Abstract
This investigation used the sourdough fermentation technique to ferment dough at different WBDF addition levels (0%, 3%, 6%, 9% & 12%) and to evaluate the quality of the finished steamed breads. The results show that WBDF addition promotes the hydrolytic behaviour of both GMP and SDS soluble proteins; especially for high molecular weight protein subunits (Mw=120-80kDa). MRI images clearly showed the water migration and escape behaviour in the fermented dough at different WBDF levels. Further, it was found that the specific volume of steamed breads increased from 3.75mL/g to 6.97mL/g (p<0.05); the DPPH· scavenging capacity of steamed breads increased from 4.46% to 9.68% (p<0.05). Finally, the GC-MS results demonstrated that the addition of WBDF significantly increased the 2-pentylfuran content in the steamed breads from 0.9 to 182.9 (p<0.05, in terms of relative peak area).
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