This study investigated the influence of five mill streams on the freeze-thaw (FT) stability of dough and steamed bread quality. The 1M2 stream (1st reduction) exhibited the longest stability time (7.24 min), maximum dough height (36.1 mm), and the highest specific volume (1.93 mL/g) of steamed bread. The 1S stream (1st sizing) had the highest water-extractable arabinoxylan content (0.62 %), which contributed to frozen dough stability and maintained a high specific volume (1.85 mL/g) throughout FT treatment. In contrast, the 3M stream (3rd reduction) showed the shortest stability time (5.83 min) and lowest specific volume (1.39 mL/g). Protein subunit and rheological analyses revealed that higher gliadin content in the 1M2 and 1S streams promoted dough extensibility, facilitating expansion during fermentation and steaming. These results demonstrate the key role of mill stream characteristics in determining dough FT stability and provide valuable insights for the use of specific mill streams in frozen dough.
Maltogenic amylase suppressed starch retrogradation in baked products. Here, a maltogenic amylase-producing strain of bacteria was screened and identified as Bacillus licheniformis R-53. Its coding gene was cloned and over-expressed in Bacillus subtilis WB600. Recombinant maltogenic amylase BLMA exhibited activity of 3235 U/mg under optimal conditions (60 °C and pH 6.5), with a good thermostability and pH stability. Mixolab experiment showed that a concentration of 60 ppm BLMA significantly improved the operating characteristics of dough. Baking test indicated the recombinant BLMA reduced bread hardness by 2.12 times compared with the control. Compared with maltogenic amylase from Novozymes (Novamyl 3D BG) and Angel Yeast Co. Ltd. (MAM100), BLMA has better effect on improving the bread volume, and almost the same effect on reducing hardness, improving elasticity and maintaining sensory as Novamyl 3D BG. Adding BLMA improved bread quality, increased bread volume and decreased hardness during storage, thus extending its shelf life.
With the increasing prevalence of diet-related chronic diseases, developing baked goods with functional properties to enhance health benefits is essential. This study developed a modified fermented soluble dietary fiber (F-SDF) bread, assessing the impact of added F-SDF on starch, protein, and volatile flavor compounds, alongside potential mechanisms. The results showed that incorporating 1.0% F-SDF effectively enhanced bread quality. Specifically, adding 1.0% F-SDF reduced total starch content (1.59%), specific volume (0.48 mL/g), ΔH (1.65°C), hardness and chewiness compared to the control (CK). Additionally, adding 1.0% F-SDF increased the resistant starch content (1.72%), α -helix value (1.74%), relative crystallinity (2.68%), the short-range ordered structure (3.78%), and bound water content of bread. Notably, both F-SDF and unmodified soluble dietary fiber (R-SDF) reduced rapidly digestible starch (RDS) without a significant difference. Furthermore, Gas chromatography-ion mobility spectrometry (GC-IMS) analysis indicated that F-SDF incorporation introduced new volatile compounds, including Butyraldehyde and 1-Hexanol, while preserving key flavor compounds such as Hexanal and Ethyl acetate. Overall, this study expands the applications of F-SDF in baked goods and offers insights into the development of fiber-rich foods.
危险品化学品经营许可证（带存储）