Effect of fermented powdered starter using Rhizopus on quality of bread

Abstract

Fermented powdered starter containing mixture of Rhizopus used in the production of Shaoxing sake, baker's yeast, and lactic acid bacteria was studied and effect on improving the quality of bread was studied. The dough using fermented powdered starter tended to be soft due to the action of glutathione contained in the powder of Rhizopus and baker's yeast, improving the workability at the time of dividing and molding and increasing the bread volume after baking. In addition, organic acids such as lactic acid and flavor components such as ethanol produced by fermentation of microorganisms such as baker's yeast and lactic acid bacteria, which can produce bread with a rich flavor and improved texture, suppressing bread aging, preventing mold on the bread surface and proliferation could also be delayed. In this report, we did not study detail on the mechanism of microorganisms, including, Rhizopus in the dough had not been conducted, so a detailed mechanism will be necessary in the future.