Effects Of Sourdough Addition On The Textural And Physiochemical Attributes Of Microwaved Steamed-Cake

High efficiency and green processing are the advantages of microwave heating (MWH), but firm and tough texture are the common quality defects in microwave-baked products. The aim of this work was to investigate the effects of sourdough on the quality properties of microwaved steamed-cake (MSC) and to illustrate the potential mechanism of textural improvement. The textural characteristics of MSC were improved significantly by sourdough addition, especially in specific volume, hardness and chewiness. Sourdough addition increased the dielectric properties of batter. Based on the low-filed 1H NMR analysis, the molecular motion of batter with sourdough on the MHz timescale was reduced as compared to the sourdough-free MSC. The addition of sourdough increased the extractability of protein and the concentration of free sulfhydryl during 120 s of MWH. Significant change in pasting properties of starch was also observed. Sourdough-induced formation of weakened and ordered protein network contributed to the quality enhancement of products by MWH. This study facilitates the development of sourdough-based products and it is a novel approach for adjusting the texture of microwavebaked foods.