Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

Chen, Xiaohong; Rui, Xin; Li, Wei; Li, Teng

doi:10.1039/c6ra25805k

Cited by 15 publications

(12 citation statements)

References 38 publications

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“…The pasta prepared by 100% severe parboiling rice flour and mixture of 50% severe parboiling rice flour and 50% pre‐gelatinized rice flour significantly decreased the bake loss value (Marti et al ., ). The use of 10% fermented glutinous rice as the natural enzyme cocktail increased volume, reduced hardness and bread staling (Huang et al ., ). Kim et al .…”

Section: Introductionmentioning

confidence: 97%

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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Addition of raw black rice flour leads to deficient processability on bread making quality. One of the effective methods to modify the functional properties of black rice flour (BRF) composite dough is to extrude black rice flour (EBRF) before incorporation. This study investigated and compared the effect of BRF and EBRF addition level of 10%-50% on the rheology, microstructure of dough and bread quality. The rheological properties of composite dough were recorded by Mixolab, stress relaxation and tensile test. The substitution of EBRF presented higher water absorption but lower development time, protein weakening, starch gelatinization, starch gel stability and starch retrogradation than wheat flour dough. Both the BRF and EBRF dough presented solid-like behaviour, while the EBRF dough showed more viscous, higher resistance and extensibility than BRF dough. The dough microstructure of dough was observed by SEM, and a more compact structure of EBRF dough could be seen than BRF dough. The incorporation of EBRF in bread quality presented higher specific volume, lower bake loss and firmness than BRF bread. These findings indicated the potential utilisation value of extruded black rice flour in bread making.EBRF on dough rheology and bread quality J. Ma et al.

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Section: Introductionmentioning

confidence: 97%

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

Fujita

et al. 2018

Int J of Food Sci Tech

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“…It might be expected that in bread with low addition of rice mash, no compact gel would form in the entire formula. During baking, water migrated from the dough through the crust of the bread, and thus the structure of the dough collapsed (Huang et al 2017). Rice doughs with higher additions (40% and 50% of IRC) contained an excessive amount of IRC.…”

Section: Results and Disccusionmentioning

confidence: 99%

“…Adding IRC could cause the crust of the bread to be slightly harder than the centre during baking (Sahin et al 2020). After baking, loaves of bread were cooled for 2 h. After cooling, the water migrated between the bread crust and the bread crumb and thus a significant part of the water evaporated (Huang et al 2017). It should be noted that additions of 10% and 20% of IRC contained a low amount of IRC.…”

Section: Results and Disccusionmentioning

confidence: 99%

“…This indicated that increasing the amount of IRC resulted in a softer structure, and thus During storage, the hardness of the crumb and the moisture of the crust increased. The rapid migration of moisture resulted in the dried bread, therefore leading to the higher hardness of the crumb (Huang et al 2017). It could be assumed that the IRC is able to bind and retain water in the bread and thus decrease its hardness and chewiness.…”

Section: Results and Disccusionmentioning

confidence: 99%

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The influence of the addition of instant rice mash on the textural properties of rice bread

Augustová¹,

Burešová²,

Čuljak³

et al. 2022

Czech J. Food Sci.

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The effect of instant rice mash (IRC) addition to rice bread was evaluated. Six samples containing different amounts of IRC (0, 10, 20, 30, 40, and 50%) were added to rice dough. Quality parameters (baking loss, specific volume, and textural properties) were evaluated. Texture properties were analysed in fresh bread and in bread after 24 h of storage. Additions of 10% and 20% of IRC increased baking loss from 15% to 22%, and the specific volume of rice bread from 1.5 mL g–1 to 2.1 mL g–1 (10% of IRC) and 1.9 mL g–1 (20% of IRC). Increasing additions of IRC significantly decreased the hardness and chewiness of both fresh bread and bread stored for 24 h. By adding IRC, the cohesiveness of rice bread was increased. These findings are useful for increasing the quality of rice bread by adding IRC to rice dough.

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“…Protease activity of tempeh was measured using a method previously reported (Huang et al ., ). Briefly, enzyme extract (1 mL) was incubated with 1 mL of casein solution for 10 min at 40 °C.…”

Section: Methodsmentioning

confidence: 97%

Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1

Wang

Zhang

Chen

et al. 2019

Int J of Food Sci Tech

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The effects of solid-state fermentation with four filamentous fungi (Rhizopus oligosporus, Actinomucor elegans, Neurospora crassa and Rhizopus oryzae) and their combination on the degradation of protein allergens and anti-nutritional factors (ANFs) of tempeh were evaluated. Glycinin, b-conglycinin, trypsin inhibitor and flatulence-causing oligosaccharides were significantly hydrolysed by all assayed strains but the level of reduction of ANFs depended on the strain. ELISA was conducted to evaluate IgE immunoreactivity using sera from soy sensitive individuals. Results revealed that co-fermentation of R. oligosporus and A. elegans resulted in the highest reduction in IgE immunoreactivity for all sera used and showed greatest degradations on a', a, b, acidic subunits (100% hydrolysed) and extensive hydrolysis of flatulence-causing oligosaccharides. Tempeh fermented with R. oligosporus and A. elegans displayed high level of soluble protein and peptide (<10 kD) content. Co-fermentation of R. oligosporus and A. elegans was proved to be effective in producing hypoallergenic tempeh. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE)The protein was extracted using the method described by Song et al. (2008) with some modifications. The sample was dissolved in 50 mM Tris-HCL (pH 8.2) Immunoreactivity reduction of tempeh L. Huang et al.

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Use of fermented glutinous rice as a natural enzyme cocktail for improving dough quality and bread staling

Abstract: Jiu-niang (rice wine) could be used as a natural enzyme cocktail for the improvement of bread quality.

Cited by 15 publications

References 38 publications

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

The effects of extruded black rice flour on rheological and structural properties of wheat‐based dough and bread quality

The influence of the addition of instant rice mash on the textural properties of rice bread

Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1

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