Cereal Chem 43:563 - 570.  |  VIEW ARTICLE

Wheat Tempeh.

H. L. Wang and C. W. Hesseltine. Copyright 1966 by the American Association of Cereal Chemists, Inc. 

Among the cultures tested, Rhizopus oligosporus NRRL 2710 gave the most satisfactory wheat tempeh, whereas such cultures as R. oryzae NRRL A-9847 and R. arrhizus NRRL 1526, known to make good soybean tempeh, proved unsuitable because of undesirable odor or poor growth. The yield of wheat tempeh by the procedures described was approximately 84.5% (on dry solid basis) after 20 hr. of fermentation and 64.5% after 43 hr. Unlike soybean tempeh, wheat tempeh still possesses a very pleasant odor and acceptable taste even after 43 hr. of incubation. As the fermentation progressed, the pH of wheat fell from 6.8 to 5.7 and then gradually rose to 6.7, presumably because of protein breakdown. Soluble nitrogen and reducing substances increased steadily whereas total nitrogen remained fairly constant. Proteolytic enzyme having optimal pH 5.5 was responsible for the breakdown of protein. Of the vitamins analyzed, niacin and riboflavin of wheat tempeh greatly exceeded that of wheat; thiamine appeared to be less. Thus, this new fermented wheat product may provide vitamins, as well as calories and proteins, at low cost.