The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough
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), ferm...
| Autores principales: | , , , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2018
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/114300 |
| _version_ | 1855541237477539840 |
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| author | Houngbédji, M. Madodé, Y.E. Mestres, C. Akissoé, N. Manful, J. Matignon, B. Grabulos, J. Hounhouigan, Djidjoho J. |
| author_browse | Akissoé, N. Grabulos, J. Houngbédji, M. Hounhouigan, Djidjoho J. Madodé, Y.E. Manful, J. Matignon, B. Mestres, C. |
| author_facet | Houngbédji, M. Madodé, Y.E. Mestres, C. Akissoé, N. Manful, J. Matignon, B. Grabulos, J. Hounhouigan, Djidjoho J. |
| author_sort | Houngbédji, M. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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. |
| format | Journal Article |
| id | CGSpace114300 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1143002025-12-08T09:54:28Z The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough Houngbédji, M. Madodé, Y.E. Mestres, C. Akissoé, N. Manful, J. Matignon, B. Grabulos, J. Hounhouigan, Djidjoho J. rice research 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. 2018-03 2021-07-15T13:40:11Z 2021-07-15T13:40:11Z Journal Article https://hdl.handle.net/10568/114300 en Limited Access Elsevier Houngbédji M., Madodé Y.E., Mestres C., Akissoé N., Manful J., Matignon B., Grabulos J., Hounhouigan D.J.The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough. Journal of cereal science.2018, Volume 80: 1-8. |
| spellingShingle | rice research Houngbédji, M. Madodé, Y.E. Mestres, C. Akissoé, N. Manful, J. Matignon, B. Grabulos, J. Hounhouigan, Djidjoho J. The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| title | The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| title_full | The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| title_fullStr | The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| title_full_unstemmed | The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| title_short | The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| title_sort | quality of steam cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough |
| topic | rice research |
| url | https://hdl.handle.net/10568/114300 |
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