Effect of Different Flour Yields on the Quality and Volatile Components in Steamed Bread
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Abstract:
The aim of this study was to investigate the effect of different flour yields on the quality and volatile components of steamed bread. Wheat flours with different flour yields were used as raw materials to investigate the relationship of flour yield with the qualities and volatile components in steamed bread to provide a basis for further analysis. The hardness, cohesiveness, and gumminess of steamed bread exhibited no significant differences when the flour yield was 35~70%. When the flour yield was 80~97%, the hardness, gumminess, and chewiness of steamed bread increased significantly, while springiness, cohesiveness, and resilience decreased significantly with increasing flour yield. The electronic nose (E-nose) results revealed significant differences in the volatile components among the steamed breads with different flour yields. The sensors PA/2, T40/1 and P10/2 exhibited dramatic differences in the response intensity, and the steamed breads with flour yields of >70% and ≤70% could be distinguished using the E-nose system. A total of 59 kinds of volatile compounds were identified in wheat steamed bread using solid-phase microextraction-gas chromatography mass spectrometry, including nine alcohols, nine aldehydes, two furans, two ketones, six esters, three benzene compounds, and 28 hydrocarbons. With increasing flour yield, the types of volatile components in wheat steamed bread increased. The alcohol content (52.52~65.79%) was the highest in wheat steamed bread, followed by aldehydes.
