Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking

Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns

To advance the industrialization production of steamed buns, the current study explored the freeze-stability of unfermented, pre-fermented and par-steamed frozen dough. The results showed that the steamed bun made from unfermented dough with 2.0% yeast, the pre-fermented dough with a pre-fermented time of 30 min and the par-steamed dough with a pre-steamed time of 15 min showed the best sensory properties quality upon frozen storage. The gassing power of un- and pre-fermented dough gradually decreased, and dough with longer pre-fermented time exhibited more evident loss of gassing power. Freeze-induced depolymerization of gluten protein was the least distinct in the par-steamed dough, followed by the pre- and un-fermented dough, which was probably related to the superior freeze stability of glutenin-gliadin macro-crosslinks upon the pre-steaming stage. The surface hydrophobicity of gluten proteins of frozen dough decreased during the initial storage and was enhanced subsequently, which was related with the combined effects of the unfolding and synchronous aggregation induced by freezing and steaming, respectively. Moreover, the surface hydrophobicity of gluten in par-steamed frozen dough and steamed buns was more resistant to frozen storage, which was probably attributed to the established stable structure during the pre-steaming process.

The evaluation of part-baked frozen bread produced from wheat flour and guar gum in the diet of celiac patients

The present study evaluated an enzyme strategy for eliminating the gliadin in the flour in order to produce part-baked (PB) frozen bread for celiac patients. At first, tissue transglutaminase with lysine methyl ester transamidated the gliadin and hydrolyses gliadin protein. The deamidated dough was used for producing the PB bread and then stored as the frozen storage at - 18 °C for 15 days, followed by investigating physicochemical, rheological, and sensory properties. The SDS-PAGE result demonstrated that transamidating wheat flour with a tissue transglutaminase and L-lysine methyl ester break down the gliadin protein. The PB frozen bread with the absence of gliadin had lower specific volume, porosity, firmness, and color index (P < 0.05) but adding 0.8% guar gum could improve these factors and recompense the absence of gliadin (P < 0.05). The PB frozen bread with 0.8% guar gum had physicochemical properties such as fresh bread which produced with untreated wheat flour (P < 0.05).

The Impact of Salt on the Quality of Fresh Wheat Noodle

The purpose is to analyze the concentration-response relationship of salt on the rheological properties, cooking characteristic and microstructure of fresh noodle and investigate the influence rules of salt on rheological characteristics, cooking characteristics and microstructure of fresh noodle. The change rules of rheological parameters, cooking characteristics and microstructure were analyzed using the refined wheat flour as the experimental material, adding different proportion of salt (0 up to 5% weight on flour basis), making fresh noodles. Results showed that the dough formation time, stability time, the maximum tensile force and tensile range increased gradually, weakening degree and the best cooking time decreased gradually, in addition, the internal network structure was fine-meshed with the increase of salt content. But the tensile distance began to decline, the network structure became loose and the hole enlarged when adding amount surpassed 3%. Taken together, adding 3% of the salt can improve the quality of fresh noodle. Research conclusions: the right amount of salt can improve the opaque quality index and tensile properties, reduce water absorption and optimum cooking time, enhance the internal network structure; but excessive salt will reduce the tensile properties of noodles and cooking characteristics, black or even destroy the production of internal network structure.