Examination of quality improvement effect of bread using malted rice

Abstract

The enzymes produced by koji are used in various fields such as detergent and liquid sugar production that involves the saccharification of pregelatinized starch. In the baking industry, traditionally, bread improvers made of inorganic substances such as nitrogen sources and minerals were used to enhance the fermentation power of baker's yeast, but now bread improvers contain α-amylase and other types of enzymes. As an alternative to bread improvers, we have developed a product that improves the quality of bread using malted rice and food ingredients. This product has been found to be effective in increasing bread volume and in suppressing the aging of the bread, and it is currently used mainly in small- and medium-sized bakeries. In this paper, we investigated the effects of a malted rice prototype on bread and pastries.