Pemencilan Yis daripada Buah-buahan tempatan dan rebung (Bambusa vulgaris) dan potensinya sebagai agen penaik roti putih

Translated title of the contribution: Potential of yeasts isolated from local fruits and bamboo shoot (Bambusa vulgaris) as leavening agent in white bread

Ma`Aruf Abd. Ghani, F. Y. Chung, Z. Noroul Asyikeen

Research output: Contribution to journalArticle

Abstract

The study was carried out to determine the leavening ability of the yeast (Saccharomyces cerevisiae) isolated from local fruits which were duku langsat (Lansium domesticum), rambutan (Nephelium lappaceum), mango chokanan (Mangifera indica cv. Chokanan) and bamboo shoot (Bambusa vulgaris) in breads, compared to commercial yeast. Specific volume of control bread showed significant difference (p<0.05) with all the bread tested. Bread that was fermented by bamboo shoot's yeast showed the highest specific volume, followed by bread that was fermented by mango's yeast and duku langsat's yeast, and that all three yeasts have specific volume that were significantly higher (p<0.05) than the control bread. Breads that were fermented by bamboo shoot's yeast and mango's yeast have texture that was softer compared with the control bread. Increase in the specific volume can improve the bread texture softness. Moisture content of crust and crumb that were fermented by bamboo shoot's yeast were the highest while bread that was fermented by rambutan's yeast has the lowest moisture content. Increase in percentage of moisture content could also enhance the bread softness. For crust color, only brightness (L*) of crust bread that was fermented by bamboo shoot's yeast did not showed significant difference (p>0.05) with crust color of control bread. Meanwhile, brightness (L*) of crumb of control bread showed significant difference (p<0.05) with all of the studied bread crumb. Apart from that, it was also found that the smaller and more compact the pore size, the whiter the bread crumb color will be. Uniform distribution of pore also produced whither bread crumb. Overall, all isolated yeasts can be potentially used as leavening agents. Bamboo shoot's yeast and mango's yeast can produce better bread qualities compared with commercial yeast.

Original languageUndefined/Unknown
Pages (from-to)1315-1324
Number of pages10
JournalSains Malaysiana
Volume41
Issue number11
Publication statusPublished - Nov 2012

Fingerprint

Bambusa vulgaris
leavening agents
bamboo shoots
white bread
breads
yeasts
fruits
texture
mangoes
Nephelium lappaceum
rambutans
color
Mangifera indica
Saccharomyces cerevisiae

Keywords

  • Bamboo shoot
  • Duku langsat
  • Mango
  • Rambutan
  • Yeast

ASJC Scopus subject areas

  • General

Cite this

Pemencilan Yis daripada Buah-buahan tempatan dan rebung (Bambusa vulgaris) dan potensinya sebagai agen penaik roti putih. / Abd. Ghani, Ma`Aruf; Chung, F. Y.; Asyikeen, Z. Noroul.

In: Sains Malaysiana, Vol. 41, No. 11, 11.2012, p. 1315-1324.

Research output: Contribution to journalArticle

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abstract = "The study was carried out to determine the leavening ability of the yeast (Saccharomyces cerevisiae) isolated from local fruits which were duku langsat (Lansium domesticum), rambutan (Nephelium lappaceum), mango chokanan (Mangifera indica cv. Chokanan) and bamboo shoot (Bambusa vulgaris) in breads, compared to commercial yeast. Specific volume of control bread showed significant difference (p<0.05) with all the bread tested. Bread that was fermented by bamboo shoot's yeast showed the highest specific volume, followed by bread that was fermented by mango's yeast and duku langsat's yeast, and that all three yeasts have specific volume that were significantly higher (p<0.05) than the control bread. Breads that were fermented by bamboo shoot's yeast and mango's yeast have texture that was softer compared with the control bread. Increase in the specific volume can improve the bread texture softness. Moisture content of crust and crumb that were fermented by bamboo shoot's yeast were the highest while bread that was fermented by rambutan's yeast has the lowest moisture content. Increase in percentage of moisture content could also enhance the bread softness. For crust color, only brightness (L*) of crust bread that was fermented by bamboo shoot's yeast did not showed significant difference (p>0.05) with crust color of control bread. Meanwhile, brightness (L*) of crumb of control bread showed significant difference (p<0.05) with all of the studied bread crumb. Apart from that, it was also found that the smaller and more compact the pore size, the whiter the bread crumb color will be. Uniform distribution of pore also produced whither bread crumb. Overall, all isolated yeasts can be potentially used as leavening agents. Bamboo shoot's yeast and mango's yeast can produce better bread qualities compared with commercial yeast.",
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