Effects of the Addition of Rice Wine Sourdough on the Quality of Dough and Steamed Bread

The effects of the amount of rice wine sourdough(40%,50%,60%,70% and 80%)on the pH,wet gluten content,gluten index of dough,and specific volume,hardness,whiteness and sensory scores of steamed bread were studied. The results showed that the pH value of dough decreased with the increasing of rice wine sourdough addition. The wet gluten content of dough with 60% addition of rice wine sourdough was significantly lower than that of the other four additions(P<0.05). And the specific volume,hardness,whiteness and sensory scores of steamed bread were significantly higher than those of the other four additions(P<0.05). The correlation analysis showed that the dough pH was extremely significant negatively correlated with the sensory score of steamed bread(P<0.01),the wet gluten content of dough was negatively correlated with the specific volume of steamed bread significantly(P<0.05),positively correlated with the hardness of steamed bread significantly(P<0.05),and extremely significant negatively correlated with the whiteness of steamed bread(P<0.01). The dough gluten index was extremely significant positively correlated with the specific volume of steamed bread(P<0.01),negatively correlated with the hardness of steamed bread extremely significantly(P<0.01),and positively correlated with the whiteness of steamed bread significantly(P<0.05). The quality of dough and steamed bread could be changed by adding rice wine sourdough. The optimum amount of rice wine sourdough was 60%.