Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Zhijian Li; Cui Deng; Haifeng Li; Changhong Liu; Ke Bian

doi:10.1016/j.foodchem.2015.02.009

Characteristics of remixed fermentation dough and its influence on the quality of steamed bread

Food Chem. 2015 Jul 15:179:257-62. doi: 10.1016/j.foodchem.2015.02.009. Epub 2015 Feb 9.

Authors

Zhijian Li¹, Cui Deng², Haifeng Li³, Changhong Liu², Ke Bian²

Affiliations

¹ College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China. Electronic address: zjli@haut.edu.cn.
² College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China.
³ College of Bioengineering, Henan University of Technology, Zhengzhou 450001, China.

PMID: 25722163
DOI: 10.1016/j.foodchem.2015.02.009

Abstract

In this study, the effects of the amount of remixed flour on the properties of remixed fermentation dough and the quality of Chinese steamed breads were investigated. The hardness, chewiness and whiteness of steamed bread increased when the amount of remixed flour was higher than 10 g/100 g, whereas the specific volume of steamed bread significantly decreased. SEM analysis demonstrated that the gas cells of the steamed bread remained as a discrete spherical or oval-like entity only at 10 g/100 g level of remixed flour. Time-domain NMR showed that water migrated from T22 population to T21 population with increasing the amount of remixed flour. The XRD results indicated that starch in the steamed bread with remixed flour was gelatinized. A significant decrease of both the rate and extent of starch hydrolysis of the steamed bread was observed when flour was remixed.

Keywords: Remixed fermentation dough; Starch hydrolysis; Steamed bread; Water migration.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Bread / analysis*
Fermentation
Flour / analysis*
Hydrolysis
Starch / chemistry*

Substances

Starch