Authors
Gökhan Akarca, Azize Atik, İlker Atik, Ayşe Janseli Denizkara, Yunus Çetintaş
Published in
ACS omega. Volume 11. Issue 26. Pages 38791-38801. Jul 07, 2026. Epub Jun 22, 2026.
Abstract
This study investigated the effects of magnetic field exposure at different intensities (180 μT, 240 μT, and 300 μT) on the fermentation efficiency, physicochemical properties, and biological characteristics of bread produced using Saccharomyces cerevisiae. The magnetic field greatly affected yeast metabolism. Bread pH and a w values were reduced after treatment. Isolated yeast samples under 240 μT magnetic field intensity showed the lowest pH and a w values of 4.35 and 0.963, respectively. All dough samples prepared with magnetic field-treated cultures had lower TPA values. Bread samples made from these doughs had higher leavening rates, pore diameter, and TPA values. The most substantial drop in dough samples and increase in bread samples were observed in cultures exposed to a 240 μT magnetic field strength. The highest quantities of lactic, ascorbic, oxalic, tartaric, and malic acids in bread samples were found in cultures exposed to 240 μT magnetic field intensity (291 mg/kg, 0.817 mg/kg, 0.296 mg/kg, 0.110 mg/kg, and 3.955 mg/kg). Sourdough culture samples showed more alterations than commercial culture samples. Yeasts exposed to magnetic field application synthesized higher amounts of CO2 and metabolites, such as organic acids, during fermentation, improving dough and bread texture and nutritional value. This study suggests that magnetic field treatment may enhance certain techno-functional and nutritional characteristics of bread.
PMID:
42428905
Bibliographic data and abstract were imported from PubMed on 10 Jul 2026.
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