Effects of liquid broth cultured with red koji on the rheological properties of white pan bread dough

摘要

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated. The falling number decreased as the amount of added red koji broth increased. Adding 10% koji broth resulted in a falling nuber of 363 +or- 7.8 s, with 20% koji broth it was 318 +or- 2.1 s. Gelatinization was measured using a rapid viscoanalyzer; increasing red koji broth addition decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temp. and breakdown value increased. Farinograph measurements showed no significantly different absorption between the control and the dough with added koji broth, results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the dough with added kojii broth than the control. Increasing the broth addition ratio increased the measurement values, however, development time and break down time of the doughs decreased. Stability also decreased. Addition of 20% koji broth resulted in a 9.3 min development time, and addition of 40% koji broth resulted in a 3.0 min development time. Alveographic analysis showed that the P_max (overpressure) value of the control was 158.0 mm. P_max value increased to 190.0 mm after addition of 40% koji broth. However the L, G and W values were higher in the control. Results showed that addition of 20% red koji broth had little influence on dough rheology.