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

作     者：CHEN Di WANG Jinshui JIA Feng ZHANG Changfu 

作者机构：College of Biological Engineering Henan University of Technology 

出 版 物：《Grain & Oil Science and Technology》 (粮油科技（英文版）)

年 卷 期：2018年第1卷第2期

页      面：85-90页

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：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) 

主　　题：Sourdough Chinese steamed bread Dough quality Shelf life Texture profile analysis 

摘      要：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 ***, inclusion of 30% sourdough produced the best protective effect on product staling.