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Grain & Oil Science and Technology, Volume 1 , Issue 2 : 85-90(2018) https://doi.org/10.3724/SP.J.1447.GOST.2018.18019

Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

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  • ReceivedNov 7, 2017
  • AcceptedMar 23, 2018

Abstract

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.


Funded by

Supported by National Natural Science Foundation of China(31571780)

Key Research Project in Higher Education of Henan(18A550002)

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)


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  • Fig. 1

    Growth curve of lactic acid bacteria during the dough fermentation

  • Fig. 2

    Growth curve of yeast during the dough fermentation

  • Fig. 3

    Variations of doughs with different sourdough concentrations in pH and TTA over 12 h fermentation

  • Fig. 4

    Moisture content of steamed bread crumb during storage at various levels of sourdough

  • Table 1   Effect of sourdough addition on dough quality

    Sample

    WA (%)

    DT (min)

    S (min)

    FQN (mm)

    CK

    61.9a

    4.5a

    4.2a

    72a

    SCM-1

    60.3b

    3.2b

    3.6b

    68b

    SCM-2

    58.5b

    2.9b

    3.2b

    65b

    SCM-3

    57.1bc

    2.5b

    2.9bc

    64b

    SCM-4

    56.8bc

    1.9b

    2.2b

    61b

  • Table 2   Effect of sourdough at various levels on the quality of steamed bread

    Sample

    Score

    Specficvolume (mL/g)

    Crumb firmness(gf)

    Spread ratio

    (W/H)

    CK

    76a

    2.02a

    1523.6a

    1.52a

    SCM-1

    81a

    2.12a

    1487.9b

    1.47a

    SCM-2

    86b

    2.34b

    1402.3b

    1.42b

    SCM-3

    95b

    2.56b

    1316.2b

    1.38b

    SCM-4

    89b

    2.32b

    1340.7b

    1.44ab

  • Table 3   Change in steamed bread texture during its storage for 3 days

    Sample

    Hardness (g)

    Chewiness

    Cohesiveness

    Springiness

    Resilience

    CK

    0

    232.5a

    198.6a

    0.721a

    0.923a

    0.512a

    1

    276.9A

    267.2A

    0.719a

    0.921a

    0.501A

    2

    356.4g

    456.1g

    0.687b

    0.892b

    0.428g

    3

    392.1G

    598.6G

    0.643b

    0.875b

    0.341G

    SCM-1

    0

    225.9b

    187.2b

    0.729a

    0.928a

    0.523b

    1

    256.2B

    231.9B

    0.723a

    0.925a

    0.512B

    2

    321.4h

    298.6h

    0.71b

    0.918h

    0.4687h

    3

    356.8H

    398.7H

    0.698b

    0.903H

    0.387H

    SCM-2

    0

    206.6c

    176.5c

    0.734a

    0.931ac

    0.535c

    1

    235.9C

    198.2C

    0.73a

    0.927ac

    0.538Cc

    2

    276.5i

    267.8i

    0.725a

    0.92ih

    0.512i

    3

    298.1I

    351.4I

    0.706b

    0.915i

    0.467I

    SCM-3

    0

    178.4d

    165.5d

    0.741a

    0.936a

    0.558d

    1

    198.5D

    187.3D

    0.737a

    0.934a

    0.549d

    2

    213.9j

    234.1j

    0.729a

    0.931a

    0.541jd

    3

    246.7J

    308.2J

    0.726a

    0.925i

    0.503J

    SCM-4

    0

    170.7e

    173.9e

    0.735a

    0.929a

    0.541ce

    1

    198.2E

    198.6C

    0.73a

    0.924a

    0.512B

    2

    234.6k

    257.8k

    0.723a

    0.918ih

    0.498k

     

    3

    256.9K

    342.5I

    0.714b

    0.91i

    0.452K

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