Food Irradiation · Food Science
SU Shan, XU Ruixia, ZHANG Shun, SUN Yiming, DENG Mingqin, LIU Shuliang, LIU Aiping
To utilization of soybean by-products and develop new nutritional flour products, soybean dregs sourdough was prepared using soybean dregs as raw material and Leuconostoc citreum E12 as the starter. The effects of addition amounts of soybean dregs sourdough (0%, 20%, 30% and 40%) on the fermentation activity, dynamic rheological characteristics, antioxidant activity and dietary fiber content of steamed bread dough (corresponding numbers as S0, S20, S30 and S40 respectively) were studied. Meanwhile, the sensory quality of bean dregs sourdough steamed bread (corresponding numbers as CS0, CS20, CS30 and CS40 respectively) and changes of texture and moisture content of steamed bread during storage were studied. The results showed that adding soybean dregs sourdough could reduce the elasticity and viscosity of steamed bread dough, and could also reduce the overall viscoelasticity of the steamed bread dough.The antioxidant activity and dietary fiber content of steamed bread dough increased significantly with the addition of soybean dregs sourdough. When soybean dregs sourdough was added at 40%, 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging rate and 2,2'-azinobis-(3-ethylbenzthiazoline-6-sulphonate) diammonium salt (ABTS) free radical scavenging rate reached 15.61% and 79.59%, respectively, which increased by 5.10 percentage points and 15.02 percentage points compared with S0. The total dietary fiber content reached 3.91 g·100g-1, which increased by 138.79% compared with S0. In addition, there was no significant difference in the specific volume and elongation of steamed bread prepared with 20% soybean dregs sourdough and CS0, but positive influences were observed in appearance, color, flavor and taste of steamed bread with the overall acceptability reached 7.8. After 5 days of storage, hardness, chewiness and gumminess of CS0 increased by 180.85%、69.62% and 98.08%, respectively, while that of CS40 increased by 76.19%, 30.88% and 33.96%, which was significantly lower than CS0. The moisture content of CS40 was always higher than that of CS0 during the storage period. The results showed that soybean dregs sourdough could slow down the aging of steamed bread. This study provides a technique support for the application of soybean dregs resources and the development of sourdough products.