Processing Suitability of Rice Bread Made from “Kinumusume” Rice Flour Produced in Shimane and “Umehana” Plum Blossom Yeast from the World Heritage Site Iwami-Ginzan

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  • 島根県産きぬむすめの米粉と世界遺産石見銀山の梅花から単離された酵母の米粉パン製造特性
  • シマネケンサンキヌムス メ ノ ビゼフン ト セカイ イサン イワミ ギンザン ノ バイカ カラ タンリ サレタ コウボ ノ ビゼフン パン セイゾウ トクセイ

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In Shimane Prefecture, food manufacturers have requested the development of regional food materials. The suitability of “Kinumusume” rice flour for the production of rice bread was tested with respect to the quantity of damaged starch; the flour was found suitable due the low amount of damage to starch. Rice bread was made using “Umehana” yeast, which was isolated from plum blossoms in Iwami-Ginzan, a world heritage site. Yeast fermentation ability in the low-sugar dough was compared using rice flour and wheat flour. As a result, the yeast showed greater fermentation ability with rice flour compared to wheat flour. The observed difference in fermentation ability was proposed to be due to the larger volume of water in the rice flour dough than the wheat flour dough. Thus, rice dough fermentation was investigated in regards to the volume of water. The activity of yeast fermentation was confirmed to be dependent on the volume of water in the dough. Bread flavor was also investigated, and benzaldehyde was identified as a characteristic flavor component. Moreover, amino acid sequence analysis found that the rice bread contained high levels of glutamic acid and serine.

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