Fermented cereal products 2
- 1. 10/30/14 Bread Fermented Cereal Products
- 2. 10/30/14 Bread • A staple food prepared from a dough of flour and water, usually by baking --- Wikipedia • Food made of flour, water, and yeast or another leavening agent, mixed together and baked --- Google • A staple food made from flour or meal mixed with other dry and liquid ingredients, usually combined with a leavening agent, and kneaded, shaped into loaves, and baked. --- Thefreedictionary
- 3. 10/30/14 Manufacturing Process Mixing and kneading the dough Fermentation Fermentation Cutting, "resting" and gas reproduction Molding Baking Slicing Packaging
- 4. In breadmaking, fermentation involves two microorganisms 10/30/14 Yeast Lactic acid bacteria Saccharomyces cerevisiae Leuconostoc mesentoroides
- 5. Roles of Yeast Increases dough volume Develops structure and texture Imparts distinctive flavor to the bread Enhances the nutritive value of the product 10/30/14 5
- 6. Roles of Lactic Acid Bacteria Produce lactic acid Produce flavoring compounds
- 7. BREADMAKING Microorganisms involved Saccharomyces cerevisiae Leuconostoc mesenteroides Leavening is performed by yeast Longer fermentation will produce more acids, resulting in a tendency of dough collapse
- 8. During fermentation, dough "conditioning" takes place. Conditioning is a result of the action of gluten induced by the following: a. proteolytic enzymes b. pH reduction due to acid production
- 9. Dough Conditioners Ammonium salts, which are sometimes used to stimulate the yeast Sugars, which are usually added in the formulation for activity of yeast
- 10. NOTES The rate of gas production by yeast can be increased by the addition of the following: More yeast Sugar or amylase-bearing malt Yeast food On the other hand, gas production is decreased by the following: Salt addition Addition of too much yeast food Use of too high or too low a temperature
- 11. Production Steps • (see separate handout about bread making) • Additional notes about Baking Step
- 12. Fermented Rice Cake PUTO a leavened, steamed rice cake made from year-old rice grains which are soaked, ground with water, and allowed to undergo a natural acid and gas fermentation Generally served with grated coconut Breakfast and snack food Types: plain and special
- 13. Production Steps 1. Initial Cooking 2. Grinding 3. Draining of ground “slurry” (galapong) 4. Preparation of starter (lebadura) 5. Fermentation (1st stage) – mixing of lebadura and galapong 6. Addition of sugar and lye 7. Fermentation (2nd stage)
- 14. Control of Process 1. Rice – high or medium amylose content 2. Soaking time or hydration factor of rice is 3 – 4 hours 3. Fermentation temperature of 28 – 30 °C in about 42 hours; can be shortened to about 21 hours using prepared starter 4. Addition of lye reduces acidity of the product 5. Use of proper cover during steaming.
- 15. Identified Fermenting Microorganisms •The predominant organisms were always composed of: Leuconostoc mesenteroides (45 – 89%) Streptococcus faecalis (20 – 50%) Saccharomyces cerevisiae ( 18% of the population at the end of fermentation.)
- 16. Changes in Microflora 1. Starter (a) aerobic colonies of bacteria and yeast (early stages), (b) predominant LAB and yeast (later stage) 2. Drained flour – absence of aerobic colonies; presence of acid-forming 3. 1st stage of fermentation – consists of LAB and few yeast colonies 4. 2nd stage of fermentation – dominated by yeasts.
- 17. Physical Changes 1. Acid development – by S. faecalis 2. Leavening – by S. cerevisiae and Leuconostoc mesenteroides 3. Amylose content – main factor affecting gloss, cohesiveness, and tenderness of cooked rice 4. High amylose content rice varieties give higher yield and greater volume than low amylose content varieties.
- 18. Biochemical Changes 1. Changes in rice during storage • Old rice is more flaky than freshly harvested rice • Fresh rice (upon cooking), loses more solids to the cooking water than stored • Non-reducing sugar decreased while reducing sugars increased. • Slight drop in pH for stored rice.a
- 19. 2. Changes in pH and Total Acidity •Starter: pH decreases from 6.0 to 4.2 TA (%lactate) – 0.3 to 0.62- 0.66% •Drained rice flour after 24 hours pH 3.9 to 4.12; TA (%LA) – 0.34 – 0.42% •Fermenting Mixture 1st stage – pH: 4.4 to 4.10%; %LA 0.40 – 0.59% 2nd stage – pH 7.0 decreased to pH 6.12 – 6.25; %LA (final) = 0.24 – 0.28%
- 20. Nutritional Value • 251 calories / 100g • 3.5% protein content • 56% carbohydrates
- 21. BIBINGKA • Method of fermentation is the same as in puto • Cooked by baking or roasting • Cooked in a moulder (bibingkahan) lined with banana leaves • Classified as ordinary and special types.