Spontaneous sourdough processing of Chinese Northern-style steamed breads and their volatile compounds |
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Authors: | Yangsoo Kim Weining Huang Huiyan Zhu Patricia Rayas-Duarte |
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Affiliation: | 1. The State Key Laboratory of Food Science and Technology, International Exchange and Cooperation Program, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214036, China;2. Robert M. Kerr Food & Agricultural Products Research Center, Oklahoma State University, Stillwater, OK 74078, USA |
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Abstract: | The effect of amount of flour in the pre-fermented form (10%, 20%, and 30% flour in the pre-fermented form), fermentation time (12, 24, and 36 h), and amount of yeast (0.5%, 1.0%, and 1.5%) on acidity, specific volume, and crumb texture of Chinese Northern-style sourdough steamed breads were studied. Volatile compounds of the sourdough and non-sourdough steamed breads were also determined. The preferments were produced from spontaneous fermentation using all purpose (APF) and whole wheat flours (WWF). Specific volume was the highest at 20% preferment for APF sourdough steamed bread (ASSB) and 30% preferment for WWF sourdough steamed bread (WSSB). The softest texture was obtained with 20% preferment while at 30% preferment there was excessive gluten weakening due to high acidification. A total of 89 volatile compounds were identified in steamed breads with ethanol and 3-methyl-1-butanol being the most abundant compounds. |
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Keywords: | Chinese steamed bread Sourdough Specific volume Crumb texture firmness Volatile compounds |
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