Food and Fermentation Industries >

2024 , Vol. 50 >Issue 13: 198 - 203

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036345

Effect of processing methods on quality of tartary buckwheat flour-containing bread

  • HUANG Shengbo ,
  • ZHANG Yao ,
  • YU Yue ,
  • GUO Yuanxin ,
  • ZHANG Zhihong ,
  • WANG Dongxu ,
  • GUAN Huanan ,
  • ZHANG Yanjie ,
  • YU Yongjian
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  • 1(School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang 212100, China)
    2(Postdoctoral Research Program of Materials Science and Engineering, Jiangsu University of Science and Technology, Zhenjiang 212100, China)
    3(Postdoctoral Research Workstation, Tsui Heung Yuen Healthy Food Co.Ltd., Zhongshan 528437, China)

Received date: 2023-06-02

  Revised date: 2023-06-29

  Online published: 2024-08-02

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Abstract

This study explored the effect of tartary buckwheat powder levels (5%, 10%, 15%, 20%, mass fraction) on the baking quality of straight toast bread and then analyzed the efficiency of sponge dough, the association of sponge dough and sourdough in enhancing the baking properties of tartary buckwheat flour-incorporating toasts.Results showed that tartary buckwheat flour had an adverse influence on bread textural characteristics, which were reflected by the decreased specific volume and elasticity, as well as the increased hardness, chewiness, and aging rate.Furthermore, bread texture gradually deteriorated with the incremental amount of tartary buckwheat flour.However, sponge dough fermentation contributed to a significantly higher volume (+17.7%), lower hardness on day 0 (-10.4%), and staling rate (-38.1%) of the composite straight bread with tartary buckwheat of 20%.In addition, for the sponge dough toast bread with an addition of sourdough, the specific volume (+24.4%), fresh hardness (-30.0%), and aging rate (-49.8%) were further improved compared to the sponge dough and sourdough free counterpart.Therefore, sponge dough fermentation and sourdough technology, as natural methods to modify bread quality, could be used to increase consumers' acceptance of bread products added with tartary buckwheat powder and extend its application in the baking industry.

Key words： tartary buckwheat flour; toast bread; baking quality; straight dough fermentation; sponge dough fermentation; sour dough

Cite this article

HUANG Shengbo , ZHANG Yao , YU Yue , GUO Yuanxin , ZHANG Zhihong , WANG Dongxu , GUAN Huanan , ZHANG Yanjie , YU Yongjian . Effect of processing methods on quality of tartary buckwheat flour-containing bread[J]. Food and Fermentation Industries, 2024 , 50(13) : 198 -203 . DOI: 10.13995/j.cnki.11-1802/ts.036345

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