Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread

Abstract

The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencis on the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicochemical properties was used to ferment rice and wheat bran for sourdough production. Rice and wheat bran sourdough and non-fermented rice and wheat bran were mixed with wheat flour at 10% substitution level for bread production. Results showed that rice bran fermented with L. plantarum had the best physicochemical properties compared to rice bran sourdough produced by other LAB or mixed culture. The specific volume of bread sample made with rice bran sourdough (4.65 cm 3 /g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm 3 /g) and nonfermented bran (3.74 -4.24 cm 3 /g), but not significantly different from the control (100% wheat) bread (4.85 cm 3 /g). The crumb colour of the rice bran and rice bran sourdough substituted bread was lighter than that of the other bread samples. Crust colour of all the bread samples was not significantly different (p > 0.05). At the end of 6 days storage period, bread samples from control and wheat bran sourdough were firmer than that from rice bran sourdough, however, crumb firmness values were highest in non-fermented bran substituted bread. Sensory analysis result revealed that rice bran sourdough bread was more acceptable than wheat bran sourdough bread, and non-fermented rice and wheat bran substituted bread.

The effect of fermentation duration and starter concentration on physicochemical properties of modified sorghum flour by Lactobacillus plantarum FNCC 0027

“…The less amylose content or the higher amylopectin content, the starch tended to absorb more water so it became more viscous (Armanda and Putri, 2015). This result consistent with the previous study reported by Hanis-Syazwani et al (2018).…”

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

“…The addition of SRB to bread formulation did not influence the pH of doughs after fermentation. Similar pH values were observed in RB sourdoughs fermented with yeast or yeast combined with lactic acid bacteria [ 36 ]. According to Larsson [ 37 ], the loaf volume of baked bread increases at pH 4.65–6.15 due to the effect of dough fermentation and decreases at higher pH.…”

Biocomposites Based on Plasticized Wheat Flours: Effect of Bran Content on Thermomechanical Behavior

“…Indeed, fiber content, which represents the fibrous portion of flour, does not participate to the plasticization process, while the bran content, which has plasticizable fraction, should be taken into account. The fiber, not participating directly in the plasticization reaction, was considered in the formulation only for the evaluation of absorbed water, estimated to be at 15% by weight of fiber [ 13 ]. In order to give an explanation of the adopted methodology for plasticization, a detailed recipe for the F1 sample is given as an example.…”