Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Z, Li; Deng, Cui; Li, Haifeng; Liu, Changhong; Bian, Ke

doi:10.1016/j.foodchem.2015.02.009

Cited by 65 publications

(41 citation statements)

References 19 publications

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“…The color of PSB was determined by a chroma meter (Model CR-400, Konica Minolta Co., Ltd., Tokyo, Japan). Data were reported in lightness (L*), red-green (a*) and yellow-blue (b*) (Li Z et al 2015). Sensory analysis of steamed bread was performed based on a 7-point hedonic scale ranging from 1=dislike extremely to 7=like extremely (Sulaeman et al 2003).…”

Section: Psb Evaluationmentioning

confidence: 99%

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Liang

et al. 2019

Journal of Integrative Agriculture

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Chemical composition (moisture, protein, starch, ash, fiber, fat), vitamins (vitamin C, vitamin B 1 , vitamin B 2), total polyphenol content, antioxidant capacity, minerals, and amino acid of 14 potato cultivars in China were evaluated. The results indicated that all parameters varied significantly among different potato cultivars. The total starch, crude protein and fat content ranged between 57.42-67.83% dry weight (DW), 10.88-14.10% DW and 0.10-0.73% DW, respectively. Moreover, the consumption of potato increased remarkably the dietary intake of vitamins, K, Mn and Cu. In addition, the chemical score of amino acid varied considerably between different cultivars, which ranged from 54 (Neida3 and Neida41) to 71 (Neida34). Grey relational analysis (GRA) indicated that Neida26 exhibited the most comprehensive nutritional values among potato cultivars, followed by Neida42. Different potato flours had a significant effect on the quality parameters of potato steamed bread (PSB), Neida26 and Neida34 were more suitable for making PSB.

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Section: Psb Evaluationmentioning

confidence: 99%

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Liang

et al. 2019

Journal of Integrative Agriculture

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“…The steamed bread was made in three steps according to Li et al (Li, Deng, Li, Liu, & Bian, 2015). First, full fermentation dough was prepared with 500 g wheat flour, 225 g water and 4 g yeast and mixed for 15 min.…”

Section: Steamed Bread Making Processmentioning

confidence: 99%

Effects of ozone treatment on medium hard wheat (Triticum aestivumL.) flour quality and performance in steamed bread making

Liu

Huang

et al. 2016

CyTA - Journal of Food

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“…The quality of Mantou includes specific volume, texture profile, color, sensory evaluation, flavor, and so on (Li, Deng, Li, Liu, & Bian, ; Liu et al, ; Zhang et al, ), which are affected by many factors, namely wheat flour quality, types of ingredients, and starters. Recently, research into the quality of Mantou has evaluated the use of bran components on the physicochemical and nutritional aspects of Chinese steamed bread (Li et al, ; Liu, Brennan, Serventi, & Brennan, 2017a, 2017b).…”

Section: Introductionmentioning

confidence: 99%

Analysis of volatile aroma components from Mantou fermented by different starters

Huang

Zheng

et al. 2018

J Food Process Preserv

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This work determines the aroma components in the Mantou fermented by different starters, which were extracted by solid‐phase microextraction and then detected by gas chromatography/mass spectrometry (GC–MS). These volatile components were also measured by electroinc nose. The GC–MS results indicated that 21, 48, 39, 38, 47, and 42 kinds of volatile compounds were detected from Mantou made by Angel low‐sugar high‐activity dry yeast (DY1), Angel high‐sugar‐intolerance high‐activity dry yeast (DY2), high‐activity fresh yeast Angel (FY), baking powder (BP), sourdough starter (SS), and mixed starter (MIX). Esters and heterocyclic benzene were the major substances which contributed to the flavor of Mantou. Ethanol and octadecyl vinyl ether, were found only in DY1 and DY2, respectively. Linoleic acid was detected only in the SS and MIX samples, whereas anethole was found only in SS and MIX samples. Ethyl palmitate was observed from Mantou processed with three starters of DY2, SS, and MIX. Mantou made with baking powder and other types of starters can be distinguished in terms of their obviously different aroma components by principal component analysis method. Practical applications In this work, the flavor compounds and principal component analysis in Mantou made by five different types of starters were compared with that of sourdough starter. The results showed that Mantou made by different starters yield very different flavor characteristics. This work would lay a theoretical foundation for the production of novel starters in the future.

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Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Cited by 65 publications

References 19 publications

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Nutritional evaluation of different cultivars of potatoes (Solanum tuberosum L.) from China by grey relational analysis (GRA) and its application in potato steamed bread making

Effects of ozone treatment on medium hard wheat (Triticum aestivumL.) flour quality and performance in steamed bread making

Analysis of volatile aroma components from Mantou fermented by different starters

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