Research Progress on the Application of Sourdough in Steamed Bread Fermentation

WANG Rong; ZHU Tianyuan; ZHAO Shanshan; QI Bingjie; SONG Lifeng; ZHAO Xiuhong

doi:10.13386/j.issn1002-0306.2020070217

Volume 42 Issue 15

Jul. 2021

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Science and Technology of Food Industry > 2021 > 42(15): 389-395. > DOI: 10.13386/j.issn1002-0306.2020070217

WANG Rong, ZHU Tianyuan, ZHAO Shanshan, et al. Research Progress on the Application of Sourdough in Steamed Bread Fermentation[J]. Science and Technology of Food Industry, 2021, 42(15): 389−395. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070217.

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Research Progress on the Application of Sourdough in Steamed Bread Fermentation

1.
College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China
2.
Liaoning Technical Institute of Economic Vocation, Shenyang 110122, China

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Received Date: July 19, 2020
Available Online: May 27, 2021

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Abstract

Abstract

Sourdough is a kind of starter with lactic acid bacteria and yeast as the main flora. It can improve the quality of steamed bread and extend the shelf life on the basis of retaining the original characteristics of steamed bread as a traditional food. In the process of producing steamed bread with sourdough fermentation, microorganisms metabolize to produce acid, alcohol, ester and extracellular polysaccharides and other flavor substances and nutrients, while degrading gluten protein to improve the specific volume and texture characteristics of steamed bread. This paper introduces the fermentation type, main microbial flora and function of sourdough. It analyzes the improvement effect of sourdough fermentation on steamed bread from three aspects: flavor properties, apparent properties and nutritional properties. The current processing technology of fermentation has limitations and other problems, providing theoretical guidance for the industrial production of sourdough steamed bread.
- sourdough,
- steamed bread,
- flavor properties,
- apparent properties,
- nutritional properties

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References

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