Fermentation characteristics and bread baking attributes of bread dough fermented with glutinous rice

Abstract

In this study, 5 kinds of Chinese traditional starter (Qu) were selected and made into fermented glutinous rice,then the fermentation products were used in bread-making, a starter with special flavor was screened and itscharacteristics of fermentation were determined. Fermented glutinous rice was made by the selected starter and itseffects on dough and bread baking properties were studied. The results showed that the number of molds was stableafter 24 hours of fermentation, and decreased latter, yeasts grew into stationary phase after 40 h.Then after 48 h of fermentation, the content of main metabolites: organic acids, reducing sugar and ethanol, were all stabilized.