Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Wu, Chao; Liu, Ruoshi; Huang, Weining; Rayas‐Duarte, Patricia; Wang, Feng; Yao, Yuan

doi:10.1016/j.jcs.2012.03.007

Cited by 110 publications

(99 citation statements)

References 25 publications

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“…Briefly, 1 mL of sourdough starter was homogenized with 9 mL sterile physiological saline solution containing 0.85% NaCl (w/v), the homogenate was decimally diluted in the same solution, 1 mL of each dilution inoculated in MRS agar and incubated at 37°C for 28 h. pH and titratable acidity (TTA) were determined on sourdough starters, doughs and breads following the previously reported method [8]. Briefly, sample aliquots (10g) were homogenized with 90 mL of sterile distilled water.…”

Section: Total Bacterial Count Ph and Tta And Metabolite Formation mentioning

confidence: 99%

“…The positive effects are linked to metabolites produced by lactic acid bacteria (LAB) during sourdough fermentation, including organic acids, exopolysaccharides (EPS) and enzymes. There is consensus regarding the positive effects of sourdough addition for bread production, including improvement in bread volume, crumb structure, flavor and shelf-life [7,8].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Karrar¹

2016

AJHR

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Sourdoughs were produced from sorghum and nabag flour using Lactobacillus plantarum and L. brevis and added to a basic bread formulation (10% and 20% addition levels). Dough fermentation, quality and shelf life of wheat bread were examined. Acidification characteristics (pH and total titratable acidity), total bacteria count, fermentation end-products (malic acid, lactic acid, acetic acid, citric acid, succinic acid, fumaric acid and ethanol) and soluble carbohydrates (arabinose, galactose and glucose) contents were measured during both sorghum sourdough and nabag sourdough. Some differences between L. plantarum and L. brevis in acidification properties, fermentation end-products and soluble carbohydrates availability were observed both in sorghum sourdough and nabag sourdough. Addition of sorghum and nabag sourdough starters progressively decrease pH and increased TTA values compared to the control dough and bread. Addition of sorghum and nabag sourdough significantly decreased dough water absorption and increased maximum gas fermentation height, total gas volume, gas retention volume, thereby sorghum and nabag sourdough has positive effect to improve of the fermentation properties of dough. The results showed that dough prepared with 10% and 20% sorghum and nabag sourdough starters had a positive impact on bread quality properties, whereas nabag sourdough starters showed higher volume and moisture content and better textural properties during storage than samples of sorghum sourdough and control.

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Section: Total Bacterial Count Ph and Tta And Metabolite Formation mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Karrar¹

2016

AJHR

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“…Chinese steamed bread (CSB) is a traditional staple food in China that has become common in many Asian and Western countries (Wu et al, 2012). There are two types of CSB: one requires a starter dough for fermentation and the second type requires baker's yeast to leaven the bread (Luangsakul et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

Laohaprasit¹,

Sricharoenpong²

2018

Food Res.

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The objective of this study is to develop a formulation of Chinese steamed bread (CSB) with Jerusalem artichoke (Helianthus Tuberosus L.) tuber powder with the aim to increase the nutritional value of the food product. Three formulations of CSB were developed including the 0% control, 10% and 15% w/w Jerusalem artichoke tuber powder (JAP) substitution to the total amount of wheat flour. Physicochemical properties and sensory evaluation of the bread were carried out to evaluate the quality of each formulation. Specific volume was acceptable in all formulations, but the specific volume showed potential to decrease at a higher percentage of JAP. Moisture content and water activity were not significantly different (p<0.05), however, both had tendencies to decrease as the higher inulin of JAP formulations could disrupt the hydration of the wheat flour. The color of the JAP formulations was reddish brown, and which corresponded to the L* a* b* assessment, so it was acceptable for the sensory evaluation. For textural profile analysis, higher JAP substitution was correlated with increased in hardness, decreased resilience and cohesiveness, but improved in chewiness. The overall sensory evaluation indicates that 10% JAP was the most acceptable of all formulations including the control formulation. It can be concluded that substituting 10% JAP of the total wheat flour would be the most applicable and practical for further development.

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“…Bulgaricus, or Lactobacillus helveticus and Kluyveromyces marxianus) have been studied (Plessas et al, 2008). Wu et al (2012) studied the aromatic compounds derived from spontaneously fermented and LAB-fermented steamed breads using gas chromatography/mass spectroscopy (GC/MS) using only one flavor extraction technique, namely solid-phase microextraction (SPME). Nevertheless, there is a paucity of information concerning the aroma profile of the breads leavened by Chinese traditional sourdoughs.…”

Section: Introductionmentioning

confidence: 99%

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

Zhang

Sadiq

et al. 2016

J. Zhejiang Univ. Sci. B

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Aroma of Chinese steamed bread (CSB) is one of the important parameters that determines the overall quality attributes and consumer acceptance. However, the aroma profile of CSB still remains poorly understood, mainly because of relying on only a single method for aroma extraction in previous studies. Therefore, the objective of this study was to determine the volatile aroma compounds of five different samples of CSB using three different aroma extraction methods, namely solid-phase microextraction (SPME), simultaneous distillation-extraction (SDE), and purge and trap (P&T). All samples showed a unique aroma profile, which could be attributed to their unique microbial consortia. (E)-2-Nonenal and (E,E)-2,4-decadienal were the most prevalent aromatic compounds revealed by SDE, which have not been reported previously, while ethanol and acetic acid proved to be the most dominant compounds by both SPME and P&T. Our approach of combining three different aroma extraction methods provided better insights into the aroma profile of CSB, which had remained largely unknown in previous studies.

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Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Cited by 110 publications

References 25 publications

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

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Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads

Cited by 110 publications

References 25 publications

Impact of Sorghum and Nabag (&lt;i&gt;Ziziphusspina-Christi&lt;/i&gt;) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Impact of Sorghum and Nabag (&lt;i&gt;Ziziphusspina-Christi&lt;/i&gt;) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers

A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdough

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Product

Resources

About

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread

Impact of Sorghum and Nabag (<i>Ziziphusspina-Christi</i>) Pulp Fruit Lactic Acid Bacteria Sourdoughs on Fermentation Properties of Dough, Quality and Shelf Life of Wheat Bread