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Application of the Chinese Steamed Bun Starter Dough (CSB‐SD) in Breadmaking
Author(s) -
Keeratipibul Suwimon,
Luangsakul Naphatrapi,
Otsuka Shinya,
Sakai Shigeru,
Hatano Yasushi,
Tanasupawat Somboon
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01845.x
Subject(s) - farinograph , food science , gluten , starter , softening , chemistry , wheat flour , mold , yeast , bread making , scanning electron microscope , materials science , composite material , biochemistry
The application of Chinese steamed bun starter dough (CSB‐SD) in breadmaking was investigated. The activation of CSB‐SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB‐SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB‐SD (aCSB‐SD) at 10%, 30%, and 50% (w/w) to make bread. Dough and bread properties were studied comparing to the control (without aCSB‐SD). From the farinograph results, a high aCSB‐SD substitution level resulted in a less stability in dough with a higher degree of softening. Extensigraph results suggested that after aging, all the substituted dough yielded a greater resistance to extension with lower extensibility values than the control. Substitutions with 30% and 50% (w/w) aCSB‐SD significantly increased the total CO 2 gas generation. Scanning electron microscopy SEM images of the 30% and 50% (w/w) substituted dough showed a well‐developed gluten matrix. The 50% (w/w) substituted breads obtained a greater risen volume, finer crumb grain, and retained more softness after 5‐d storage than the control. In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads.