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.
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