Abstract
Object
Rice malt is a product of solid-state cultivation in which rice materials containing starch and protein are cultured mainly with koji mold after pretreatment such as steaming, etc. In Japan, it has been used in the production of fermented seasonings such as miso, soy sauce, and sake. Koji contains numerous enzymes such as amylase and protease, which are thought to cause changes in texture through the breakdown of proteins, carbohydrates, and lipids, as well as an increase in umami and sweet tastes, thereby altering palatability.In this study, we believe that the properties and taste of the dough will change during the fermentation process of rice malt by replacing some of the flour with rice malt in baked pastries such as madeleines, and we aimed to investigate the effect of rice malt on madeleine dough.
Methods
Equal amounts of butter, sugar, eggs, and flour were used as ingredients. For the madeleines with malt added (malt group), we used Kisuke Kouji Power (Koujiya Honten) (malt), which is powdered malt, and the amount added was used to replace 30% of wheat flour. In the preparation method, the flour and malt were mixed and fermented at room temperature (24 ℃) for a certain period of time, and baking was done at 180 ℃ for 30 minutes. The fermentation time was set to 0, 2, 4, and 6 hours, and changes with fermentation time were also compared. The items measured were color difference, moisture content, texture in terms of rupture characteristics, sugar content, and sensory evaluation. The sensory evaluation was performed on 50 subjects using a 7-point grading system.
Results
The addition of malt resulted in a color difference that changed with the passage of fermentation time compared to the control group. Texture breaking characteristics showed a tendency for the maximum stress and total energy to decrease. Moisture content significantly decreased, sugar content increased, and sensory evaluation of palatability showed changes with fermentation time. These results indicate that the addition of rice malt to madeleines can change the properties and palatability of the dough.
