title: Application of the Chinese steamed bun starter dough (CSB-SD) in breadmaking.
abstract: The application of Chinese steamed bun starter dough (CSB-SD) in breadmaking was investigated. The activation of CSB-SD to activate the growth of lactic acid bacteria (LAB) and to increase the number of yeast, prior to making bread, was conducted by mixing CSB-SD with wheat flour and water and then incubating for 24 h. Wheat flour was then substituted by this activated CSB-SD (aCSB-SD) at 10%, 30%, and 50% (w/w) to make bread. Dough and bread properties were studied comparing to the control (without aCSB-SD). From the farinograph results, a high aCSB-SD substitution level resulted in a less stability in dough with a higher degree of softening. Extensigraph results suggested that after aging, all the substituted dough yielded a greater resistance to extension with lower extensibility values than the control. Substitutions with 30% and 50% (w/w) aCSB-SD significantly increased the total CO(2) gas generation. Scanning electron microscopy SEM images of the 30% and 50% (w/w) substituted dough showed a well-developed gluten matrix. The 50% (w/w) substituted breads obtained a greater risen volume, finer crumb grain, and retained more softness after 5-d storage than the control. In addition, both the 30% and 50% (w/w) substituted breads showed a slightly increased mold stability, as compared to the 0% and 10% (w/w) substituted breads.
authors.affiliation: Dept. of Food Technology, Faculty of Science, Chulalongkorn Univ., Bangkok 10330, Thailand. Suwimon.K@chula.ac.th
authors.forename: Suwimon
authors.initials: S
authors.lastname: Keeratipibul
authors.forename: Naphatrapi
authors.initials: N
authors.lastname: Luangsakul
authors.forename: Shinya
authors.initials: S
authors.lastname: Otsuka
authors.forename: Shigeru
authors.initials: S
authors.lastname: Sakai
authors.forename: Yasushi
authors.initials: Y
authors.lastname: Hatano
authors.forename: Somboon
authors.initials: S
authors.lastname: Tanasupawat
mesh_terms: D001939:Bread / Q000032:analysis / Q000382:microbiology*; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005285:Fermentation; D005433:Flour; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005524:Food Technology; D005983:Glutens / Q000737:chemistry; D007777:Lactobacillaceae / Q000254:growth & development / Q000378:metabolism*; D008855:Microscopy, Electron, Scanning; D012212:Rheology; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000378:metabolism*; D014908:Triticum / Q000737:chemistry
chemical_list: D005983:Glutens