Work

Effects of different fermentation methods on the highland barley reconstituted dough and bread

Year: 2025

Type: article

Abstract: This study employed a multidimensional analytical approach to investigate the effects of straight dough fermentation (STD), sourdough dough fermentation (SBD), and sponge dough fermentation (SPD) on highland barley reconstituted dough and its corresponding bread. The results showed that the SPD fermentation method significantly increased the bound water content (14.53%) and enhanced the water retention capacity of the reconstituted dough. Fourier transform infrared spectroscopy (FTIR) analysis revealed that the different fermentation methods had a minimal effect on the protein's secondary structure, with the protein conformation in the SPD sample resembling that of the control group more closely. Texture analysis showed that the dough texture of the SPD sample was significantly softer. In conclusion, the SPD fermentation method was found to have significant advantages in enhancing the technological properties of highland barley reconstituted dough and optimizing the overall quality of the final bread product.

Source: LWT

DOI: 10.1016/j.lwt.2025.118354

Authors: Shiyuan Yang, Taotao Zhang, Ying Xiong, Ming Zhou, Dongxian Zhang

Institutions: Hainan Vocational University of Science and Technology, Hainan Medical University, Jiangxi Agricultural University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240