您好，欢迎访问河北省农林科学院 机构知识库！
河北省农林科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Effects of cereal flour types and sourdough on dough physicochemical properties and steamed bread quality

文献类型： 外文期刊

作者： Liu, Junli 1 ; Zhao, Wei 1 ; Zhang, Aixia 1 ; Zhang, Xiaodi 1 ; Li, Pengliang 1 ; Liu, Jingke 1 ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Biotechnol & Food Sci, 598 Heping West Rd, Shijiazhuang 050031, Hebei, Peoples R China

关键词： coarse cereal; flavor analysis; sourdough; steamed bread; texture properties

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.2； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2024 年

页码：

收录情况： SCI

摘要： Coarse cereals have been promoted for their health benefits, and sourdough is used to improve their steamed bread sensory acceptance. However, grains vary in dough physiochemical properties and steamed bread-making performance. This study investigated the effects of yeast and sourdough fermentation on the biochemical, textural, and flavor properties of dough and steamed bread of eight grain types. Results indicated that sourdough dough had a lower pH and higher total titrable acidity compared with yeast group. The texture of sourdough-steamed bread was significantly improved with reduced hardness and enhanced springiness. Microstructure revealed that sourdough resulted in starch surface corrosion and less amylopectin recrystallization. Aldehydes, alcohols, and esters are more dominant in sourdough group than yeast group. Foxtail millet and sorghum steamed breads exhibited the highest performances in texture, flavor, and sensory evaluation. This could provide a theoretical basis for producing coarse cereal products with desirable quality.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：河北省农林科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台