Comparative study of different fermentation and cooking methods on dough rheology and the quality of Chinese steamed/baked bread

Abstract

The effects of different fermentation (yeast and sourdough) and cooking (steam and baking) methods on the physicochemical, rheological, and morphological properties of dough, and nutritional property of Chinese steamed/baked bread were investigated. Compared with the yeast‐fermented dough, G′ and G″ were decreased by 18% and 7% for the sourdough‐fermented dough. Compared to the fermented dough, the content of the total amino acid in the corresponding steamed/baked bread was decreased. The content of the essential amino acids in Chinese baked bread was decreased by 29.1% and 7% with the yeast and sourdough fermentation, respectively. The protein digestibility of steamed bread fermented by sourdough (91.12%) is the highest among all the samples. Considering different cooking methods, the protein digestibility of sourdough‐fermented bread was 10% higher than that of yeast‐fermented bread. This research provides a theoretical basis for improving the quality of Chinese steamed or baked bread in industrialization. Practical applications Fermentation and cooking methods have an obvious influence on the quality of dough as well as Chinese bread. This study focused on Chinese bread processing and can provide valuable information for industrial production and consumers. In this study, it was found that sourdough fermentation (SF) can increase the digestibility of protein and SFB‐S shows the highest among all the samples. Compared with other products, steamed bread fermented by sourdough has higher nutritional value. This study helps consumers choose flour products with different fermentation and cooking methods and provides a theoretical basis for the industrialization process of Chinese steamed/baked bread.

Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach

“…It is generally believed that small molecules of amino acids are more easily digested and absorbed by the human body (Xu et al ., 2021). Rheological properties also confirmed that the gluten degradation in SF was more severe, producing more small molecular proteins, and that the enzyme was easier to act on the protein (Gao et al ., 2022). This result corresponds to the higher amino acid content of CWCSB prepared by SF.…”

“…Three heat treatment methods, steaming, HTHP, and extrusion, were performed on corn flour as described by Gao et al . (2022) with modifications. Steaming is prepared by putting corn flour into a conical bottle sealed in a steamer for 30 min.…”

“…The in vitro protein digestibility was carried out with reference to the method of Gao et al . (2022). N indicates the digestible protein content of steamed bread prepared using different heat treatments and fermentation methods.…”

“…However, few studies focused on the combination of fermentation and heat treatment of corn flour in the application of CWCSB. In our previous research, we observed that fermentation and cooking methods significantly influenced both the dough and steamed bread quality (Gao et al ., 2022). Thus, it can be speculated that the combination of physical modification and fermentation could be a new approach to potentially improving the compatibility of corn flour in CWCSB.…”

Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread

“…During the storage of breads, the RDS decreased while SDS and RS increased, respectively (Shumoy et al, 2018). Different processing methods will change the physical and chemical characteristics of food, thus affecting human health (Wang & Pang, 2019), the effects of different fermentation (yeast and sourdough) and cooking (steam and baking) methods affect the physicochemical, rheological, and morphological properties of dough, and nutritional property of Chinese steamed/baked bread were investigated (Gao et al, 2021), but studies on the quality of re-heating dough products during different refrigeration time are few reported. In China, steam heating and microwave heating are the most frequent re-heating methods.…”