Publications Scientifiques

[ Article ] The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

Date de soumission: 26-02-2018
Année de Publication: 2018
Entité/Laboratoire Laboratoire de Sciences des Aliments
Document type : Article
Discipline(s) : Agriculture & Agronomie
Titre The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough
Auteurs Houngbedji Marcel [1], Madodé Yann Eméric [2], Mestres Christian [3], Akissoé Noël H. [4], Manful John [5], Matignon Brigitte [6], Grabulos Joel [0], HOUNHOUIGAN DJIDJOHO JOSEPH [0],
Journal: Journal of Cereal Science
Catégorie Journal: Internationale
Impact factor: 2.65
Volume Journal: 80
DOI:
Resume Ablo is a rice or maize-based steam-cooked bread-like product, very popular in Benin, Togo and Ghana. This study optimized the processing steps of rice ablo using response surface methodology. The effect of precooking (proportions of flour and water, duration), kneading (wheat level, duration), fermentation (yeast level, temperature, duration) conditions to dough (gelatinization level, fluidity, proofing) and ablo (ethanol content, pH, density, cooking expansion, firmness, alveolar structure) properties were studied. It was demonstrated that ablo texture can be controlled by the fluidity of the fermented dough. Fluid fermented dough (at least 0.5 cm/s) expands adequately during steam-cooking and results in a less dense ablo in line with commonly consumed ablo. The optimal dough fluidity comes from a low gelatinization level of the precooked dough (less than 20%) and an intense fermentation (high yeast dose and long fermentation). Surprisingly, dough proofing appears to have no effect on final ablo expansion.
Mots clés Steam-cooked bread; Process optimization; Gelatinization; Dough fluidity
Pages 1 - 8
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