The Potential of Yeast Isolated from Polished and Brown Rice as Bread Leavening Agent

This study was conducted to determine the effects of yeast from fermented polished and brown rice on physical characteristics of bread. Yeast from four fermentation treatments which were raw polish rice (BP), cooked polish rice (BPM), raw brown rice (BB) and cooked brown rice (NBB), were used for the production of bread. The quality of bread was evaluated base on the specific volume, texture, size, number of pores, moisture content and colour. The results showed BBM yeast gives the highest specific volume and softness in texture. Moisture content of crust and crumb of bread that was fermented by yeast BBM was the highest. The abundant numbers and the smaller size of pore in yeast bread BBM has produced the most delicate texture and highest in the brightness (L *). Overall, BBM yeast shows the potential as leavening agents in bakery industry.