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Related Experiment Videos

Type I sourdough steamed bread made by retarded sponge-dough method.

Xiangyu Wang1, Renyong Zhao1, Wenqiao Yuan2

  • 1College of Food Science and Technology, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province 450001, China.

Food Chemistry
|December 25, 2019
PubMed
Summary

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Optimizing sourdough steamed bread (SSB) production using a retarded sponge-dough method enhances its quality. This method improves flavor, texture, and anti-staling properties, resulting in a superior final product.

Area of Science:

  • Food Science
  • Baking Technology
  • Fermentation Science

Background:

  • Sourdough steamed bread (SSB) is a popular baked good.
  • Traditional methods may not fully optimize SSB characteristics.
  • Improving texture, flavor, and shelf-life of SSB is desirable.

Purpose of the Study:

  • To optimize the retarded sponge-dough method for type I SSB production.
  • To evaluate the impact of optimized parameters on SSB quality attributes.
  • To analyze the flavor profile and anti-staling effects of optimized SSB.

Main Methods:

  • A retarded sponge-dough method was employed for SSB preparation.
  • Sourdough maturation and sponge dough retarding times were key parameters.
  • Optimization involved varying sourdough maturing time (9-21 h), sourdough percentage (40%), sponge dough flour percentage (72%), and retarding time (24 h).
Keywords:
Anti-stalingRetardingSourdough steamed breadSponge-doughVolatile flavor compounds

Related Experiment Videos

  • Sensory evaluation, texture analysis, and flavor compound analysis (GC-MS) were performed.

    • Main Results:

    • Optimal parameters included 15 h sourdough maturing time, 40% sourdough, 72% flour in sponge dough, and 24 h retarding time.
    • Optimized SSB exhibited a large specific volume, fine crumb texture, and high sensory scores.
    • A significant increase in flavor compounds (85 total) was observed, with ethyl hexanoate being the most abundant ester.
    • Enhanced anti-staling effects were noted, delaying crumb firmness and starch retrogradation.

    Conclusions:

    • The retarded sponge-dough method, with optimized parameters, significantly improves SSB quality.
    • Extended retarding time facilitates microbial and enzymatic activity, leading to balanced flavor and aroma.
    • Optimized SSB demonstrates superior texture, flavor, and extended shelf-life due to anti-staling properties.