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EFFECTS OF THE AMOUNT OF CHINESE STEAMED BUN STARTER DOUGH (CSB‐SD) AND THE ACTIVATION TIME ON DOUGH AND BREAD PROPERTIES
Author(s) -
KEERATIPIBUL SUWIMON,
LUANGSAKUL NAPHATRAPI,
OTSUKA SHINYA,
SAKAI SHIGERU,
HATANO YASUSHI,
TANASUPAWAT SOMBOON
Publication year - 2013
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00640.x
Subject(s) - food science , steamed bread , starter , gluten , chemistry , preservative , shelf life , wheat flour , wheat bread , bread making
Chinese steamed bun starter dough (CSB‐SD) was activated (aCSB‐SD) to increase the microbial growth and number, especially yeasts, prior to substituting in wheat flour for making bread. The effects of the amount of CSB‐SD and activation time during preparation of the aCSB‐SD on dough and bread properties were studied. The aCSB‐SD was prepared by using two different amounts (100 and 200 g) of CSB‐SD and three different activation times (12, 24, 36 h). Results indicated that the aCSB‐SD improved aged dough rheology and bread properties on volume, softness and shelf life when compared to control (without substituted aCSB‐SD). However, too long activation time (36 h) combined with higher amount of CSB‐SD (200 g) led to a weakened gluten structure, and subsequently contributed to poor bread properties. Both processing parameters (the amount of CSB‐SD and the activation time) should be compromised and carefully selected to achieve the desirable quality of bread. PRACTICAL APPLICATION Chinese steamed bun starter dough (CSB‐SD) is similar to western sourdough. Application of CSB‐SD in bread making could improve dough and bread properties on bread volume, texture and shelf life. This could be recognized as natural products, which respond to present consumer trend of no additives and preservatives used in products. In order to achieve the desirable bread quality, the activation of the CSB‐SD prior to use for substitution in wheat flour to make bread was necessary and processing parameters should be compromised and carefully selected.