Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake
Effects of sourdough addition on the textural and physiochemical attributes of microwaved steamed-cake
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酵母添加量对微波蒸糕质构和理化特性的影响
DOI：
10.1016/j.lwt.2021.111396
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发表时间：
2021-03
影响因子：
6
通讯作者：
Fan Daming
中科院分区：
文献类型：
--
作者：
Zhou Juan;Yan Bowen;Wu Yejun;Zhu Huaping;Lian Huizhang;Zhao Jianxin;Zhang Hao;Chen Wei;Fan Daming
高效、绿色加工是微波加热的优势，但微波烘焙产品普遍存在质硬、韧性坚韧等质量缺陷。本研究旨在探讨酸面团对微波蒸蛋糕品质的影响，并阐明其质构改善的潜在机制。酸面团的添加显著改善了MSC的质构特性，特别是比容、硬度和咀嚼性。酸面团的加入增加了面糊的介电性能。基于低场1H NMR分析，与不含酸面团的MSC相比，具有酸面团的面糊在MHz时间尺度上的分子运动减少。在120 s的MWH过程中，酸面团的加入增加了蛋白质的提取率和游离巯基的浓度。淀粉的糊化特性也发生了显著变化。生面团诱导形成的弱化和有序的蛋白质网络有助于MWH提高产品的品质。本研究为微波烘焙食品的质构调控提供了一种新的方法。
High efficiency and green processing are the advantages of microwave heating (MWH), but firm and tough texture are the common quality defects in microwave-baked products. The aim of this work was to investigate the effects of sourdough on the quality properties of microwaved steamed-cake (MSC) and to illustrate the potential mechanism of textural improvement. The textural characteristics of MSC were improved significantly by sourdough addition, especially in specific volume, hardness and chewiness. Sourdough addition increased the dielectric properties of batter. Based on the low-filed1H NMR analysis, the molecular motion of batter with sourdough on the MHz timescale was reduced as compared to the sourdough-free MSC. The addition of sourdough increased the extractability of protein and the concentration of free sulfhydryl during 120 s of MWH. Significant change in pasting properties of starch was also observed. Sourdough-induced formation of weakened and ordered protein network contributed to the quality enhancement of products by MWH. This study facilitates the development of sourdough-based products and it is a novel approach for adjusting the texture of microwave-baked foods.
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影响因子：
5.2
作者：
Maresca D;Zotta T;Mauriello G
通讯作者：
Mauriello G
不同水合状态下淀粉体系的非加性响应：微波吸收特性的研究
影响因子：
6.6
作者：
Fan Daming;Gao Yishu;Chen Yanfang;Wang Mingfu;Gu Xiaohong;Wang Liyun;Shen Huijie;Lian Huizhang;Zhao Jianxin;Zhang Hao
通讯作者：
Zhang Hao
影响因子：
5.6
作者：
Ozge Sakiyan;Gulum Sumnu;S. Sahin;V. Meda;H. Koksel;Peter Chang
通讯作者：
Ozge Sakiyan;Gulum Sumnu;S. Sahin;V. Meda;H. Koksel;Peter Chang
影响因子：
3.9
作者：
Biao Yuan;Liyan Zhao;Wenjian Yang;D. Mcclements;Q. Hu
通讯作者：
Biao Yuan;Liyan Zhao;Wenjian Yang;D. Mcclements;Q. Hu
影响因子：
8.8
作者：
Lamacchia, Carmela;Landriscina, Loretta;D'Agnello, Paola
通讯作者：
D'Agnello, Paola