Abstract
Mantou (sweet bun) made by using dough fermented with Enterobacter cloacae GAO had a dough surface that was smoother than the dough surface fermented with yeast. Aerated cells of the mantou were also finer. Swelling of the dough which was fermented with E. cloacae GAO resulted in slight expansion in the horizontal direction, while on the dough which was fermented with yeast expanded in three dimensions. This may have been due to the differing softness of the dough samples. We therefore studied the hydrolysis of the flour protein components, gluten, glutenin and gliadin. The hydrolysis patterns of gliadin were found to be different between E. cloacae GAO and yeast.
