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In this study, a mixed strain (MS) starter culture was prepared by fed batch fermentation method and its effect on wheat dough and steamed bread quality was investigated. The MS had higher leavening ability and more viable yeast counts than traditional mixed strain (TMS) starter culture made by static fermentation method. A slight decrease was observed in the extensibility of dough fermented by yeast, TMS and MS as resting time increased. The extensibility leavened by MS was higher than that by yeast but similar to TMS during the overall fermenting process. No significant differences could be observed between the resistance to extension of dough fermented by MS and yeast at all three tested times. The specific volume of the steamed bread prepared by MS was higher than that made by TMS, and MS significantly increased the sensory score of steamed bread when compared with yeast. PRACTICAL APPLICATIONSMixed strain (MS) starter culture was prepared by rice wine fed batch fermentation method and had higher leavening ability than TMS starter culture. Application of MS in steamed bread making could improve dough and steamed bread properties on specific volume and sensory quality. The research provided useful information for production of steamed bread. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies

This study investigated the effect of Lactobacillus plantarum DM616 on dough fermentation for making Chinese steamed bread. Dough fermentation was carried out via inoculation with Saccharomyces cerevisiae as monoculture, or in combination with L. plantarum DM616 as co-culture. The presence of L. plantarum DM616 caused faster depletion of reducing sugars and had little effect on the maximum specific growth rate (μmax) and final cfu/g sourdough of S. cerevisiae. In co-culture, the pH of the dough varied from 3.2 to 3.5 and the total titratable acids developed to 9.2 after 24 h of fermentation. L. plantarum DM616 did not significantly suppressed the leavening capacity of the S. cerevisiae. Scanning electron microscopy results showed that the microstructure of the co-culture fermented dough presented a more continuous gluten network structure, as compared with the monoculture sample. A positive effect of L. plantarum DM616 on the hardness and whiteness of steamed bread was observed after 16 h of fermentation. PRACTICAL APPLICATIONSLactobacillus plantarum DM616 isolated from traditional leavening agents can be used for dough fermentation for making Chinese steamed bread. Application of DM616 could improve the hardness and whiteness properties of steamed bread. The research provided useful information for the suitability of co-culture in sourdough fermentation for production of steamed bread.