Impact of tempeh flour on the rheology of wheat flour dough and bread staling
作者： Lu Huang , Zhihai Huang , Yongzhu Zhang , Siduo Zhou , Wenxiu Hu
DOI: 10.1016/J.LWT.2019.04.004
关键词: Rheology 、 Population 、 Fermentation 、 Amylopectin 、 Food science 、 Actinomucor elegans 、 Wheat flour 、 Rhizopus oligosporus 、 Aroma 、 Chemistry
摘要: Abstract Solid-state fermentation of soybeans by Rhizopus oligosporus RT-3 and Actinomucor elegans DCY-1 can be used as a natural enzyme pool for the improvement dough bread quality. Rheological analysis indicated that addition tempeh flour (TF) increased G′ G’’ moduli dough. TF showed largest specific volume (4.32 mL/g) lowest hardness (113.64 g) on first day. Bread substituted with exhibited less moisture loss in crumb (1.2 g/100 g) during seven days storage. Molecular mobility starch retrogradation was measured using low-field nuclear magnetic resonance (LF-NMR). Three different proton fractions, peaking at ∼0.16–0.24 ms (population A), ∼2.33–5.10 ms B) ∼41.93–65.79 ms C), were detected LF-NMR. Smaller changes distributions A hindered shift protons formation amylopectin crystals found to sensorially acceptable highest scores texture, aroma obtained. These results indicate has great potential use quality control staling.
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