Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Jinzhong Xi; Dan Xu; Fengfeng Wu; Zhengyu Jin; Xueming Xu

doi:10.1016/j.foodchem.2020.126786

Effect of Na₂CO₃ on quality and volatile compounds of steamed bread fermented with yeast or sourdough

Food Chem. 2020 Sep 15:324:126786. doi: 10.1016/j.foodchem.2020.126786. Epub 2020 Apr 11.

Authors

Jinzhong Xi¹, Dan Xu², Fengfeng Wu¹, Zhengyu Jin¹, Xueming Xu³

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada.
³ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: xmxu@jiangnan.edu.cn.

PMID: 32344353
DOI: 10.1016/j.foodchem.2020.126786

Abstract

The effects of Na₂CO₃ on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low Na₂CO₃ level endowed both CSB with softer crumb and little change of surface color. Besides, Na₂CO₃ addition improved the overall aroma profile by inhibiting the production of aroma-negative compounds (butanoic acid, 1-octen-3-ol, hexanal and heptanal). Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed an obvious increase in intensity of protein bands with low molecular weight, consistent with the result of size-exclusion high-performance liquid chromatography analysis and free sulfhydryl group (SH) content, indicating the hydrolysis of glutenin macropolymer (GMP) under alkaline condition in yeast-CSB. While in sourdough-CSB, GMP and SH content firstly decreased at low Na₂CO₃ level (0-0.2%) and then increased at high Na₂CO₃ level (0.3%-0.5%).

Keywords: Alkali; Chinese steamed bread; Na(2)CO(3); Protein; Quality; Sourdough; Volatile compounds.

MeSH terms

Aldehydes / analysis
Bread* / analysis
Carbonates*
Cooking
Electrophoresis, Polyacrylamide Gel
Fermentation
Fermented Foods
Food Quality
Glutens / analysis
Hydrolysis
Molecular Weight
Odorants / analysis*
Proteins / analysis
Proteins / metabolism
Saccharomyces cerevisiae
Steam
Volatile Organic Compounds / analysis*

Substances

Aldehydes
Carbonates
Proteins
Steam
Volatile Organic Compounds
sodium carbonate
Glutens
heptanal
n-hexanal
glutenin