Potensi yis yang dipencil daripada beras putih dan perang sebagai agen penaik roti

Translated title of the contribution: The potential of yeast isolated from polished and brown rice as bread leavening agent

L. Y. Kong, E. H. Masturah, S. Norhasidah, Ma`Aruf Abd. Ghani

Research output: Contribution to journalArticle

Abstract

This study was conducted to determine the effects of yeast from fermented polished and brown rice on physical characteristics of bread. Yeast from four fermentation treatments which were raw polish rice (BP), cooked polish rice (BPM), raw brown rice (BB) and cooked brown rice (NBB), were used for the production of bread. The quality of bread was evaluated base on the specific volume, texture, size, number of pores, moisture content and colour. The results showed BBM yeast gives the highest specific volume and softness in texture. Moisture content of crust and crumb of bread that was fermented by yeast BBM was the highest. The abundant numbers and the smaller size of pore in yeast bread BBM has produced the most delicate texture and highest in the brightness (L ∗). Overall, BBM yeast shows the potential as leavening agents in bakery industry.

Original languageMalay
Pages (from-to)399-403
Number of pages5
JournalSains Malaysiana
Volume44
Issue number3
DOIs
Publication statusPublished - 1 Mar 2015

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leavening agents
brown rice
breads
yeasts
texture
yeast breads
bakery industry
water content
rice
hardness
fermentation
color

ASJC Scopus subject areas

  • General

Cite this

Potensi yis yang dipencil daripada beras putih dan perang sebagai agen penaik roti. / Kong, L. Y.; Masturah, E. H.; Norhasidah, S.; Abd. Ghani, Ma`Aruf.

In: Sains Malaysiana, Vol. 44, No. 3, 01.03.2015, p. 399-403.

Research output: Contribution to journalArticle

Kong, L. Y. ; Masturah, E. H. ; Norhasidah, S. ; Abd. Ghani, Ma`Aruf. / Potensi yis yang dipencil daripada beras putih dan perang sebagai agen penaik roti. In: Sains Malaysiana. 2015 ; Vol. 44, No. 3. pp. 399-403.
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