Effects of acidification by traditional Jiaozi starter and neutralization with alkali (Na2CO3) on whole wheat dough properties

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 (Na2CO3) 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 (T2) 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.

Comparative Transcriptome Analysis Revealing the Enhanced Volatiles of Cofermentation of Yeast and Lactic Acid Bacteria on Whole Wheat Steamed Bread Dough

To reveal the underlying mechanism of enhanced volatiles of whole wheat steamed bread, the current study screened Saccharomyces cerevisiae Y5 and Lactiplantibacillus plantarum L7 from sourdough and studied the synergetic effect of cofermentation on the volatiles of steamed bread and fermented dough by comparative transcriptome analysis. Cofermentation significantly improved the types and concentration of volatiles in addition to the improved specific volume and texture. Genes involved in galactose, starch, and glucose metabolism and genes encoding pyruvate oxidase and β-galactosidase were significantly upregulated in S. cerevisiae and L. plantarum, respectively. Expression of the OPT2 encoding oligopeptide transporter in S. cerevisiae was upregulated, which facilitated the transmembrane transport of oligopeptide and amino acid into yeast cells. Genes involved in the synthesis and metabolism of amino acids, lipids, and ester compounds in L. plantarum changed significantly, and gene encoding acetic acid kinase was upregulated. Moreover, the quorum sensing-related genes in S. cerevisiae and L. plantarum were upregulated.

Detoxification of Wheat Gluten by Enzymatic Transamidation under Reducing Condition and Its Application in Typical Food Model

SCOPE

Gluten, the primary network builder of wheat dough, is responsible for celiac disease or wheat allergy. Transamidation of gluten under reduction conditions has been shown to reduce the potential toxicity of celiac disease, but its application in food preparation has not been extensively studied. This work investigates the use of transamidation in food preparation to address this gap in knowledge.

METHODS AND RESULTS

This study investigates the effects of transamidation on the toxicity of commercial wheat flour and the apparent structure, digestive level, and rheological characteristics of resultant dough and steamed bread, as a typical food model. The results show that transamidation starts at the kneading stage, as evaluated by using R5 enzyme-linked immunoassay and rat basophils. The potential toxicity of celiac disease is reduced by about 83% when 1% microbial transglutaminase (mTG), 2% l-lysine, and 1% reduced glutathione (GSH) are added, while retaining the original physical and rheological properties of wheat flour. The additional of reduced GSH also improves the in vitro protein digestibility.

CONCLUSIONS

Although it cannot be a celiac disease treatment directly, this study suggests that transamidation can serve as an alternative method for reducing the gluten toxicity of wheat flour-based food products.

Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread

Mealworm-flour-formulated flour-based products have gained increasing attention; however, their textural properties need to be improved. Propylene glycol alginate (PGA) is a commercial food additive with excellent emulsifying and stabilizing capabilities. We evaluated the effects of adding three commercially available PGAs (0.3% w/w, as food additive) on the properties of 10% concentration of mealworm-flour-formulated bread and steamed bread. The results showed that, compared with the control (2.17 mL/g), three PGA brands (Q, M, and Y) significantly increased the specific volume of the bread to 3.34, 3.40, and 3.36 mL/g, respectively. Only PGA from brand Q significantly improved the specific volumes of bread and steamed bread. The color of the bread was affected by the Maillard reaction. The addition of PGAs also augmented the moisture content of the fresh bread crumbs and steamed bread crumbs. All three PGAs improved the textural properties of bread and steamed bread. During storage, PGA addition delayed the staling of bread and steamed bread. In summary, our study showed that the addition of 0.3% PGA from three different producers improved bread properties, with PGA from brand Q having the most substantial effect. PGA had a more substantial effect on bread than steamed bread. Our results provide a theoretical basis to guide the development of insect-formulated flour-based products.

Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure

The influence of lactylated gluten and Freeze-Thaw Cycles on the water state, microstructure, and quality of frozen steamed bread dough was investigated. After three freeze-thaw cycles (3F/T), the specific volume of steamed bread with sodium lactate-treated gluten increased by 18.34% compared with the blank group and 5.73% compared with the wheat gluten (WG) group. Compared with wheat gluten, the texture properties of steamed bread with lactylated gluten increased significantly. Changes in rheological properties demonstrated that the frozen dough's viscoelasticity increased significantly. The lactylated gluten could reduce water mobility and decrease the content of freezable water in frozen dough. Moreover, the free sulfhydryl (SH) content increased, revealing that the protein was depolymerized. Based on the microstructure and corresponding protein network analysis (PNA), the total area and the number of protein network connection points of the dough adding lactylated gluten were significantly higher than those of the blank group and the WG group. In conclusion, lactylated gluten enhanced the freeze-thaw tolerance of frozen dough.

