Enhancement of Wheat Dough Characteristics and Steamed Bread Quality Using Compound Modifiers
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Abstract:
To improve the processing characteristics of wheat dough and the quality of steamed bread, sodium stearoyl lactate (SSL), L-ascorbic acid, and β-glucanase were chosen as compound modifiers and their composition was optimized. First, single factor experiments were conducted using wheat dough characteristics and steamed bread quality as evaluation indexes. The results showed that the addition of the three modifiers had a significant effect on wheat dough characteristics or steamed bread quality. Considering this, hardness was taken as the response value to perform response surface experiments with three factors and three levels. The optimal formula for the compound modifier was determined as addition of 0.16% SSL, 160 mg/kg L-ascorbic acid, and 80 mg/kg β-glucanase. After adding the compound modifiers, the hardness of steamed bread decreased by 38.4% to 875.58 g, whereas its specific volume increased by 12.7% to 3.01 mL/g, thus indicating that the improvement effect of compound modifiers was superior to that of a single emulsifier on steamed bread. In addition, compound modifiers enhanced the rheological and tensile properties of wheat dough, as well as its water holding capacity, suggesting that compound modifiers have the potential to slow down the aging rate of products and prolong shelf life.
