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

Yan, Biao; Yang, Huayu; Wu, Yejun; Lian, Huizhang; Zhang, Hao; Chen, Wei; Fan, Daming

doi:10.3390/molecules25030726

Cited by 13 publications

(12 citation statements)

References 40 publications

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“…32 Stepwise canonical discriminant analysis was used to discriminate the geographical origins of steamed breads fermented with different traditional starters according to their aroma compounds. 28,29 Sensory evaluation of steamed bread The cooled steamed breads were placed on separate white porcelain plates, coded with three randomized letters, before presenting to 20 trained sensory panelists (10 male and 10 female, aged [20][21][22][23][24][25][26][27][28][29][30][31][32][33][34][35] in individual sensory rooms at 25 ± 1 °C with natural daylight. They were evaluated according to the criteria in Supporting Information Table S1.…”

Section: Quality Analysis Of Steamed Breadmentioning

confidence: 99%

“…[20][21][22] Potato steamed bread fermented with traditional starter from Inner Mongolia showed lower specific volume than that from Shandong Province; however, it had a higher height/diameter ratio, with variation in sensory qualities, depending on the origin of the starters. 6,20 Much research has studied the quality of steamed bread and its influencing factors, such as starters and chemical components, 8,10,19,[21][22][23][24] but correlation among microbiota, aroma compounds and qualities of steamed bread is still lacking and should be clarified.…”

Section: Introductionmentioning

confidence: 99%

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Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

Wei

Chitrakar

et al. 2023

J Sci Food Agric

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BACKGROUND Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food. RESULTS The count of yeast, lactic acid bacteria and total microbial population significantly varied in different traditional starters; Saccharomyces and Lactobacillus were the predominant genera. Among the tested samples, fungi were found in ST from Shijiazhuang (SJ), Handan (HD) and Langfang (LF), while bacteria were found in ST from Tangshan (TS) and SJ at sub‐predominant levels. In terms of the bread quality, the highest specific volume and porosity were in XT‐CSB (Xingtai); the highest height/diameter ratio was in SJ‐CSB; and the highest sensory score was in TS‐CSB. A total of 26 aroma compounds (VIP > 1; variable importance for predictive components) were identified to discriminate CSB fermented with different starters, which were separated by stepwise canonical discriminant analysis using two functions. The correlation analysis among microbiota, aroma compounds and bread quality showed a higher contribution of bacteria than of fungi. CONCLUSION Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry.

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Section: Quality Analysis Of Steamed Breadmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

Wei

Chitrakar

et al. 2023

J Sci Food Agric

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“…The amount of free sulfhydryl groups reflects the changes in disulfide bonds, and there is a close relationship between disulfide bond amounts and gluten protein structures, which determines protein aggregation and maintains the stability of the protein matrix (Wang et al, 2014a). Yan et al (2020) found that during the fermentation and cooking process of steamed bread, heating led to formation of disulfide bonds, and heatinduced protein denaturation exposed buried SH, resulting in in-SH being more easily oxidized and exchanged between SH and S-S, thus forming S-S between protein molecules and contributing to the structure of steamed bread. The free SH contents increased with decreasing pH.…”

Section: Thiol and Disulfide Bond Contentmentioning

confidence: 99%

Effect of frozen storage temperature on the protein properties of steamed bread

Zhang

SHI²,

Zeng

et al. 2022

Food Sci. Technol

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In this paper, frozen steamed bread was used as the object to study the effect of frozen storage on the protein characteristics in a steamed bread system by measuring the changes in water holding capacity, oil holding capacity, emulsifying capacity, soluble protein content, surface hydrophobicity, secondary structure and molecular weights of gluten proteins in frozen steamed bread. The results showed that with an extension of frozen storage time, the disulfide bond (S-S) and total content of sulfydryl (-SH) decreased as a whole, and the molecular weights of steamed bread proteins were mainly distributed between 22 and 31 kDa, which were composed of a mixture of gliadin and low-molecular-weight glutenin subunits. With a decrease in frozen storage temperature, the soluble protein contents and protein water holding capacities of steamed bread first increased and then decreased, and the trend of the surface hydrophobicity was opposite. The frozen storage temperature had a significant effect on the protein properties of the steamed bread system. The changes in protein emulsification, oil holding capacity and soluble protein content were stable at -24 °C, which was suitable for long-term frozen storage.

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“…Compared with native flour, LOF-5, LOF-30, and HOF-5 showed increase in dough stability time [15], which might be due to the mild ozonation of glutenin. However, the decrease of pH might affect the fermentation process of the wheat dough and do harmful effect to the quality of steamed bread [30]. For HOF-30, the great decrease of pH reduced the stability of dough during mixing and might also affect the later fermentation process [15,19], thus leading to the great decrease of specific volume and increase of hardness in steamed bread.…”

Section: Specific Volume Texture and Inner Structure Of Steamedmentioning

confidence: 99%

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

Zhang

Wang

et al. 2022

Journal of Food Quality

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Wheat flours were treated with ozone gas at low- and high-intensity conditions (0.61 and 3.82 g/h) for different durations (short: 5 min; long: 30 min), and the ozone-treated flours were evaluated in quality properties, including pH, protein component, water molecular mobility of dough, pasting property, and steamed bread quality. At both conditions, ozone treatment decreased the pH of wheat flour. Long duration of high-intensity treatment aroused significant increase in insoluble polymeric protein (IPP) content of wheat flour, but other treatments did not significantly change the IPP content. Dough of ozone-treated flour had higher water molecular mobility than that of native flour. Short duration of low-intensity treatment did not significantly change most pasting viscosity parameters of wheat flour, but other treatments increased the peak viscosity, breakdown viscosity, and setback viscosity. Steamed bread of ozone-treated flour had lower specific volume and pore uniformity than that of native flour. Long duration of high-intensity treatment of flour increased the hardness and chewiness of the steamed bread product, but other treatment showed opposite effect. Among the four ozone treatments, long duration of high-intensity treatment aroused the greatest change in pH, IPP, water molecular mobility of dough, and the quality of steamed bread, while short duration of low-intensity treatment had the minimum effect. Long duration of low-intensity treatment was close to the short duration of high-intensity treatment in quality attributes of wheat flour and the total ozone yield. These results suggested that the quality of wheat flour gradually changed with the increase of total ozone yield, and overozonization would greatly deteriorate the quality of wheat flour.

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

Cited by 13 publications

References 40 publications

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

Effect of frozen storage temperature on the protein properties of steamed bread

Effect of Ozone Treatment Intensity on Pasting Property, Protein Composition, and Steamed Bread Quality of Ozone-Treated Wheat Flour

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