Improved properties of dough fermented with rice wine prepared by mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1

Abstract

In view of the special aptitudes of the yeast population in both rice wine production and dough fermentation, in this study, the characteristics of dough fermented with rice wine prepared from mixed Saccharomycopsis fibuligera SF7 and Saccharomyces cerevisiae SC1 (JFC) were evaluated and compared with those of dough fermented directly with the two yeast co-cultures (FC). Dough inoculated with JFC showed higher acidity, reducing sugar content and leavening activity than dough fermented with FC. The water distribution pattern and pasting properties of the JFC-fermented dough changed dramatically after fermentation, and the dough microstructure and extensibility were improved. The steamed bread made with JFC-fermented dough had improved specific volume and showed similar volatile compound profiles to that made with commercial Jiuqu. These results indicated that mixed S. fibuligera SF7 and S. cerevisiae SC1 could be used as defined starter cultures in rice wine preparation for steamed bread production.