Enhancing the highland barley-wheat dough network structure and bread quality using freeze-dried sourdough powder with inulin as a protectant

Abstract

In this study, freeze-dried highland barley sourdough powder containing inulin (SPN) was prepared, and its stability during storage, as well as the effects of SPN on dough network structure and bread quality, were investigated. Results showed that SPN retained a higher number of viable lactic acid bacteria and acid-producing ability in comparison to sourdough powder without inulin when stored at 4 °C for 60 d. The use of SPN was advantageous in the formation of gluten network structure in the dough. Bread prepared with SPN (B2) exhibited a larger specific volume and a softer texture than the highland barley-wheat (1:8, w/w) bread prepared without sourdough (B0) (P < 0.05) and the one prepared with fresh highland barley sourdough (B1) (P > 0.05). Sourdough usage decreased in vitro starch digestibility, yet increased protein digestibility and antioxidant activity, with no significant differences between B1 and B2. Ultimately, B2 showed the highest overall acceptability. The positive effects of SPN may provide insights into future innovations in this area.