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Influence of Na 2 CO 3 on the quality of dough with rice wine sourdough and steamed bread
Author(s) -
Sun Xiangxiang,
Liu Changhong,
Wang Yuanhui
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14479
Subject(s) - steamed bread , food science , gluten , chemistry , glutenin , wine , bread making , wheat flour , wheat bread , rice flour , raw material , biochemistry , protein subunit , gene , organic chemistry
Summary The potential use of Na 2 CO 3 in the dough with rice wine sourdough and steamed bread was studied in the processing steamed bread, by looking at the effects of Na 2 CO 3 addition on the dough and steamed bread quality. The relationship between Na 2 CO 3 concentration and pH was linear. Increasing the added Na 2 CO 3 levels from 0.10% to 0.30% resulted initially in a lower content of free sulfhydryl groups (SH), but this eventually increased. Na 2 CO 3 addition resulted in increased glutenin macropolymer (GMP) content in the dough and reduced the softness of the dough. Dough with 0.20% Na 2 CO 3 had significantly lower Jmax and a values compared to the other Na 2 CO 3 concentrations tested, indicating this concentration to be ideal for reduced dough softness and appropriate interaction between molecules in dough structure. The addition of 0.20% and 0.25% Na 2 CO 3 was also beneficial to the extension of gluten and the formation of a proper and uniform gluten network, making the dough more fine and smooth. Additionally, significant correlations were found between the creep–recovery of dough and the specific volume and hardness of steamed bread. Finally, the addition of 0.20% Na 2 CO 3 in dough resulted in improved specific volume, whiteness and the sensory score of rice wine sourdough steamed bread.