Effect of dried honey powder on the quality and flavor of Chinese steamed buns premicrofermented with Pediococcus pentosaceus

Different concentrations of dried honey powder (DHP) (0%, 1%, 2%, and 3%) were added to flour and then premicrofermented with Pediococcus pentosaceus for 60 min. The dough was used to prepare Chinese steamed buns (CSB) after fermentation by yeast for 50 min. The results showed that the total water area of the dough increased, hardness and chewiness decreased, the specific volume (SV) increased and the pH decreased. The microstructure of the dough was analysed by scanning electron microscopy (SEM), and it was found that premicrofermentation with P. pentosaceus and DHP supplementation reduced starch crystallization and softened CSB compared to single yeast-fermented CSB. The relative contents of volatile components, including alcohols, aldehydes, acids, and heterocyclic substances, significantly increased in the premicrofermented CSB with the incremental addition of DHP. However, 1-octanol, 2-decen-1-ol and 2-butyl-1-octanol were only detectable in the DHP-supplemented CSB. Among the tested samples, the 2% DHP supplementation treatment resulted in the most effective increase in the types and contents of volatile compounds. It can be concluded that premicrofermentation with P. pentosaceus and 2% DHP effectively improved the flavor and quality of the CSB.