Jump to Main Content
Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread
- Tang, Xiaojuan, Liu, Ruoshi, Huang, Weining, Zhang, Binle, Wu, Yuxin, Zhuang, Jing, Omedi, Jacob Ojobi, Wang, Feng, Zheng, Jianxian
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.96 pp. 519-525
- Weissella confusa, acidification, exopolysaccharides, glutenins, microstructure, sourdough, sucrose, titratable acidity
- This study investigated the impact of in situ exopolysaccharides (EPS) on the properties of dough and quality of Chinese steamed bread (CSB). Sourdoughs were fermented with dextran-producing Weissella confusa QS813, with and without sucrose addition at 20 °C and 35 °C, respectively. The highest EPS content and lowest titratable acidity value were obtained in sucrose-enriched sourdough fermented at 20 °C (WS20+). Addition of WS20 + significantly improved proofing performance and induced glutenin macropolymer (GMP) particle agglomeration of dough. Microstructure results revealed a more continuous, connected network in WS20 + dough and better crumb structure in the corresponding CSB. The quality of CSB was enhanced upon addition of WS20+. Low EPS yield in sourdough without sucrose negatively affected dough and CSB quality. Increased acidification in sucrose-enriched sourdough fermented at 35 °C masked the beneficial effects of EPS. Therefore, both high EPS generation and mild acidification contributed to the beneficial effect of W. confusa sourdough on CSB quality.