Effects of new fermentation strains: Weissella confusa GTA22 and Weissella koreensis QAY6 on the quality of dough and steamed bread

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-23 DOI:10.1016/j.fbio.2025.106223

Qifeng Wang, Wenjun Wang, Yumeng Zhang, Yunping Yao, Bin Dong, Guozhong Zhao

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Abstract

To develop novel fermentation strains for enhancing the texture and flavor of steamed bread, this study screened Weissella confusa GTA22 (WC) and Weissella koreensis QAY6 (WK) from five Weissella strains for single strain fermentation and co-fermentation experiments with Saccharomyces cerevisiae (SC). The results indicated that the fermentability of WK in dough reached approximately 81% of that of S. cerevisiae. Co-fermentation facilitated the production of organic acids, reduced the mobility of water molecules in dough, and made the protein network structure more ordered. In addition, the flavor (aroma and taste) score of steamed bread in WC + SC group was 23.65% higher than that of steamed bread in SC group, which was the most popular in sensory evaluation, and its overall acceptability was 8.05 points. The steamed bread of WK + SC group was the softest, with a specific volume of 2.64 ± 0.10 mL/g. Meanwhile, W. confusa GTA22 and W. koreensis QAY6 exhibit considerable potential as single strain fermentation agents for dough.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.