Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

Abstract

To study the nutritional effects of sourdough on potato steamed bread, five different sourdough samples were adopted to produce potato steamed bread. Compared to baker's yeast, sourdough fermentation led to a lower pH at around 4.0 (fermented for 12 hr). The protein and dietary fiber content of sourdough potato steamed bread (SPSB) were 13.42%-13.89% and 4.92%-6.66%, respectively, which were significantly lower than baker's yeast fermented one (Control). The minerals of SPSB were significantly lower than Control except for Na and Fe. Total amino acids determination suggested an equal protein quality of both SPSB and Control. The total polyphenol content of SPSB varied from 1.72 to 2.28 mg CAE/g and their antioxidant activity was inferior to Control. SPSB had higher (1.17-fold) resistant starch content and lower in vitro glycemic index which made SPSB healthy food products. Grey relational analysis validated that some sourdoughs can somehow improve the nutritional quality of potato steamed bread. Practical applicationsPotato steamed bread is emerging staple food in China due to the initiation of the national potato staple food strategy. Because of the incorporation of potato flour, potato steamed bread had some difficulties in industrialization and marketization.Since sourdough had been proved to have positive effects on fermentation, we used Chinese traditional sourdough to ferment potato steamed bread for the first time in order to improve the quality of potato steamed bread. Our previous study had testified the positive effects of sourdough on the technological properties of potato steamed bread while the nutritional effects are not clear. The results of this study can give enough support to the beneficial effects of sourdough on potato steamed bread and provide references to the nutritional evaluation of potato steam bread.

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

“…The glutamic acid had the highest content in wheat flour and mix powder cookies, ranging from 10.91 to 10.98 g·kg −1 . This result was consistent with the findings of Zhao et al [ 20 ] that the glutamic acid content was the highest in wheat flour. For semi-essential and essential amino acids, most of them also increased with the addition of black soybean flour, indicating that the amino acid composition of black soybean protein is more balanced than that of wheat flour protein.…”

“…The amino acid composition of the cookie samples was measured by Amino Acids Automatic Analyzer (Hitachi Ltd. L-8900, Tokyo, Japan) following the method described by Zhao, Mu, and Sun [ 20 ] with few modifications. Briefly, 80 mg powdered cookie was mixed with 10 mL of 6 N HCl in a Pyrex test tube and subjected to nitrogen sweeping for 1 min.…”

The effects of encapsulated probiotic bacteria on the physicochemical properties, staling, and viability of probiotic bacteria in gluten‐free bread

“…Cereals are essential ingredients in the daily diet of humans consumed worldwide. Bread is a cereal product of the bakery industry with high consumer acceptance due to its nutritional value (a good source of carbohydrates, proteins, vitamins, and minerals) (Ezekiel et al., 2020; Zhao et al., 2019). Flat breads are a diverse range of breads that are all thin, ranging from a few millimeters to a few centimeters in thickness.…”

Lactic Acid Bacteria Screening of High-yield LAB-EPS and its Application in Steamed Buns

“…The effects of different cultures on the texture of steamed buns are shown in Table 9. The sensory score of steamed buns has a certain correlation with the texture of steamed buns, which is the same as that of Zhao Zheng [52]. Through the analysis of the texture of steamed buns, it can be concluded that the greater the hardness of steamed buns, the greater the chewiness and less elasticity of steamed buns [53].…”