The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were...The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.展开更多
Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and C...Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.展开更多
In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of st...In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.展开更多
The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either ...The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case,the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making.The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.展开更多
基金Supported by National Natural Science Foundation of China(31571780)Key Research Project in Higher Education of Henan(18A550002)+2 种基金Zhengzhou Science and Technology Innovation Team Program(121PCXTD518)School Funds of Henan University of Technology(2017QNJH11)High-level Talent Foundation of Henan University of Technology(2017BS005)
文摘The effect of adding sourdough with lactic acid bacteria(Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese steamed bread were studied. The moisture content of crumb and texture characteristics of the Chinese steamed bread with sourdough during storage were analyzed. In this study, 10%,20%, 30%, and 40% of sourdough addition was investigated. The sourdough starter resulted in significant decrease in the water absorption, development time, stability, and farinograph quality number of the dough. The addition of sourdough improved the quality of Chinese steamed bread such as improving the sensory scores and specific volume, decreasing the crumb firmness, and a lower spread ratio was observed with an increase in the sourdough concentration up to 30%. Sourdough addition delayed a fast decrease in the moisture content of the Chinese steamed bread crumb during storage. The texture profile analysis of the bread crumb indicated that the addition of sourdough improved the quality and delayed the staling speed of Chinese steamed bread during storage.Moreover, inclusion of 30% sourdough produced the best protective effect on product staling.
基金Supported by National Natural Science Foundation of China(31501487)
文摘Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties of dough and Chinese steamed bread(CSB)quality were investigated. Different concentrations of high methoxyl apple pectin(HMAP), low methoxyl apple pectin(LMAP),and amidation apple pectin(ALMAP) were tested. Results from dynamic and empirical rheological tests indicated that all concentrations of pectins tested(0.2%, 0.6%, and 1%) negatively affected the gluten network. The low methoxyl pectins, LMAP and ALMAP, which had higher anionic densities, resulted in a pronounced weakening of the dough. Meanwhile, dough fermentation properties improved in the presence of appropriate pectins concentrations, and higher maximum dough height, stability of dough pore space, and gas retention were recorded. HMAP was the pectin most effective in influencing dough fermentation properties at all tested concentrations. Regarding CSB quality, textural properties, specific volume, moisture content, and water-holding capacity were analyzed. Generally, the textural properties of CSB were improved, including improved springiness and decreased hardness and chewiness, when 0.2%–0.6% HMAP or LMAP was used. The specific volume of CSB was increased by adding 0.2%–1% HMAP,0.6%–1% LMAP, or 0.2%–0.6% ALMAP. Moreover, CSB moisture loss was progressively reduced in the presence of different pectins at all tested concentrations during storage. In conclusion, pectins, especially HMAP, are good additives for improving the fermentation properties of dough and overall quality of CSB.
文摘In this study,the different physical and chemical properties of wheat were studied,and on this basis,and the quality of steamed bread made was evaluated.We analyzed the correlation between the evaluation indexes of steamed bread and the basic physical and chemical indexes of wheat,and investigated important factors that affect the evaluation indexes of steamed bread,including flour extraction rate,protein content,amylose content,protein,added amount of yeast,fermentation time and other aspects.According to the study results,it was shown that different factors had different effect on steamed bread quality,with both positive correlation and negative correlation.
基金supported by the Doctoral Scientific Research Start-up Foundation from Henan University of Technology (2019BS022)。
文摘The baking quality of sorghum-wheat bread is equally reliant on the quantity and the quality of protein existent in the composite flours. A lot of procedures have been proposed for expanding the use of sorghum either as a composite flour blended with wheat or potentially as a straight flour. In any case,the amount of flour that can be subbed is up to a specific degree of sorghum flour to deliver sensory attractive products. The manipulation of the chemical composition, textural properties of the sorghum kernel, and selection of a proper hybrid could proffer desirable value addition results in bread making.The quality of the flour and the adherence to acceptable flour size standards is the key to producing good quality bread. In this paper, the effects of adding sorghum flour on dough rheological properties and the quality of bread were discussed in detail.
