualities and texture, fermentation timing, and the physical properties of the breads. The study found that the pre-ferment used in the shio pan recipe allowed for a stretchier dough that could be shaped more easily by starting the fermentation process at an earlier stage of bread making. Similarly, a second fermentation period of the shio pan allowed the dough to rise before being baked, resulting in a more airy crumb compared to the pita that was only fermented once. Lastly, the addition of butter in the shio pan resulted in a softer interior with a richer flavor than the pita with no fat in the dough. The butter also allowed the crust of the shio pan to brown more, resulting in a golden brown, crisp exterior. Adjusting the fermentation processes and adding fat to the dough alter a bread’s  textural outcome.