Effects of Co-Fermentation of Lactiplantibacillus plantarum and Saccharomyces cerevisiae on Digestive and Quality Properties of Steamed Bread

The leavening of wheat-based steamed bread is carried out either with a pure yeast culture or with traditional starter cultures containing both lactic acid bacteria and yeast/mold. The use of variable starter cultures significantly affects steamed bread's quality attributes, including nutritional profile. In this paper, differences in physicochemical properties, the type of digested starch, the production of free amino acids, and the specific volume of steamed bread under three fermentation methods (blank, yeast, and LP-GM4-yeast) were compared. The digestion characteristics (protein and starch hydrolysis) of steamed bread produced by using either yeast alone or a combination of Lactiplantibacillus plantrum and yeast (LP-GM4-yeast) were analyzed by an in vitro simulated digestion technique. It was found that the specific volume of steamed bread fermented by LP-GM4-yeast co-culture was increased by about 32%, the proportion of resistant starch was significantly increased (more than double), and soluble protein with molecular weight of 30-40 kDa was significantly increased. The results of this study showed that steamed bread produced by LP-GM4-yeast co-culture is more beneficial to human health than that by single culture.

Effects of Siraitia grosvenorii seed flour on the properties and quality of steamed bread

Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing characteristics of SSF-wheat flour were systematically investigated. The results showed that the torque curve and other parameters of the dough were significantly affected by the amount of SSF added. With the increase of SSF proportion, the water absorption showed an increasing trend, while the degree of protein weakening first weakened and then enhanced. At 20% SSF, the dough was more resistant to kneading. In response to an increase in SSF, the L* value decreased significantly, and the a* and b* values increased gradually, while the specific volume decreased gradually. Additionally, the hardness, adhesiveness, and chewiness of the bread enhanced gradually, while its elasticity, cohesiveness, and resilience decreased gradually. After the addition of 30% SSF, the inner tissue of steamed bread was more delicate. With an increase in SSF proportion, the predicted glycemic index (pGI) of steamed bread weakened markedly. Overall, these results showed that SSF, as a kind of food ingredient with hypoglycemic activity, can be used in the production of new functional steamed bread products. This study provides basic research data for the development of products containing S. grosvenorii seed.

Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

BACKGROUND

Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food.

RESULTS

One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes.

CONCLUSION

The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB. © 2023 Society of Chemical Industry.

Steamed Multigrain Bread Prepared from Dough Fermented with Lactic Acid Bacteria and Its Effect on Type 2 Diabetes

Multigrain products can prevent the occurrence of chronic noninfectious diseases such as hyperglycemia and hyperlipidemia. In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used for the preparation of good-quality steamed multigrain bread, and its effects on type 2 diabetes were investigated. The results showed that the multigrain dough fermented with LAB significantly enhanced the specific volume, texture, and nutritional value of the steamed bread. The steamed multigrain bread had a low glycemic index and was found to increase liver glycogen and reduce triglyceride and insulin levels, while improving oral glucose tolerance and blood lipid levels in diabetic mice. The steamed multigrain bread made from dough fermented with LAB had comparable effects on type 2 diabetes to steamed multigrain bread prepared from dough fermented without LAB. In conclusion, multigrain dough fermentation with LAB improved the quality of the steamed bread while preserving its original efficacy. These findings provide a novel approach to the production of functional commercial foods.

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5-20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1-7.4). The T20 supplemented with extra 15-20% water improved its volume and specific volume, and the overall preference scores (7.4-7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread

BACKGROUND

Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food.

RESULTS

The count of yeast, lactic acid bacteria and total microbial population significantly varied in different traditional starters; Saccharomyces and Lactobacillus were the predominant genera. Among the tested samples, fungi were found in ST from Shijiazhuang (SJ), Handan (HD) and Langfang (LF), while bacteria were found in ST from Tangshan (TS) and SJ at sub-predominant levels. In terms of the bread quality, the highest specific volume and porosity were in XT-CSB (Xingtai); the highest height/diameter ratio was in SJ-CSB; and the highest sensory score was in TS-CSB. A total of 26 aroma compounds (VIP > 1; variable importance for predictive components) were identified to discriminate CSB fermented with different starters, which were separated by stepwise canonical discriminant analysis using two functions. The correlation analysis among microbiota, aroma compounds and bread quality showed a higher contribution of bacteria than of fungi.

