Impact of in situ formed exopolysaccharides on dough performance and quality of Chinese steamed bread

Abstract

This study investigated the impact of in situ exopolysaccharides (EPS) on the properties of dough and quality of Chinese steamed bread (CSB). Sourdoughs were fermented with dextran-producing Weissella confusa QS813, with and without sucrose addition at 20 °C and 35 °C, respectively. The highest EPS content and lowest titratable acidity value were obtained in sucrose-enriched sourdough fermented at 20 °C (WS20+). Addition of WS20 + significantly improved proofing performance and induced glutenin macropolymer (GMP) particle agglomeration of dough. Microstructure results revealed a more continuous, connected network in WS20 + dough and better crumb structure in the corresponding CSB. The quality of CSB was enhanced upon addition of WS20+. Low EPS yield in sourdough without sucrose negatively affected dough and CSB quality. Increased acidification in sucrose-enriched sourdough fermented at 35 °C masked the beneficial effects of EPS. Therefore, both high EPS generation and mild acidification contributed to the beneficial effect of W. confusa sourdough on CSB quality.