Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

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

doi:10.1111/jtxs.12064

Cited by 29 publications

(18 citation statements)

References 26 publications

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“…Different water fluidities or states exist in the steamed bread dough system. As reported by Li, Li, Deng, and Liu (), most of the water in steamed bread dough during fermentation is not tightly bound to water, and some of the water is combined with macromolecules such as proteins and starches via hydrogen bonds.…”

Section: Resultsmentioning

confidence: 87%

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Yue

Liu

et al. 2019

J Food Process Preserv

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During the production of steamed bread, fermentation is a critical step to obtain a final product with the desired characteristics. The quality of the final steamed bread is significantly affected by the properties of the dough. This study investigated the effects of fermentation on the rheological properties, state of water, microstructure of the dough, and the quality of steamed bread. After fermentation, the steamed bread dough exhibited higher stickiness, and was more easily to break during uniaxial extension. Biaxial extension tests revealed a significant decrease in biaxial extensional viscosity from 110,118 (0 min) to 11,544 Pa·S (80 min) at the strain rate of 0.04/S. The properties of the dough matrix were closely related to the fermentation time and the quality of the steamed bread is significant affected by the fermentation time. The results is valuable to provide theoretical basis for steamed bread making under precise control. Practical applications Fermentation is a key step in the production of steamed bread. This study (a) investigated the rheological properties of Chinese steamed bread dough during fermentation, including dough stickiness, uniaxial extensibility, and biaxial extension; (b) evaluated the effects of fermentation on the microstructure of fermented dough and steamed bread quality; and (c) investigated the relationship between the fermentation process and the quality of steamed bread. The information provided in this work will serve as the basis for further study on physical properties of fermented dough. The results is very valuable to provide theoretical basis for determining quality during the industrial production of steamed bread. This potentially leads to improved quality of steamed bread under precise control.

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Section: Resultsmentioning

confidence: 87%

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Yue

Liu

et al. 2019

J Food Process Preserv

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“…When fermented by Saccharomyces cerevisiae and Lactobacillus johnsonii , the specific volume of whole wheat steamed bread was the largest, reaching 1.81 cm 3 /g. Saccharomyces cerevisiae produced gas during the fermentation process, which increased the volume of the steamed bread, and the presence of Lactobacillus can promote Saccharomyces cerevisiae metabolism, resulting in a higher production, which can improve dough leavening [ 24 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

“…When compared with the whole wheat steamed bread fermented by commercial dry yeast, whole wheat steamed bread fermented by Saccharomyces cerevisiae and Lactobacillus johnsonii had a higher springiness and lower hardness ( Table 4 ). Adding different LAB had different impacts on the texture of whole wheat steamed bread, which illustrates that LAB and Saccharomyces cerevisiae may play a synergistic role together [ 9 , 24 , 28 ].…”

Section: Resultsmentioning

confidence: 99%

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Shen

Shi

Dong³

et al. 2022

Molecules

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In this study, yeast, lactic acid bacteria, and acetic acid bacteria were isolated from traditional Chinese sourdough to enhance the organoleptic quality of whole wheat steamed bread. The Saccharomyces cerevisiae, Lactobacillus johnsonii, and Acetobacter pasteurianum showed superior fermentability and acid production capacity when compared with other strains from sourdough, which were mixed to produce the compound starter. It was found that the volume of whole wheat steamed bread leavened with compound starter increased by 12.8% when compared with that of the whole wheat steamed bread made by commercial dry yeast (DY-WB). A total of 38 volatile flavors were detected in the whole wheat steamed bread fermented by the compound starter (CS-WB), and the type of volatile flavors increased by 14 species when compared to the bread fermented by the dry yeast. In addition, some unique volatile flavor substances were detected in CS-WB, such as acetoin, 3-hydroxy-butanal, butyraldehyde, cuparene, etc. Moreover, the hardness and the chewiness of CS-WB decreased by 31.1 and 33.7% when compared with DY-WB, respectively, while the springiness increased by 10.8%. Overall, the formulated compound starter showed a desirable improvement in the whole wheat steamed bread and could be exploited as a new ingredient for steamed bread.

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“…The advances in traditional biotechnology of recent years fostered the improvement of steamed bread quality. However, most of these efforts focused on the technological role of traditional and novel starters in dough fermentation (Li et al ., ; Wu et al , ) and only a few applications of Na 2 CO 3 in Chinese steamed bread have been reported thus far. The influence of Na 2 CO 3 on the quality of dough and steamed bread has not been fully elucidated (Guo et al , ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Na₂CO₃ on the quality of dough with rice wine sourdough and steamed bread

Sun

Liu

Wang

2020

Int J of Food Sci Tech

Self Cite

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The potential use of Na 2 CO 3 in the dough with rice wine sourdough and steamed bread was studied in the processing steamed bread, by looking at the effects of Na 2 CO 3 addition on the dough and steamed bread quality. The relationship between Na 2 CO 3 concentration and pH was linear. Increasing the added Na 2 CO 3 levels from 0.10% to 0.30% resulted initially in a lower content of free sulfhydryl groups (SH), but this eventually increased. Na 2 CO 3 addition resulted in increased glutenin macropolymer (GMP) content in the dough and reduced the softness of the dough. Dough with 0.20% Na 2 CO 3 had significantly lower Jmax and a values compared to the other Na 2 CO 3 concentrations tested, indicating this concentration to be ideal for reduced dough softness and appropriate interaction between molecules in dough structure. The addition of 0.20% and 0.25% Na 2 CO 3 was also beneficial to the extension of gluten and the formation of a proper and uniform gluten network, making the dough more fine and smooth. Additionally, significant correlations were found between the creep-recovery of dough and the specific volume and hardness of steamed bread. Finally, the addition of 0.20% Na 2 CO 3 in dough resulted in improved specific volume, whiteness and the sensory score of rice wine sourdough steamed bread.Influences of alkali on the quality of dough X. Sun et al.

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Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

Cited by 29 publications

References 26 publications

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Influence of Na₂CO₃ on the quality of dough with rice wine sourdough and steamed bread

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Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread

Cited by 29 publications

References 26 publications

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Effects of fermentation on the rheological characteristics of dough and the quality of steamed bread

Screening of Sourdough Starter Strains and Improvements in the Quality of Whole Wheat Steamed Bread

Influence of Na2CO3 on the quality of dough with rice wine sourdough and steamed bread

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Product

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Influence of Na₂CO₃ on the quality of dough with rice wine sourdough and steamed bread