Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties

Zhijian Li; Yu Cao; Mengmeng Zhou

doi:10.1002/jsfa.13441

Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na₂CO₃) on whole wheat dough properties

J Sci Food Agric. 2024 Mar 6. doi: 10.1002/jsfa.13441. Online ahead of print.

Authors

Zhijian Li^{1

2

3}, Yu Cao^{1

2}, Mengmeng Zhou²

Affiliations

¹ National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China.
² College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
³ Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, China.

PMID: 38445560
DOI: 10.1002/jsfa.13441

Abstract

Background: Whole wheat steamed bread has been recommended for its potential nutritional benefits to human health. Given the positive role of both organic acid and alkali in improving dough development and product quality, the present study investigated the effects of neutralization by addition of alkali (Na₂CO₃) after dough acidification with traditional Jiaozi starter on the properties of whole wheat dough.

Results: The population of yeast and lactic acid bacteria and the acidification level of the dough increased significantly after fermentation with Jiaozi. Incorporation of alkali greatly improved the leavening capacity of the remixed dough and the quality of steamed bread. Jiaozi fermentation and alkali addition changed the water distribution patterns (T₂) and affected the secondary structures of gluten protein, starch crystallinity and pasting properties. The storage modulus (G') of the dough increased significantly with the alkali addition, which could be attributed to the promoted cross-linking of the gluten structure and the altered hydration state of the macromolecules.

Conclusion: The results of the present study indicate that a combination of Jiaozi fermentation and alkali addition could improve the technological properties of whole wheat dough and the quality of steamed bread. The results will help us to further explore the potential application of moderate acidification and alkali addition in the production of leavened whole wheat products. © 2024 Society of Chemical Industry.

Keywords: Jiaozi; alkali addition; fermentation; steamed bread; whole wheat dough.

Grants and funding

Joint Fund of Science and Technology Research Project of Henan Province (232103810063), Open Project Program of National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology (NL2022009), Henan Province Key R&D Special Project (221111112000)