Effect of dough kneading time on Chinese steamed bread quality and volatile compounds

Abstract

Effects of kneading time (3–11 min) on properties of dough and quality and volatile compounds of Chinese steamed bread (CSB) were investigated. Rheological analysis showed that increasing kneading time induced less elastic and more viscous dough. CSB-7 min (dough kneaded for 7 min) exhibited the largest specific volume and cell porosity. Kneading induced the development of aroma-active compounds i.e. 2-pentylfuran and short-chain aldehydes. These aroma-active compounds were probably arisen from lipid oxidation with a combination of the hydroperoxides decomposition and the degradation of long-chain aldehydes (octanal, nonanal, decanal and (E)-2-nonenal). Sensory analysis indicted that CSB-9 min got the highest score for its aroma. Results indicated that the optimal kneading time to obtain CSB with highest texture quality was inconsistent to that with best aroma. Further efforts should be paid to deal with the problem. The current study was beneficial for understanding the critical role of dough kneading on CSB quality and volatile compounds.