Abstract:

Filtered juice of fermented glutinous rice (Jiuniang) at 24, 30, 36 and 42 h instead of 30% water was added to
make bread. Fresh bread quality traits, moisture migration and microbial changes during the storage were determined. The
results showed that Jiuniang juice fermented for 36 h improved significantly the flavor and texture of bread while leading
to the maximum reduced sugar and maximum specific volume, which were 13.59 g/100 g and 4.89 mL/g, respectively.
The moisture migration rate of bread made with Jiuniang juice was much lower than that of common bread during storage.
Jiuniang juice inhibited the growth of bacteria and moulds, thereby extending the shelf-life of bread.

Key words: filtered Jiuniang juice, bread quality, specific volume, microbial changes, moisture migration