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This study examines the impact of varying yeast concentrations (1.5% to 3%) and fermentation durations (60 to 150 minutes) on the physical properties of white bread. The findings indicate that optimal bread quality is achieved with a yeast concentration of 2.0% and a fermentation time of 90 minutes, resulting in improved texture, porosity, and specific volume. This research provides valuable insights for refining bread fermentation processes to enhance production quality.

Author

G10Kadek Yuliantari

Language

EN