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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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