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Food Chem

Title:		Dynamic characteristics of dough during the fermentation process of Chinese steamed bread
Author(s):		Chang X; Huang X; Tian X; Wang C; Aheto JH; Ernest B; Yi R;
Address:		"School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China. School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, PR China. Electronic address: h_xingyi@ujs.edu.cn"
Journal Title:		Food Chem
Year:		2020
Volume:		20191217
Issue:
Page Number:		126050 -
DOI:		10.1016/j.foodchem.2019.126050
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The fermentation process is crucial to the production of Chinese steamed bread (CSB). In order to select suitable indicators as the basis for further research of establishing intelligent monitoring method for dough fermentation state, this study investigated the dynamic characteristics of dough during fermentation. Indicators included water mobility and distribution, starch-pasting properties, content of free amino acid (FAA), volatile organic compounds (VOCs) and electronic nose (E-nose) response value. Starch-pasting properties of dough and relaxation time (T(21), T(22)) did not change significantly during the fermentation process (p < 0.05). The VOCs and FAAs of the dough had significant differences (p < 0.05) in different fermentation times, but no rule was established. The E-nose response value to headspace was most suitable to monitor the fermentation of dough. Principal component analysis (PCA) was performed on E-nose data from 75 samples and the results indicated that samples of different fermentation states were accurately classified"
Keywords:		Amino Acids/analysis Bread/analysis *Fermentation Flour/analysis Starch/chemistry Steam Volatile Organic Compounds/analysis Dough Dynamic characteristics Fermentation state Monitoring Pca;
Notes:		"MedlineChang, Xianhui Huang, Xingyi Tian, Xiaoyu Wang, Chengquan Aheto, Joshua H Ernest, Bonah Yi, Ren eng England 2020/01/04 Food Chem. 2020 May 15; 312:126050. doi: 10.1016/j.foodchem.2019.126050. Epub 2019 Dec 17"