The Impact of GDL on Alkaline Dough and Steamed Buns

Ever wondered how adding a tiny ingredient like glucono-δ-lactone (GDL) can transform alkaline dough and steamed buns? This study dug deep into the effects of GDL during thermal treatment. It turns out that GDL gives alkaline dough a boost in viscoelasticity and fluidity by strengthening intermolecular hydrogen bonds. This magical ingredient also softens steamed buns by a whopping 61. 04%, and increases their volume by 10. 4%. The taste and color get an upgrade too. But here's a catch: too much GDL can dissolve the gluten network, weakening the structure.

During heating, GDL plays a crucial role in building a stronger gluten network. As the temperature rises from 25°C to 60°C, GDL stabilizes the gluten proteins, reduces their reactivity, and forms a well-ordered network. However, excessive GDL can lower the pH, leading to the dissolution of the gluten network. When the heat goes up to 95°C, GDL interacts with sodium bicarbonate, adjusting the dough's pH and making it more elastic and softer. This finding offers a solid groundwork for using GDL as an acid reactant in chemical fermentation.

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