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Food Chem

Title:		Effect of Na(2)CO(3) on quality and volatile compounds of steamed bread fermented with yeast or sourdough
Author(s):		Xi J; Xu D; Wu F; Jin Z; Xu X;
Address:		"State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, China; School of Food Science and Technology, Jiangnan University, 214122 Wuxi, China. Electronic address: xmxu@jiangnan.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20200411
Issue:
Page Number:		126786 -
DOI:		10.1016/j.foodchem.2020.126786
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of Na(2)CO(3) on the quality, change of protein subunits and volatile compounds of sourdough leavened Chinese steamed bread (sourdough-CSB) and yeast leavened CSB (yeast-CSB) were investigated. Results suggested that, low Na(2)CO(3) level endowed both CSB with softer crumb and little change of surface color. Besides, Na(2)CO(3) addition improved the overall aroma profile by inhibiting the production of aroma-negative compounds (butanoic acid, 1-octen-3-ol, hexanal and heptanal). Sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis showed an obvious increase in intensity of protein bands with low molecular weight, consistent with the result of size-exclusion high-performance liquid chromatography analysis and free sulfhydryl group (SH) content, indicating the hydrolysis of glutenin macropolymer (GMP) under alkaline condition in yeast-CSB. While in sourdough-CSB, GMP and SH content firstly decreased at low Na(2)CO(3) level (0-0.2%) and then increased at high Na(2)CO(3) level (0.3%-0.5%)"
Keywords:		"Aldehydes/analysis *Bread/analysis *Carbonates Cooking Electrophoresis, Polyacrylamide Gel Fermentation Fermented Foods Food Quality Glutens/analysis Hydrolysis Molecular Weight Odorants/*analysis Proteins/analysis/metabolism Saccharomyces cerevisiae Stea;"
Notes:		"MedlineXi, Jinzhong Xu, Dan Wu, Fengfeng Jin, Zhengyu Xu, Xueming eng England 2020/04/29 Food Chem. 2020 Sep 15; 324:126786. doi: 10.1016/j.foodchem.2020.126786. Epub 2020 Apr 11"