Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 68, Issue 33, Pages 8907-8914Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c02703
Keywords
Dextran; levan; dextransucrase; levansucrase; Chinese steamed bread
Funding
- National Thirteenth Five-Year Plan for Science and Technology Support of China [2018YFD0400604]
- China Postdoctoral Science Foundation [2020 M671344]
- National Natural Science Support of China [31872905]
- Open Foundation of Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology [FM-201905]
- Canada Research Chairs program
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Exopolysaccharides (EPSs) produced by lactic acid bacteria improve the quality of bread; however, their functionality in steamed bread is unknown. This study aimed to compare the impact of EPS produced during sourdough fermentation on the quality of bread and steamed bread. Sourdoughs were fermented with EPS-producing Fructilactobacillus sanfranciscensis, Weissella cibaria, and Leuconostoc mesenteroides; Latilactobacillus sakei LS8 and chemically acidified sourdough were prepared as controls. EPS production generally enhanced the specific volume, improved the texture, and reduced the staling rate of bread. The effect of EPS on steamed bread quality was more pronounced when compared to its effect on bread quality. Remarkably, the beneficial effects of F. sanfranciscensis bread quality were largely independent of EPS formation and may relate to gluten modifications rather than EPS production. In conclusion, the direct comparison of sourdough and EPS functionality in steaming and baking provides novel insights for the optimization of commercial (steamed) bread production.
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