Influence of Na2CO3 on the quality of dough with rice wine sourdough and steamed bread

The potential use of Na2CO3 in the dough with rice wine sourdough and steamed bread was studied in the processing steamed bread, by looking at the effects of Na2CO3 addition on the dough and steamed bread quality. The relationship between Na2CO3 concentration and pH was linear. Increasing the added Na2CO3 levels from 0.10% to 0.30% resulted initially in a lower content of free sulfhydryl groups (SH), but this eventually increased. Na2CO3 addition resulted in increased glutenin macropolymer (GMP) content in the dough and reduced the softness of the dough. Dough with 0.20% Na2CO3 had significantly lower Jmax and a values compared to the other Na2CO3 concentrations tested, indicating this concentration to be ideal for reduced dough softness and appropriate interaction between molecules in dough structure. The addition of 0.20% and 0.25% Na2CO3 was also beneficial to the extension of gluten and the formation of a proper and uniform gluten network, making the dough more fine and smooth. Additionally, significant correlations were found between the creep-recovery of dough and the specific volume and hardness of steamed bread. Finally, the addition of 0.20% Na2CO3 in dough resulted in improved specific volume, whiteness and the sensory score of rice wine sourdough steamed bread.