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

Abstract

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.

Comparison of physicochemical properties, amino acids, mineral elements, total phenolic compounds, and antioxidant capacity of Cuban fruit and rice wines

“…In recent years, and mainly due to the creation of the National Coordinator of Wine Clubs of Cuba (NCWCC), Cuba has become one of the countries that produce wines from a greater range of raw materials reaching a great international interest. Although the number of publications about fruit wines and rice wines has increased in recent years (Chay et al., 2020; Kosseva et al., 2017; Płotka‐Wasylkaa et al., 2018; Qian et al., 2019; Seixas et al., 2020; De Souza et al., 2018; Sun et al., 2020; Velic et al., 2018; Wu, Xu, Long, Wang, et al., 2015; Wu, Xu, Long, Zhang, et al., 2015; Zhong et al., 2020), no investigation has been conducted to appraise health‐related major components of these Cuban wines. This study, therefore, evaluates the bioactive‐nutritional compounds (mineral elements, amino acids, and total polyphenols content), antioxidant activities (DPPH and ABTS), and the correlation between the selected factors and the samples of Cuban wines with the objective to highlight these unknown wines for production of healthier wine options.…”

Effects of simultaneous and sequential cofermentation of Wickerhamomyces anomalus and Saccharomyces cerevisiae on physicochemical and flavor properties of rice wine

“…Rice wine is one of the oldest low‐alcohol brewing wines and popular around the world due to its intense‐rich mellow taste and distinct aroma (Jiang, Mu, Wei, Mu, & Zhao, 2020; Liu et al., 2015; Park, Liu, Park, & Ni, 2016; Yang, Xia, Wang, Yu, & Ai, 2017). Presently, rice wine brewing in the world is based on koji as the natural starter in an open environment (Sun, Liu, & Wang, 2020). The use of koji for fermentation has a long production cycle, which is greatly affected by climate and temperature.…”

Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by Sourdough Acidification

“…However, in China, consumers are not used to eating steamed bread with a sour taste, which is significantly different from Western sourdough bread. During the preparation process, the appropriate dietary alkali (main ingredient Na 2 CO 3 ) is usually added to neutralize the excess acidic components in the dough [4], but the amount of addition is mainly based on the subjective experience of bakers, which is difficult to control. Less addition led to unacceptably sour taste, but excessive addition resulted in 2 of 15 products with a yellow appearance due to the combination of alkali and the isoflavone pigment in flour.…”