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Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread
Author(s) -
Li Zhijian,
Li Haifeng,
Deng Cui,
Liu Changhong
Publication year - 2014
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12064
Subject(s) - leavening agent , steamed bread , starter , food science , fermentation , yeast , chemistry , wheat flour , fermentation starter , bread making , strain (injury) , biology , bacteria , lactic acid , biochemistry , anatomy , genetics
In this study, a mixed strain ( MS ) starter culture was prepared by fed batch fermentation method and its effect on wheat dough and steamed bread quality was investigated. The MS had higher leavening ability and more viable yeast counts than traditional mixed strain ( TMS ) starter culture made by static fermentation method. A slight decrease was observed in the extensibility of dough fermented by yeast, TMS and MS as resting time increased. The extensibility leavened by MS was higher than that by yeast but similar to TMS during the overall fermenting process. No significant differences could be observed between the resistance to extension of dough fermented by MS and yeast at all three tested times. The specific volume of the steamed bread prepared by MS was higher than that made by TMS , and MS significantly increased the sensory score of steamed bread when compared with yeast. Practical Applications Mixed strain ( MS ) starter culture was prepared by rice wine fed batch fermentation method and had higher leavening ability than TMS starter culture. Application of MS in steamed bread making could improve dough and steamed bread properties on specific volume and sensory quality. The research provided useful information for production of steamed bread.