Skip to main content
SpringerLink
Log in

Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake

  • Published:
Food Science and Biotechnology Aims and scope Submit manuscript

Abstract

The effects of Makgeolli, dry yeast (DY), sourdough with dry yeast (SDDY) and sourdough with Makgeolli (SDMG) on the quality of fermented rice cakes (FRCs) stored at 23 °C for 3 days were determined. The acidity of SDDY and SDMG significantly increased with increasing fermentation time. The FRCs supplemented with sourdough had slightly higher moisture contents than others. The addition of DY and SDDY increased the specific volume of the FRC, in which its texture was softer. The addition of DY and sourdoughs significantly decreased the firming rate of crumb and improved the sensory qualities. The sourdoughs retarded amylopectin retrogradation, indicating their anti-staling effect on the FRC. Compared to the control, the shelf-lives of FRCs made with DY and SDDY were extended by 0.7 and 0.5 days based on the instrumental hardness, respectively. DY and SDDY effectively improved the appearance and texture of FRC and extended its shelf-life.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  • Arendt EK, Ryan LA, Dal Bello F. Impact of sourdough on the texture of bread. Food Microbiol. 24: 165-174 (2007)

    Article  CAS  Google Scholar 

  • Ariffin F, Baharom MA, Kaur B, Murad M. The physicochemical properties and sensory evaluation of bread made with a composite flour from wheat and tempoyak (fermented durian). Am. J. Appl. Sci. 12: 775 (2015)

    Article  CAS  Google Scholar 

  • Barber BO, Barber C, Fernandez S. F. Storage of packaged white bread. III. Effects of sourdough and addition of acids on bread characteristics. Z. Lebensm. Unters. Forsch. 194: 442-449 (1992)

    Article  CAS  Google Scholar 

  • Chavan RS, Chavan SR. Sourdough technology-a traditional way for wholesome foods: a review. Compr. Rev. Food Sci. Food Saf. 10: 169-182 (2011)

    Article  Google Scholar 

  • Clarke CI, Arendt EK. A review of the application of sourdough technology to wheat breads. Adv. Food Nutr. Res. 49: 137-161 (2005)

    Article  CAS  Google Scholar 

  • Clarke C, Schober T, Arendt E. Effect of single strain and traditional mixed strain starter cultures on rheological properties of wheat dough and on bread quality. Cereal Chem. 79: 640-647 (2002)

    Article  CAS  Google Scholar 

  • Corsetti A, Gobbetti M, Balestrieri F, Paoletti F, Russi L, Rossi J. Sourdough lactic acid bacteria effects on bread firmness and stalin. J. Food Sci. 63: 347-351 (1998)

    Article  CAS  Google Scholar 

  • Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J. Agric. Food Chem. 48: 3044-3051 (2000)

    Article  CAS  Google Scholar 

  • Crockett R, Ie P, Vodovotz Y. Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread. Food Chem. 129: 84-91 (2011)

    Article  CAS  Google Scholar 

  • Crowley P, Schober TJ, Clarke CI, Arendt EK. The effect of storage time on textural and crumb grain characteristics of sourdough wheat bread. Eur. Food Res. Technol. 214: 489-496 (2002)

    Article  CAS  Google Scholar 

  • Ghoshal G, Shivhare U, Banerjee U. Effect of xylanase on quality attributes of whole-wheat bread. J. Food Qual. 36: 172-180 (2013)

    Article  CAS  Google Scholar 

  • Gobbetti M, Corsetti A, Rossi J. Interaction between lactic acid bacteria and yeasts in sour-dough using a rheofermentometer. World J. Microbiol. Biotechnol. 11: 625-630 (1995)

    Article  CAS  Google Scholar 

  • Gujral HS, Haros M, Rosell CM. Starch hydrolyzing enzymes for retarding the staling of rice bread. Cereal Chem. 80: 750-754 (2003)

    Article  CAS  Google Scholar 

  • Hansen Å, Hansen B. Flavour of sourdough wheat bread crumb. Z. Lebensm. Unters. Forsch. 202: 244-249 (1996)

    Article  CAS  Google Scholar 

  • Hug-Iten S, Escher F, Conde-Petit B. Staling of bread: Role of amylose and amylopectin and influence of starch-degrading enzymes. Cereal Chem. 80: 654-661 (2003)

    Article  CAS  Google Scholar 

  • Jitrakbumrung S, Therdthai N. Effect of addition of sourdough on physicochemical characteristics of wheat and rice flour bread. Kasetsart J. 48: 964-969 (2014)

    CAS  Google Scholar 

  • Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K. Effects of sourdough and enzymes on staling of high-fibre wheat bread. LWT-Food Sci. Technol. 39: 479-491 (2006)

    Article  CAS  Google Scholar 

  • Kim EM. Quality characteristics of Jeung-pyun according to the level of red ginseng powder. Korean J. Food Cook. Sci. 21: 209-216 (2005)

    Google Scholar 

  • Kim HY, Park MJ, Woo SI. Development of functional Jeungpyun with dietary fiber and shelf-life studies. Food Sci. Biotechnol. 8: 58-64 (1999)

    Google Scholar 

  • Kim Y, Huang W, Zhu H, Rayas-Duarte P. Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds. Food Chem. 114: 685-692 (2009)

