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Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na 2 CO 3 ) on whole wheat dough properties.

التفاصيل البيبلوغرافية
العنوان: Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na 2 CO 3 ) on whole wheat dough properties.
المؤلفون: Li Z; National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China.; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.; Henan Province Wheat-flour Staple Food Engineering Technology Research Centre, Henan University of Technology, Zhengzhou, China., Cao Y; National Engineering Research Center of Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China.; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China., Zhou M; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
المصدر: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 15; Vol. 104 (10), pp. 6149-6156. Date of Electronic Publication: 2024 Mar 22.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE
أسماء مطبوعة: Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.
مواضيع طبية MeSH: Triticum*/chemistry , Bread*/analysis , Fermentation* , Flour*/analysis , Glutens*/chemistry, Hydrogen-Ion Concentration ; Food Handling/methods ; Lactobacillales/metabolism ; Lactobacillales/chemistry ; Alkalies/chemistry ; Yeasts/chemistry ; Yeasts/metabolism ; Carbonates
مستخلص: 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 (Na 2 CO 3 ) 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 (T 2 ) 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.
(© 2024 Society of Chemical Industry.)
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معلومات مُعتمدة: 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)
فهرسة مساهمة: Keywords: Jiaozi; alkali addition; fermentation; steamed bread; whole wheat dough
المشرفين على المادة: 8002-80-0 (Glutens)
45P3261C7T (sodium carbonate)
0 (Alkalies)
0 (Carbonates)
تواريخ الأحداث: Date Created: 20240306 Date Completed: 20240618 Latest Revision: 20240618
رمز التحديث: 20240618
DOI: 10.1002/jsfa.13441
PMID: 38445560
قاعدة البيانات: MEDLINE
الوصف
تدمد:1097-0010
DOI:10.1002/jsfa.13441