Influence of the fermentation time and potato pulp addition on the technological properties and volatile compounds of wheat dough and steamed bread

被引：38

作者：

Cao, Yanfei ^{[1
]}

Zhang, Haijing ^{[1
]}

Yang, Zhe ^{[1
]}

Zhang, Min ^{[1
]}

Guo, Peng ^{[1
]}

Li, Hongjun ^{[1
]}

机构：

[1] Shandong Univ Technol, Sch Agr Engn & Food Sci, Zibo 255000, Shandong, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 128卷

关键词：

Steamed bread; Potato pulp addition; Dough characteristics; Volatile compounds; RHEOLOGICAL PROPERTIES; IN-VITRO; QUALITY; FLOUR; SOURDOUGH; GLUTEN; AROMA; YEAST; POLYMERIZATION; ANTIOXIDANT;

D O I：

10.1016/j.lwt.2020.109377

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to assess the effect of fermentation time and potato pulp addition on the fermentation characteristics of dough and textural profiles of the steamed bread. Volatile compounds in steamed bread processing were also determined. Rheofermentometer analysis showed that the gas retention capability of dough decreased with the increase in potato pulp level, and the productive fermentation time might be shortened through the addition of high potato pulp levels (40%-50%) to dough. The resistance to extension of dough samples decreased with the increase in fermentation time and potato pulp level. When the fermentation time was 60-75 min, all steamed bread samples had high specific volumes and soft textures. Moreover, the volatile compounds in the fermented dough and steamed bread were enriched by the addition of potato pulp. These results indicated that fermentation time and potato pulp affected the technological properties and volatile compounds of wheat dough and steamed bread.

引用

页数：7

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