Research on Ultrastructure of Dough and Aroma Characteristics of Bread Containing Glutinous Rice Fermented at Different Fermentation Time

Guangxi farm Qu Starter was used as starter to ferment glutinous rice at different fermentation times (0, 24, 48 and 72 h), which was then added into bread. The α-amino nitrogen content was used to characterize protease activity. The micro structure and volatile flavor content of bread were determined using the laser scanning confocal microscope (CLSM) and GC-MS, respectively. The quality of the bread was determined by sensory evaluation. The results showed that there was no significant difference in α-amino nitrogen content in fermented dough containing the fermented glutinous rice (FRD) before and after fermentation (p>0.05). However, the network structure of the dough after 48 h FRD was the most stable. Compared to the bread with 0 h fermented glutinous rice (FRB), 48 h FRB contained more esters, alcohol substances, especially ethyl caprylate, ethyl decanoate and isoamyl alcohol, giving the bread a more rich floral and fruity. Except bread with 72 h fermented glutinous rice, there was no significant difference in the specific volume of each group of bread (p>0.05). Bread with 48 h fermented glutinous rice obtained higher scores in sensory evaluation, thus making this bread more acceptable.