PMID- 32046080
OWN - NLM
STAT- MEDLINE
DCOM- 20201118
LR  - 20201118
IS  - 1420-3049 (Electronic)
IS  - 1420-3049 (Linking)
VI  - 25
IP  - 3
DP  - 2020 Feb 7
TI  - Quality Enhancement Mechanism of Alkali-Free Chinese Northern Steamed Bread by 
      Sourdough Acidification.
LID - 10.3390/molecules25030726 [doi]
LID - 726
AB  - Alkali was used to adjust the pH and neutralize the excess acids of dough in the 
      processing of Chinese northern steamed bread (CNSB). However, extra alkali 
      addition generally resulted in alkalic flavor and poor appearance. The aim of 
      this work was to investigate the role of proofed dough pH on the texture of CNSB. 
      Correlation analysis demonstrated that the pH value of proofed dough has a 
      significant effect on the textural properties of CNSB. The mechanism studies 
      found that gradual acidification of dough by lactic acid bacteria is a critical 
      factor affecting the process. Conversely, chemical acidification weakened the 
      texture property of products and reduced the dough rheology. Scanning electron 
      microscope (SEM) analysis showed that fermentation with starter for 12 h produced 
      a continuous and extensional protein network in the proofed dough. Furthermore, 
      the decreasing pH of proofed dough increased the extractability of protein in a 
      sodium dodecyl sulfate (SDS)-containing medium and the content of free sulfhydryl 
      (SH). The structure and content of gluten, especially influenced by gradual 
      acidification level, change the quality of the final product. It is a novel 
      approach to obtain an alkali-free CNSB with excellent quality by moderate gluten 
      adjustment.
FAU - Yan, Bowen
AU  - Yan B
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Yang, Huayu
AU  - Yang H
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Wu, Yejun
AU  - Wu Y
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
FAU - Lian, Huizhang
AU  - Lian H
AD  - Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China.
FAU - Zhang, Hao
AU  - Zhang H
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - National Engineering Research Center for Functional Food, Jiangnan University, 
      Wuxi 214122, China.
FAU - Chen, Wei
AU  - Chen W
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - National Engineering Research Center for Functional Food, Jiangnan University, 
      Wuxi 214122, China.
FAU - Fan, Daming
AU  - Fan D
AUID- ORCID: 0000-0002-4907-9034
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - National Engineering Research Center for Functional Food, Jiangnan University, 
      Wuxi 214122, China.
FAU - Zhao, Jianxin
AU  - Zhao J
AD  - State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 
      214122, China.
AD  - School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
AD  - National Engineering Research Center for Functional Food, Jiangnan University, 
      Wuxi 214122, China.
LA  - eng
GR  - 31871841/National Natural Science Foundation of China/
GR  - KYCX19_1865/Postgraduate Research & Practice Innovation Program of Jiangsu 
      Province/
PT  - Journal Article
DEP - 20200207
PL  - Switzerland
TA  - Molecules
JT  - Molecules (Basel, Switzerland)
JID - 100964009
RN  - 0 (Acids)
RN  - 0 (Alkalies)
RN  - 0 (Proteins)
RN  - 0 (Steam)
RN  - 8002-80-0 (Glutens)
SB  - IM
MH  - Acids/*chemistry
MH  - Alkalies/*chemistry
MH  - Bread/*microbiology
MH  - Fermentation/physiology
MH  - Flour/microbiology
MH  - Food Technology/methods
MH  - Glutens/chemistry
MH  - Hydrogen-Ion Concentration
MH  - Lactobacillales/metabolism
MH  - Microscopy, Electron, Scanning/methods
MH  - Proteins/chemistry
MH  - Rheology
MH  - Steam
MH  - Triticum/chemistry
PMC - PMC7037005
OTO - NOTNLM
OT  - Chinese steamed bread
OT  - acidification
OT  - gluten
OT  - sourdough
COIS- The authors declare no conflict of interest.
EDAT- 2020/02/13 06:00
MHDA- 2020/11/20 06:00
PMCR- 2020/02/07
CRDT- 2020/02/13 06:00
PHST- 2019/12/23 00:00 [received]
PHST- 2020/02/05 00:00 [revised]
PHST- 2020/02/06 00:00 [accepted]
PHST- 2020/02/13 06:00 [entrez]
PHST- 2020/02/13 06:00 [pubmed]
PHST- 2020/11/20 06:00 [medline]
PHST- 2020/02/07 00:00 [pmc-release]
AID - molecules25030726 [pii]
AID - molecules-25-00726 [pii]
AID - 10.3390/molecules25030726 [doi]
PST - epublish
SO  - Molecules. 2020 Feb 7;25(3):726. doi: 10.3390/molecules25030726.