    Article  CAS  Google Scholar 

  • Kim SY, Yoo KS, Kim JE, Kim JS, Jung JY, Jin Q, Eom HJ, Han NS. Diversity analysis of lactic acid bacteria in Korean rice wines by culture-independent method using PCR-denaturing gradient gel electrophoresis. Food Sci. Biotechnol. 19: 749-755 (2010)

    Article  CAS  Google Scholar 

  • Lim SB, Tingirikari JMR, Kwon YW, Li L, Kim GE, Han NS. Polyphasic microbial analysis of traditional Korean Jeung-pyun sourdough fermented with makgeolli. J. Microbiol. Biotechnol. 27: 226–233 (2017)

    Article  CAS  Google Scholar 

  • Liu T, Li Y, Sadiq FA, Yang H, Gu J, Yuan L, Lee YK, He G. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chem. 242: 404-411 (2018)

    Article  CAS  Google Scholar 

  • Meng LW, Kim SM. Effects of packaging methods and storage temperature on shelf life of fermented rice cake. J. Food Process. Perservation. 43: e14047 (2019)

    Google Scholar 

  • Meng LW, Kim SM. Effects of different carbohydrases on the physicochemical properties of rice flour, and the quality characteristics of fermented rice cake. Food Sci. Biotechnol. 29: 503-512 (2020)

    Article  CAS  Google Scholar 

  • Mokrzycki W, Tatol M. Colour difference ∆E—A survey. Mach. Graph. Ver. 20: 383-411 (2011)

    Google Scholar 

  • Osella CA, Sánchez HD, Carrara CR, de la Torre MA, Pilar Buera M. Water redistribution and structural changes of starch during storage of a gluten-free bread. Starch-Stärke. 57: 208-216 (2005)

    Article  CAS  Google Scholar 

  • Palaniveloo K, Vairappan CS. Biochemical properties of rice wine produced from three different starter cultures. J. Trop. Biol. Conserv. 10: 31-41 (2013)

    Google Scholar 

  • Pétel C, Onno B, Prost C. Sourdough volatile compounds and their contribution to bread: A review. Trends Food Sci. Technol. 59: 105-123 (2017)

    Article  Google Scholar 

  • Ragaee S, Abdel-Aal ESM. Pasting properties of starch and protein in selected cereals and quality of their food products. Food Chem. 95: 9-18 (2006)

    Article  CAS  Google Scholar 

  • Röcken W, Voysey P. Sour-dough fermentation in bread making. J. Appl. Bacteriol. 79: 38-48 (1995)

    Article  Google Scholar 

  • Shin M, Gang DO, Song JY. Effects of protein and transglutaminase on the preparation of gluten-free rice bread. Food Sci. Biotechnol. 19: 951-956 (2010)

    Article  CAS  Google Scholar 

  • Thiele C, Gänzle MG, Vogel RF. Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor. Cereal Chem. 79: 45-51 (2002)

    Article  CAS  Google Scholar 

  • Thiele C, Grassl S, Gänzle M. Gluten hydrolysis and depolymerization during sourdough fermentation. J. Agric. Food Chem. 52: 1307-1314 (2004)

    Article  CAS  Google Scholar 

  • Wick M, Stolz P, Böcker G, Lebeault JM. Influence of several process parameters on sourdough fermentation. Acta Biotechnol. 23: 51-61 (2003)

    Article  CAS  Google Scholar 

  • Wood EM. Wild sourdough fermentations. Lab. Med. 26: 729-732 (1995)

    Article  Google Scholar 

  • Wu C, Liu R, Huang W, Rayas-Duarte P, Wang F, Yao Y. Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads. J. Cereal Sci. 56: 127-133 (2012)

    Article  CAS  Google Scholar 

  • Ziobro R, Witczak T, Juszczak L, Korus J. Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic. Food Hydrocoll. 32: 213-220 (2013)

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This work was supported by the National Key R&D Program of China (2018YFE0206300).

Author information

Authors and Affiliations

  1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, 163319, China

    Lingwei Meng, Dongjie Zhang & Zhijiang Li

  2. Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, 25457, Republic of Korea

    Lingwei Meng & Sang Moo Kim

  3. Heilongjiang Engineering Research Center for Coarse Cereals Processing and Quality Safety, Daqing, 163319, China

    Zhijiang Li

  4. Key Laboratory of Agro-products Processing and Quality Safety of Heilongjiang Province, Daqing, 163319, China

    Zhijiang Li

  5. National Coarse Cereals Engineering Research Center, Daqing, 163319, China

    Dongjie Zhang

  6. Shandong Haizhibao Marine Technology Co., Ltd., Rongcheng, 264300, China

    Sang Moo Kim

Authors
  1. Lingwei Meng
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Sang Moo Kim
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Dongjie Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Zhijiang Li
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Dongjie Zhang.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Meng, L., Kim, S.M., Zhang, D. et al. Effects of different starter cultures on the quality characteristics and shelf-life of fermented rice cake. Food Sci Biotechnol 29, 1483–1490 (2020). https://doi.org/10.1007/s10068-020-00801-y

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10068-020-00801-y

Keywords

Search

Navigation