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Background and ObjectiveSourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7‐day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber‐enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.FindingsThe pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber‐enriched flour, demonstrating greater efficacy in this study. In the sourdough, G″ exceeded G′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, G′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher G′ and G″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.ConclusionThe best bread was achieved with 20% water and 30% refined flour for refreshment.Significance and NoveltyThis study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread‐making.
Background and ObjectiveSourdough involves spontaneous fermentation by wild yeast and lactic acid bacteria. This study investigates the effects of varying water and flour proportions on sourdough and formulated dough viscoelasticity and bread textural properties after a 7‐day refreshment period. Daily, 20% or 30% water and 30% or 40% flour were added using refined or 20% fiber‐enriched flour. The pH and titratable acidity of the sourdough were measured, while dynamic frequency sweep tests were conducted to assess the viscoelastic properties of both sourdough and formulated dough. Additionally, the textural parameters of bread were evaluated.FindingsThe pH of the sourdough was lower when refined flour was used, but total titratable acidity analyses indicated higher acidity with 20% fiber‐enriched flour, demonstrating greater efficacy in this study. In the sourdough, G″ exceeded G′, indicating a more pronounced viscous behavior. Conversely, in the formulated dough, G′ was higher, suggesting greater elasticity. The treatment involving 20% water and 40% refined flour resulted in higher G′ and G″ values in both the sourdough and formulated dough. Meanwhile, the combination of 20% water and 30% refined flour produced bread with the highest specific volume and springiness, along with the lowest firmness, chewiness, and gumminess.ConclusionThe best bread was achieved with 20% water and 30% refined flour for refreshment.Significance and NoveltyThis study provides insights for optimizing sourdough formulations, benefiting artisanal and industrial bread‐making.
This study prepared resistant starch (RS) from waxy corn starch and normal corn starch and analyzed the effects of its molecular and microstructural characteristics on RS content. The RS content of waxy corn resistant starch (RS-WCS) was highest at 57.8%, whereas that of normal corn resistant starch (RS-NCS) was 41.46%. The short-chain amylose contents of RS-WCS and RS-NCS were 47.08% and 37.24%, respectively, proportional to their RS content. Additionally, RS content positively correlated with crystallinity, short-range order degree, and degree of polymerization (DP), exceeding 25. Electron microscopic images, before and after enzymolysis, revealed that RS-WCS was hydrolyzed from the surface to the center by pancreatic α-amylase, while RS-NCS underwent simultaneous hydrolysis at the surface and center. These results indicate that the higher RS content in RS-WCS, compared to RS-NCS, is attributable to the synergistic effects of molecular structure and microstructure.
Hardness constitutes one of the primary performance indices of bread. However, there is scarce literature regarding the study of the mechanisms of increased hardness in different breads. In this paper, the hardness and retrogradation rates of five popular brands of bread (DaliGarden, Mankattan, MianLunSi, TOLY, and ZhengMao) in China during storage at room temperature were determined, and the mechanism of increased hardness was revealed by the results in terms of Fourier transform infrared spectroscopy (FTIR), disulfide bonds, 13C solid-state nuclear magnetic resonance (NMR), X-ray diffraction, and differential scanning calorimetry (DSC). The results showed that the sequence for the degree of hardness increase among the five bread brands was DaliGarden > TOLY >Mankattan > MianLunSi > ZhengMao. The bread hardness was likely associated with the gliadin content; the more gliadin, the higher the hardness of the bread. All bread hardness values underwent a rapid increase during storage at room temperature. The hardness level of the bread preferred by Chinese individuals was approximately 105 g, and the hardness of the TOLY bread underwent relatively minor changes during storage at room temperature. The disulfide bond content of all breads apart from Mankattan decreased during storage at room temperature. The increase in the hardness of the bread was attributed to the ordered configuration of the amylopectin structures resulting from water evaporation. The results given in this paper offer a practical hardness index to control the quality of bread. This study is expected to contribute to better quality control and optimization in bread production, enhancing consumers’ satisfaction and extending products’ shelf lives.
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