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

The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison the physicochemical properties (pH, TTA, organic acid, ethanol, and sugar content) of rice bran sourdough was investigated. Starter culture with optimum physicoc...

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Main Authors: Mat Gani, Hanis Syazwani, Bolarinwa, Islamiyat Folashade, Lasekan, Olusegun O., Muhammad, Kharidah
Format: Article
Language:English
Published: Rynnye Lyan Resources 2018
Online Access:http://psasir.upm.edu.my/id/eprint/74677/1/Influence%20of%20starter%20culture%20on%20the%20physicochemical%20properties%20of%20rice%20bran%20sourdough%20and%20physical%20quality%20of%20sourdough%20bread.pdf
http://psasir.upm.edu.my/id/eprint/74677/
https://www.myfoodresearch.com/2018---volume-2.html
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spelling my.upm.eprints.746772019-12-05T08:10:19Z http://psasir.upm.edu.my/id/eprint/74677/ Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread Mat Gani, Hanis Syazwani Bolarinwa, Islamiyat Folashade Lasekan, Olusegun O. Muhammad, Kharidah The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison 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. plantarumhad 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 cm3/g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm3/g) and non-fermented bran (3.74 –4.24 cm3/g), but not significantly different from the control (100% wheat) bread (4.85 cm3/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. Rynnye Lyan Resources 2018-08 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/74677/1/Influence%20of%20starter%20culture%20on%20the%20physicochemical%20properties%20of%20rice%20bran%20sourdough%20and%20physical%20quality%20of%20sourdough%20bread.pdf Mat Gani, Hanis Syazwani and Bolarinwa, Islamiyat Folashade and Lasekan, Olusegun O. and Muhammad, Kharidah (2018) Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread. Food Research, 2 (4). 340 - 349. ISSN 2550-2166 https://www.myfoodresearch.com/2018---volume-2.html 10.26656/fr.2017.2(4).045
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The effect of mixed strain culture of lactic acid bacteria (LAB) and Yeast, and yeast or L. brevis, L. plantarum, or L. sanfranciscencison 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. plantarumhad 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 cm3/g) was higher than that of the bread samples made from wheat bran sourdough (4.32 cm3/g) and non-fermented bran (3.74 –4.24 cm3/g), but not significantly different from the control (100% wheat) bread (4.85 cm3/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.
format Article
author Mat Gani, Hanis Syazwani
Bolarinwa, Islamiyat Folashade
Lasekan, Olusegun O.
Muhammad, Kharidah
spellingShingle Mat Gani, Hanis Syazwani
Bolarinwa, Islamiyat Folashade
Lasekan, Olusegun O.
Muhammad, Kharidah
Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
author_facet Mat Gani, Hanis Syazwani
Bolarinwa, Islamiyat Folashade
Lasekan, Olusegun O.
Muhammad, Kharidah
author_sort Mat Gani, Hanis Syazwani
title Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
title_short Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
title_full Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
title_fullStr Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
title_full_unstemmed Influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
title_sort influence of starter culture on the physicochemical properties of rice bran sourdough and physical quality of sourdough bread
publisher Rynnye Lyan Resources
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/74677/1/Influence%20of%20starter%20culture%20on%20the%20physicochemical%20properties%20of%20rice%20bran%20sourdough%20and%20physical%20quality%20of%20sourdough%20bread.pdf
http://psasir.upm.edu.my/id/eprint/74677/
https://www.myfoodresearch.com/2018---volume-2.html
_version_ 1654961591900176384
score 13.211869

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