Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads

Hangyan Dan; Zepeng Gu; Cheng Li; Zhengfeng Fang; Bin Hu; Caixia Wang; Saiyan Chen; Xiaoshu Tang; Yuanyuan Ren; Wenjuan Wu; Zhen Zeng; Yuntao Liu

doi:10.1016/j.foodres.2022.111889

Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads

Food Res Int. 2022 Nov:161:111889. doi: 10.1016/j.foodres.2022.111889. Epub 2022 Aug 28.

Authors

Hangyan Dan¹, Zepeng Gu¹, Cheng Li¹, Zhengfeng Fang¹, Bin Hu¹, Caixia Wang¹, Saiyan Chen¹, Xiaoshu Tang², Yuanyuan Ren³, Wenjuan Wu⁴, Zhen Zeng⁵, Yuntao Liu⁶

Affiliations

¹ Sichuan Agricultural University, College of Food Science, Yaan 625014, China.
² Jiangnan University, School of Food Science and Technology, Wuxi 214122, China.
³ Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd, Chengdu 611130, China.
⁴ Sichuan Agricultural University, College of Science, Yaan 625014, China.
⁵ Sichuan Agricultural University, College of Food Science, Yaan 625014, China. Electronic address: zengzhen201304@163.com.
⁶ Sichuan Agricultural University, College of Food Science, Yaan 625014, China. Electronic address: lyt_taotao@163.com.

PMID: 36192916
DOI: 10.1016/j.foodres.2022.111889

Abstract

This study aimed to better understand the impact of microbial growth and metabolism on rice sourdough and their relationship with quality characteristics of rice breads. Therefore, this research determined the microbial compositions and biochemical characteristics of indica rice (IR), japonica rice (JR) and waxy rice (WR) sourdough within 72 h fermentation. And the effects of different fermentation time and dosage of rice sourdough on rheology of rice doughs, quality characteristics of rice breads were studied. The results showed that the dominant bacteria Leuconostoc changed the processing properties of rice doughs through producing organic acids and reducing sugars. Adding 30 % rice sourdough had the best effect on improving specific volume of rice breads. And IR and JR breads with sourdough fermented 48 h had the highest chewiness, cohesiveness, resilience and the lowest hardness, while WR breads had high viscosity and poor overall structure, which was not suitable for making gluten-free bread.

Keywords: Bread; Fermentation; Gluten-free; Rice; Sourdough.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bread* / microbiology
Fermentation
Flour / microbiology
Oryza*
Sugars

Substances

Sugars