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<p>Fermentation is a promising method to improve the quality of whole wheat product. This study compared the performance of Jiaozi starter and baker’s yeast in fermenting whole wheat dough and making steamed bread. Fermentation with the Jiaozi starter significantly increased dough acidity due to the proliferation of lactic acid bacteria (LAB) and altered the dough’s water mobility pattern and dough pasting viscosity profile. Compared with yeast, the dough fermented with Jiaozi starter showed larger holes and higher <i>tan</i> δ. The untargeted metabolomics analysis showed that there was a total of 413 differential metabolites between the Jiaozi starter- and yeast-fermented doughs, and the superclass of organic acids and derivatives accounted for more than 30% of the top 30 differential metabolites. Higher specific volume, springiness and lower starch digestibility were observed for the steamed bread made with Jiaozi starter. These results revealed the underlying unique technological properties of Jiaozi starter in improving the quality of steamed bread.</p>

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Improved dough properties for wholemeal steamed bread made with Jiaozi starter fermentation compared to baker’s yeast

  • 期刊论文

  • 发表日期：

    2026年1月5日

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  • Yuxin Zhang,
  • Xiaohan Zhang,
  • Haifeng Li,
  • Zhijian Li

摘要

Fermentation is a promising method to improve the quality of whole wheat product. This study compared the performance of Jiaozi starter and baker’s yeast in fermenting whole wheat dough and making steamed bread. Fermentation with the Jiaozi starter significantly increased dough acidity due to the proliferation of lactic acid bacteria (LAB) and altered the dough’s water mobility pattern and dough pasting viscosity profile. Compared with yeast, the dough fermented with Jiaozi starter showed larger holes and higher tan δ. The untargeted metabolomics analysis showed that there was a total of 413 differential metabolites between the Jiaozi starter- and yeast-fermented doughs, and the superclass of organic acids and derivatives accounted for more than 30% of the top 30 differential metabolites. Higher specific volume, springiness and lower starch digestibility were observed for the steamed bread made with Jiaozi starter. These results revealed the underlying unique technological properties of Jiaozi starter in improving the quality of steamed bread.