CONCLUSION

Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry.

Effects of different storage temperatures and time on frozen storage stability of steamed bread

BACKGROUNDS

This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick-frozen for 30 min at -32 °C and frozen storage at -6, -12, -18, -24 and -30 °C for 1-4 weeks.

RESULTS

When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was.

CONCLUSION

The shelf life of steamed bread frozen storage at -12 °C could be up to 3 weeks, and the quality of steamed bread stored at -30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

This study was designed to evaluate the effects of different rice nutrient compounds on steamed bread's nutritional characteristics and sensory evaluation. The mixture design approach was used to research the interactions between different rice flours and wheat flours on the sensory evaluation of steamed bread. The arginine content of different rice flour (long-grained rice, polished round-grained rice, and black rice) was higher at 44.19, 21.74, and 34.78% than that of the common wheat, respectively. When the added amount of mixed rice flours exceeds 15%, the steamed bread gradually reduces its elasticity, and sensory score, and has a smaller specific volume. Rice is a widely consumed grain product, which provides energy and nutrients for more than half of humanity, especially in Asia. Different rice varieties have received increased attention from researchers for their high bioactive substances and other health benefits. The results of the current study provide a theoretical basis for the nutritional steamed bread and noodle industries to use different rice flour as an ingredient for enhancing or to improving the nutritional value of flour products.

Effect of Zn-Rich Wheat Bran With Different Particle Sizes on the Quality of Steamed Bread

Bran is the main by-product of wheat milling and the part of the grain with the highest Zn content. We investigated the effects of the particle sizes (coarse, D50 = 375.4 ± 12.3 μm; medium, D50 = 122.3 ± 7.1 μm; and fine, D50 = 60.5 ± 4.2 μm) and addition level (5–20%) of Zn-biofortified bran on the quality of flour and Chinese steamed bread. It was studied to determine if the Zn content of steamed bread could be enhanced without deleterious effects on quality. Dough pasting properties, such as peak viscosity, trough viscosity, final viscosity, breakdown, and setback, decreased significantly as the bran addition level was increased from 5 to 20% but did not significantly differ as a result of different bran particle sizes. Bran incorporation significantly increased hardness, gumminess, chewiness, and adhesiveness, whereas the springiness, cohesiveness, and specific volume of steamed bread decreased with the increase in bran addition. The optimal sensory score of steamed bread samples in the control and Zn fertilizer groups were obtained under 5% bran addition resulting in comparable flavor, and texture relative to control. Meanwhile, the Zn content of the steamed bread in the Zn fertilizer group was 40.2 mg/kg, which was 55.8% higher than that in the control group. Results indicated that adding the appropriate particle size and amount of bran would be an effective and practical way to solve the problem of the insufficient Zn content of steamed bread.

Effects of Different Pilot-Scale Milling Methods on Bioactive Components and End-Use Properties of Whole Wheat Flour

The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.

The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture.

Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality

In this study, differently sized particles of wheat flour (from 52.36 μm to 108.89 μm) were obtained by adjusting the distance between the rolls (0.02, 0.04, 0.06, 0.08, and 0.1 mm) of a heart mill. Results showed that reducing the particle size significantly increased the damaged starch (DS) content. Uniaxial tensile measurement of dough showed that reducing the particle size of wheat flour can effectively increase the maximum tensile resistance, but the extensibility reaches the maximum in samples at medium particle diameter (78 and 66 μm). Additionally, the ratio of dynamic moduli (G″/G') decreased with a reducing particle size. The results of disulfide bond content, gluten microstructure, showed that finer flour granulation can strengthen the gluten network. The steamed bread (SB) making test showed that SB made from wheat flour of a smaller particle size had a significantly smaller specific volume than that made from a larger particle size. The texture profile analysis showed that with a decrease of wheat flour particle size, the hardness, chewiness of SB increased, the resilience decreased, and there was no significant difference in adhesiveness. Overall, the quality of SB made flour of medium particles (78 μm) is better.

Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (W_bran) had a significant effect on the dough rheological properties. When W_bran was 30%, the dough had the optimal mixing tolerance, and when W_bran exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of W_bran, the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (W_bran = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of W_bran would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing W_bran.

Preparation and quality evaluation of potato steamed bread with wheat gluten

The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato-wheat formulated flour negatively related to the potato flour, the potato-wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO3, 0.75% citric acid, and 0.50% Ca(H2PO4)2. The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor.

Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making

To explore the bread making characteristics of germinated wheat flour, the current study focused on the componential evolution throughout the steamed bread making process. Hypoxia-germinated wheat (HGW) dough produced the maximum γ-aminobutyric acid as a result of high glutamic acid decarboxylase activity during fermentation compared to normoxia-germinated wheat (NGW) and sound wheat (SW). HGW was superior to NGW in terms of rheological properties and restored the organoleptic characteristics as SW bread. Blocking of α-amylase activity and protein polymerization demonstrated that the decline in pasting and gelation properties was not caused by changes in intrinsic starch and protein properties. Polymerization of α- and γ-gliadin to glutenin was facilitated in germinated wheat bread, while the cross-linking degree of glutenin-gliadin was suppressed. In comparison to NGW bread, more high-molecular-weight glutenin subunits but less α-gliadin fractions polymerized upon steaming of HGW dough. Results demonstrate that HGW has great potential to be exploited as a nutritious functional ingredient for wheat-based food.

Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation

The purpose of this study was to evaluate the potential use of Lactobacillus from traditional Chinese sourdoughs of different regions as original adjunct cultures in the steamed bread making process. The effects of Lactobacillus on dough and steamed bread were evaluated. Some differences were obtained in the parameters of fermented dough (organic acid content, rheofermentative parameters, pH, and total titratable acidity [TTA]) and steamed bread (hardness, specific volume, organic acid content, shape, color, pH, TTA and sensory score) made with five different Lactobacillus strains (Pediococcus pentosaceus, Lactobacillus fermentum, Weissella confusa, Lactobacillus crustorum, and Pediococcus acidilactici). Steamed bread made with P. pentosaceus showed a significant increase in specific volume (from 2.19 to 2.41) and a decrease in hardness (from 3,158 g to 2,301 g). Dough leavened by L. fermentum showed significantly higher amounts of lactic acid and acetic acid than dough inoculated with W. confusa, which had values similar to those of the control. The dough fermented by P. pentosaceus exhibited the most gas production (1,811 mL), which is an important index of streamed bread quality. Our research provides a reference for making steamed bread with Lactobacillus. PRACTICAL APPLICATION: Probiotic Lactobacillus is widely used to produce fermenting foods and has been used in bread processing to improve the quality and characteristics of bread. Steamed bread is one of the most popular fermented foods in northern China. However, there is little information about the application of Lactobacillus in Chinese steamed bread. This study explored the potential use of Lactobacillus to improve the characteristics and quality of steamed bread.

Fitness of Jiaozi starter for steamed bread production using a two-stage procedure

Steamed bread is a popular staple food in China. Jiaozi shows many advantages as a starter for dough fermentation and is frequently used for steamed bread production. The knowledge about the dough fermentation process using Jiaozi is helpful for production management and quality improvement of the final product. In this study, the applicability of Jiaozi for steamed bread production was investigated. Some important factors involved in dough fermentation were carefully examined and analyzed, including the evolution and diversity of major bacteria and fungi, acidity change, reducing sugar utilization, CO 2 production and retention, and different full dough fermentation periods. Combined with the quality evaluation of the final product, the results displayed that traditional Jiaozi was suitable as starter for steamed bread production using a two-stage procedure with a wide range of full fermentation time and also provided more insights into steamed bread production by Jiaozi.

Progress in Research and Development of Potato Staple Food Processing Technology

In 2014, potato production in China amounted to 96 million tons, which was the highest in the world. As one of the most important nutritional foods in the world, potato is rich in starch, dietary fiber, vitamins, minerals, etc. Potatoes stand barren environment, drought, saline, and alkaline environment, and cold weather, with a short growing season. These features make them the best rain-fed crops suitable for production even when the annual rainfall is below 400 mm. In 2013, the Chinese Ministry of Agriculture suggested a potato staple food strategy using potatoes to make Chinese traditional staple foods such as steamed bread, noodles, etc. Our research group carried out a study on processing technology of potato staple food, especially fermented staple food. Some new processing technologies of potato staple food have been investigated and developed. The aim of this paper is to give an overview of the possible effects of adding potato flour in the dough and of the microstructure characteristics, technological parameters, total polyphenol content, and antioxidant activity of staple foods. We also systematically describe the processing technology of potato staple foods, which may be of great importance in promoting further expansion of the potato-processing industry and increasing the economic benefit of the companies.