Study On Rice Wine Sourdough Steamed Bread

As a traditional starter,rice wine is rich in bacteria,and the main source of bacteria is the introduction of sweet starter.The rice wine produced by different brands of sweet wine koji will also affect the quality of rice wine,and further affect the rice wine sourdough steamed bread.In this paper,the effects of different brands of sweet wine koji on the quality of rice wine and steamed bread were studied firstly.Secondly,the production technology of rice wine sourdough was optimized by response surface method.At the same time,the dynamic changes in the fermentation process of rice wine sourdough and yeast sourdough were studied.At last,the effect of rice wine sourdough adding amount,alkali adding amount and stirring time on dough quality was studied,and the processing technology of rice wine sourdough steamed bread was optimized by response surface methodology,which was more suitable for the production of rice wine bread,and compared with yeast bread.The main results are as follows:?1?Using northeast glutinous rice as raw material,rice wine was made by using Xiwang,Suzhou honey,Shuanglong,Shangchuan,Angel sweet koji,and then steamed bread was made by using rice wine as starter.The reducing sugar,total sugar,pH,total acid,proteinase activity,amylase activity,yeast and lactic acid bacteria counts of rice wine were determined,and the specific volume,hardness,whiteness and sensory evaluation score of steamed bread were analyzed.The results showed that the contents of reducing sugar and total sugar of Angel rice wine were 19.08 mg/g and 3.67%respectively.The specific volume,whiteness and sensory score of Anji rice wine steamed bread were higher,and the sensory score of steamed bread was 85.2.By comprehensive analysis,Angel sweet wine koji was selected to make rice wine.?2?By the 3,5-dinitrosalicylic acid spectrophotometry,gluten index analyzer and pH meter,the effects of fermentation time,fermentation temperature and rice wine addition on the pH,reducing sugar content,wet gluten and gluten index of rice wine sourdough were studied.Based on a single factor,three factors of fermentation time,fermentation temperature and rice wine addition were selected to optimize the rice wine sourdough fermentation process by response surface analysis.The best conditions were fermentation time 10 h,fermentation temperature 27?,rice wine addition 10%.?3?The rice wine was used as a starter to make dough,and the yeast dough was used as a control.The volume,reducing sugar,wet gluten content,gluten index,free SH,disulfide bond,moisture distribution and secondary structure of the two doughs produced were measured and analyzed.The results showed that with the increase of fermentation time,the content of the disulfide bond and tensile breaking force decrease,the content of the sulfhydryl group increases,and the tensile distance increases first and then decreases.In general,rice wine dough had more final weak binding water than yeast dough,and the whole fermentation process is relatively stable.The fermentation activity of rice wine was lower than that of yeast.In the process of fermentation,the damage degree of GMP in rice wine dough is much greater than that in yeast dough.The gluten strength of yeast dough is higher than that of rice wine dough,and the extensibility of rice wine dough is better than that of yeast dough.?4?The effects of rice wine sourdough on the pH,wet gluten content,gluten index,free sulfhydryl group,water distribution,GMP content,scanning electron microscope,creep recovery,gelatinization viscosity and fermentation rheology of dough were studied.The results show that there was a linear relationship between the amount of rice wine sourdough addition and pH.Rice wine sourdough could reduce GMP content and molecular interaction in dough,shorten peak time,improve starch recovery value,dough stability,dough maximum gas production rate H?m,dough maximum height Hm,peak time T₂₂ and T₂₃.Rice wine sourdough has a significant effect on the resistance and elasticity of the dough.Too much or too little rice wine sourdough could damage the formation of the gluten network.?5?The effects of alkali on the pH,wet gluten content,gluten index,free sulfhydryl group,water distribution,GMP content,scanning electron microscope,creep recovery,gelatinization viscosity and fermentation rheology of dough were studied.The results show that the relationship between the amount of alkali addition and pH was linear.The alkali could improve the GMP content,gluten index,gas volume V_T,gas retention coefficient R_C,peak viscosity of starch,gelatinization temperature,increase the elasticity and extensibility of dough,reduce the thermal stability and softness of starch.When the alkali content was 0.20%,the peak time T₂₂ reaches the maximum value.The structure of gluten network more uniform and dough more delicate,when the amount of alkali added was 0.20%and 0.25%,?6?The effects of stirring time on the pH,wet gluten content,gluten index,free sulfhydryl group,water distribution,GMP content,scanning electron microscope,creep recovery,gelatinization viscosity and fermentation rheology of dough were studied.With the increase of stirring time,the content of the free sulfhydryl group?SH?in dough decreased first and then increased,GMP content,Hm,T₂₂ peak height increased first and then decreased,Jmax,?_K value decreased,?₀ value increased.In the dough of 12 and 14min,the inner structure was more compact and uniform,with less space and small holes.?7?Rice wine sourdough steamed bread was made by the second fermentation method.The single factor experiment and Box-Behnken experiment design were used to analyze the influence of the amount of rice wine sourdough added,alkali added and stirring time on the quality of steamed bread.The results show that the optimum conditions of wine rice sourdough steamed bread?RW?were as follows:the rice wine sourdough amount of 70%,the alkali amount of 0.25%,and the stirring time of 13 min.Meanwhile,the texture,amino acid composition,amino acid score and volatile substances of rice wine sourdough steamed bread?RW?and primary fermentation yeast steamed bread?JM?were analyzed by texture analyzer,amino acid analyzer and headspace solid phase microextraction and gas-mass spectrometry?GC-MS?.The results show that RW tastes sweeter,chewy and has good recovery than JM.The total amino acids,essential amino acids and nonessential amino acids in RW were higher than those in JM.RW can obtain more suitable amino acid ratio.21 and 14 volatile aroma compounds were detected in RW and JM,respectively.The main aroma active components of RW were alcohols and esters.The main aroma active components of JM were aldehydes and alcohols.The results show that the rice wine sourdough steamed bread with ccould improve the flavor and quality of steamed bread to a certain extent.