Effects of Sourdough and Lactic Acid Bacteria Mixed Fermentation on Quality and Storage Characteristics of Steamed Buns

Abstract

The impact of mixed fermentation with reconstituted dry sourdough and lyophilized lactic acid bacteria (LAB) on the quality and storage characteristics of steamed bun was investigated. Texture characteristics, moisture content and aging characteristics of steamed buns were explored. The results showed that compared with sourdough-only steamed bun (SSB), specific volume and height-diameter ratio of sourdough-lactic acid bacteria steamed bun (L-SSB) increased significantly by 18.32% and 7.91%, respectively (P < 0.05), along with a significant improvement in sensory quality (P < 0.05). L-SSB showed a significant decrease in hardness, chewiness, and gumminess (P < 0.05) compared to SSB, while springiness, cohesiveness, and resilience increased. L-SSB exhibited enhanced skin whiteness (by 2.02%), and a more uniform and denser core structure, with an increase in stomatal density and porosity by 2.63% and 16.49%, respectively. During a nine-day storage period, the moisture content near the skin and bun core of SSB and L-SSB decreased by 4.62% and 3.90%, 1.73% and 1.64%, respectively. The aging enthalpy values of L-SSB were significantly lower than those of SSB (P < 0.05). Mixed fermentation with sourdough and LAB improved the quality of steamed bun, thus providing a theoretical basis for the development of novel steamed bun starters.

Keywords: lactic acid bacteria, steamed bun quality, storage characteristics