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The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough

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Title The quality of steam-cooked rice bread is directly linked with the level of starch gelatinization and the fluidity of fermented dough
 
Creator Houngbédji, M.
Madodé, Y.E.
Mestres, C.
Akissoé, N.
Manful, J.
Matignon, B.
Grabulos, J.
Hounhouigan, D.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
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.
0733-5210
https://hdl.handle.net/10568/114300
https://doi.org/10.1016/j.jcs.2018.01.006
en
Copyrighted; all rights reserved
Limited Access
1-8
Elsevier BV
Journal of cereal science
oai:cgspace.cgiar.org:10568/1202132023-09-12T15:13:39Zcom_10568_101105col_10568_101106
Rice yellow mottle virus in rice in Rwanda: first report and evidence of strain circulation
Ndikumana, I.
Gasoré, R.
Issaka, S.
Pinel‐Galzi, A.
Onasanya, A.
Hassani‐Mehraban, A.
Fargette, D.
Peters, D.
Séré, Y.
 
Subject rice yellow mottle virus
sobemoviruses
 
Description Rice yellow mottle virus (RYMV), of the genus Sobemovirus, has a narrow host range restricted to wild and cultivated rice (Oryza sativa and O. glaberrima) and a few other poaceous species (Bakker, 1974). RYMV is transmitted by beetles (Bakker, 1974), by various mammals (Sarra & Peters, 2003) but not by seeds (Bakker, 1974). It is also transmitted by man during cultural practices (Traoré et al., 2006). First reported in Kenya in 1966, RYMV was later found in many rice-producing countries in Africa, but not in most parts of Central Africa (Traoré et al., 2009). Rwanda is a mountainous country at the eastern part of Central Africa bordered by the Democratic Republic of Congo in the west, Burundi in the south, Uganda in the North, and Tanzania in the east. Recently, a joint survey by the Africa Rice Center (AfricaRice) and the Institut des Sciences Agronomiques du Rwanda (ISAR) reported a high incidence of plants with yellowing and mottling symptoms ending in complete crop failure at Cyabayaga in northern Rwanda and at Cyili in the southeast (Fig. 1). In 2009, plants with these symptoms (Fig. 2) were collected from local (Gakire) and improved (WAT 543-45-2, WAT 1395-B-24-2)rice varieties in three major rice-producing regions of Rwanda (Bugarama, Cyili, Cyabyaga). Mechanical inoculation of leaf extracts on the susceptible rice varieties BG90-2, Bouaké 189 and IR64 reproduced the typical RYMV symptoms.
 
Date 2011-01
2022-07-20T06:45:36Z
2022-07-20T06:45:36Z
 
Type Journal Article
 
Identifier Ndikumana, I. Gasoré, R. Issaka, S. Pinel‐Galzi, A. Onasanya, A. Hassani‐Mehraban, A. Fargette, D. Peters, D. Séré, Y. Rice yellow mottle virus in rice in Rwanda: first report and evidence of strain circulation. New Disease Reports. 2011, Volume 23, Issue 1: 18.
2044-0588
https://hdl.handle.net/10568/120213
https://doi.org/10.5197/j.2044-0588.2011.023.018
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format p. 18-18
 
Publisher British Society for Plant Pathology
 
Source New Disease Reports