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Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions
Author(s) -
Rathnayake Heshani A.,
Navaratne Senevirathne,
Navaratne Champa
Publication year - 2019
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12465
Subject(s) - leavening agent , fermentation , materials science , volume (thermodynamics) , porosity , texture (cosmology) , food science , composite material , chemical engineering , chemistry , thermodynamics , physics , image (mathematics) , artificial intelligence , computer science , engineering
Porous crumb structure of rice‐related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm 2 initial pressure, 1.5 kg/cm 2 initial pressure) along with a control (unpressurized). Crumb volume, specific volume, bulk density, pH as well as crumb texture profile and cellular structure were analyzed. Results revealed that fermentation and gelatinization under air pressure (slightly higher than the atmospheric air pressure) conditions in the fabricated fermentation chamber help to arrest leavening gas within the dough mass to improve the properties of porous crumb structure. Sample fermented and gelatinized at 1 kg/cm 2 initial pressure presented better crumb mechanical and cellular structural properties compared to the other two pressurized samples and the control.