The Making Of Rice Bran Flour-Based Sourdough Bread

Dewi, Ardhia Deasy Rosita (2022) The Making Of Rice Bran Flour-Based Sourdough Bread. Jurnal Pangan dan Agroindustri, 10 (1). pp. 28-37.

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Official URL / DOI: https://jpa.ub.ac.id/index.php/jpa/article/view/80...

Abstract

Sourdough is a bread made with the involvement of Lactobacillus bacteria and yeast that are naturally present in wheat flour. This study used rice bran and milk kefir grains to speed up the preparation of starters. Rice bran is used to reduce gluten content in bread as well as add nutritional value to bread. This research aims to determine the impact of the concentration of rice bran flour (0, 25, and 50% w/w of total flour) on the physical, chemical, and organoleptic parameters of sourdough. An increase in the rice bran flour concentration leads to an increase in the pH, hardness and brittleness of the bread. Besides, it also causes a decrease in lactic acid levels and bread expansion volume which makes the bread taste less sour. The results of the organoleptic analysis showed that sourdough with a concentration of 25% rice bran flour was the most preferred bread, as it is less sweet, without sour and bitter taste and a little bit salty. Moreover, it has a less unpleasant aftertaste, non-sour aroma, brown colour and it is not too soft in texture.

Item Type: Article
Uncontrolled Keywords: Milk Kefir Seeds, Sourdough, Rice Bran Flour
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Technobiology > Department of Biology
Depositing User: ARDHIA DEASY ROSITA DEWI
Date Deposited: 04 Feb 2022 02:23
Last Modified: 04 Feb 2022 02:23
URI: http://repository.ubaya.ac.id/id/eprint/41176

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