A novel steamed bread making process using salt‐stressed baker’s yeast

Yeh, Lien Te; Wu, Mei‐Li; Charles, Albert Linton; Huang, Tzu‐Chi

doi:10.1111/j.1365-2621.2009.02096.x

Cited by 14 publications

(3 citation statements)

References 21 publications

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“…; Te Yeh et al . ). Steamed bread was sliced transversely using a slice regulator and steamed bread knife to obtain uniform slices of 15 mm thick.…”

Section: Methodsmentioning

confidence: 97%

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Effect of L actobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

Deng

et al. 2014

Journal of Food Processing and Preservation

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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.

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“…; Te Yeh et al . ). Steamed bread was sliced transversely using a slice regulator and steamed bread knife to obtain uniform slices of 15 mm thick.…”

Section: Methodsmentioning

confidence: 97%

“…Steamed bread specific volume was measured using the rape seed displacement method (Te Yeh et al . ; Sim et al . ).…”

Section: Methodsmentioning

confidence: 99%

Effect of L actobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

Deng

et al. 2014

Journal of Food Processing and Preservation

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“…The steamed bread was also made by one-stage fermentation method (a straight dough process) (Yeh et al, 2009). The dough after mixing according to Section 2.3 was sheeted 10 times on the surface pressure machine (YT-350, Yinying Instrument Technology Co. Ltd.) and split into 100 g portions.…”

Section: Steamed Bread Productionmentioning

confidence: 99%

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure

Wang

et al. 2018

Food Science & Nutrition

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Steamed bread is a popular staple food in China. Jiaozi shows many advantages as a starter for dough fermentation and is frequently used for steamed bread production. The knowledge about the dough fermentation process using Jiaozi is helpful for production management and quality improvement of the final product. In this study, the applicability of Jiaozi for steamed bread production was investigated. Some important factors involved in dough fermentation were carefully examined and analyzed, including the evolution and diversity of major bacteria and fungi, acidity change, reducing sugar utilization, CO 2 production and retention, and different full dough fermentation periods. Combined with the quality evaluation of the final product, the results displayed that traditional Jiaozi was suitable as starter for steamed bread production using a two‐stage procedure with a wide range of full fermentation time and also provided more insights into steamed bread production by Jiaozi.

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Current awareness on yeast

2010

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Reviews; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (4 weeks journals ‐ search completed 27th. Jan. 2010)

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A novel steamed bread making process using salt‐stressed baker’s yeast

Cited by 14 publications

References 21 publications

Effect of L actobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

Effect of L actobacillus Plantarum DM616 on Dough Fermentation and Chinese Steamed Bread Quality

Fitness of Jiaozi starter for steamed bread production using a two‐stage procedure

Current awareness on yeast

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