Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread
Abstract The potential of fermentation broth of Ganoderma lucidum (FBG) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FBG are significantly higher than that of CSB in the control, and texture profile analysis also indicate...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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SpringerOpen
2019-08-01
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| Series: | AMB Express |
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| Online Access: | http://link.springer.com/article/10.1186/s13568-019-0859-5 |
| _version_ | 1818242773327806464 |
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| author | Zhao Guowei Wei Lili Liu Yufeng Wang Hailei |
| author_facet | Zhao Guowei Wei Lili Liu Yufeng Wang Hailei |
| author_sort | Zhao Guowei |
| collection | DOAJ |
| description | Abstract The potential of fermentation broth of Ganoderma lucidum (FBG) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FBG are significantly higher than that of CSB in the control, and texture profile analysis also indicates the increase of CSB hardness and chewiness caused by FBG. Observation on micro-structure of CSB shows that formation of larger pores and expansion of starch granules are the important reasons for the improvement of CSB specific volume (volS), and granule expansion is due to that gluten network distributed in CSB is destroyed as a result of cross-linkage of flour proteins catalyzed by laccase, which makes starch granules releasing from the network easily contact with steam or other enzymes during the proofing and steaming of dough. Moreover, FBG contains amylases which not only convert amylopectin to amylose, but also degrade starch to glucose, maltose and polysaccharides, correspondingly resulting in changes of amylose/amylopectin (Ae/An) ratio of flour and CSB volS, and the latter is because more CO2 produced by the yeast during CSB making leads to the larger pore area in crumb. Both hardness and chewiness are determined by the comprehensive effect of protein cross-linkage, Ae/An ratio and volS change, and this viewpoint gives a logical explanation for the effects of 0.025–0.10 ml/g of FBG on hardness and chewiness of CSB. |
| first_indexed | 2024-12-12T13:50:33Z |
| format | Article |
| id | doaj.art-e2f7d933882a41a2bd86d4583554341a |
| institution | Directory Open Access Journal |
| issn | 2191-0855 |
| language | English |
| last_indexed | 2024-12-12T13:50:33Z |
| publishDate | 2019-08-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | AMB Express |
| spelling | doaj.art-e2f7d933882a41a2bd86d4583554341a2022-12-22T00:22:34ZengSpringerOpenAMB Express2191-08552019-08-019111110.1186/s13568-019-0859-5Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed breadZhao Guowei0Wei Lili1Liu Yufeng2Wang Hailei3College of Life Sciences, Henan Normal UniversityDepartment of Life Science and Engineering, Jining CollegeCollege of Life Sciences, Henan Normal UniversityCollege of Life Sciences, Henan Normal UniversityAbstract The potential of fermentation broth of Ganoderma lucidum (FBG) in improving the quality of Chinese steamed bread (CSB) was firstly evaluated. The sensory quality scores of CSB treated by FBG are significantly higher than that of CSB in the control, and texture profile analysis also indicates the increase of CSB hardness and chewiness caused by FBG. Observation on micro-structure of CSB shows that formation of larger pores and expansion of starch granules are the important reasons for the improvement of CSB specific volume (volS), and granule expansion is due to that gluten network distributed in CSB is destroyed as a result of cross-linkage of flour proteins catalyzed by laccase, which makes starch granules releasing from the network easily contact with steam or other enzymes during the proofing and steaming of dough. Moreover, FBG contains amylases which not only convert amylopectin to amylose, but also degrade starch to glucose, maltose and polysaccharides, correspondingly resulting in changes of amylose/amylopectin (Ae/An) ratio of flour and CSB volS, and the latter is because more CO2 produced by the yeast during CSB making leads to the larger pore area in crumb. Both hardness and chewiness are determined by the comprehensive effect of protein cross-linkage, Ae/An ratio and volS change, and this viewpoint gives a logical explanation for the effects of 0.025–0.10 ml/g of FBG on hardness and chewiness of CSB.http://link.springer.com/article/10.1186/s13568-019-0859-5LaccaseAmyloseAmylaseChinese steamed breadGanoderma lucidumAmylopectin |
| spellingShingle | Zhao Guowei Wei Lili Liu Yufeng Wang Hailei Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread AMB Express Laccase Amylose Amylase Chinese steamed bread Ganoderma lucidum Amylopectin |
| title | Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread |
| title_full | Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread |
| title_fullStr | Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread |
| title_full_unstemmed | Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread |
| title_short | Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread |
| title_sort | impact of the fermentation broth of ganoderma lucidum on the quality of chinese steamed bread |
| topic | Laccase Amylose Amylase Chinese steamed bread Ganoderma lucidum Amylopectin |
| url | http://link.springer.com/article/10.1186/s13568-019-0859-5 |
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