Understanding how starch constituent in frozen dough following freezing-thawing treatment affected quality of steamed bread

The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

Download Full-text

Impact of Sodium Alginate and Xanthan Gum on the Quality of Steamed Bread Made from Frozen Dough

Cereal Chemistry ◽

10.1094/cchem-03-14-0036-r ◽

2015 ◽

Vol 92 (3) ◽

pp. 236-245 ◽

Cited By ~ 7

Author(s):

Turkay Kondakci ◽

Amanda Mei Yen Ang ◽

Weibiao Zhou

Keyword(s):

Sodium Alginate ◽

Xanthan Gum ◽

Frozen Dough ◽

Steamed Bread

Download Full-text

Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics

Cereal Chemistry ◽

10.1094/cchem.2003.80.6.773 ◽

2003 ◽

Vol 80 (6) ◽

pp. 773-780 ◽

Cited By ~ 81

Author(s):

R. Sharadanant ◽

K. Khan

Keyword(s):

Frozen Dough

Download Full-text

Effect of Ultrasound-Assisted Dough Fermentation on the Quality of Dough and Steamed Bread with 50% Sweet Potato Pulp

SSRN Electronic Journal ◽

10.2139/ssrn.3964611 ◽

2021 ◽

Author(s):

Min Zhang ◽

Wenjing Suo ◽

Yuxin Deng ◽

Lijun Jiang ◽

Mingming Qi ◽

...

Keyword(s):

Sweet Potato ◽

Potato Pulp ◽

Steamed Bread ◽

Ultrasound Assisted

Download Full-text

Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

International Journal of Food Engineering ◽

10.2202/1556-3758.1217 ◽

2007 ◽

Vol 3 (3) ◽

Cited By ~ 16

Author(s):

Kun Sha ◽

Ping Qian ◽

Li-Jun Wang ◽

Zhan-hui Lu ◽

Li-Te Li

Keyword(s):

Water Retention ◽

Storage Time ◽

Soluble Starch ◽

Prolonged Storage ◽

Water Retention Capacity ◽

Study Quality ◽

Total Water ◽

Retention Capacity ◽

Steamed Bread

In this study, quality of Man-tou, the Chinese traditional steamed bread during storage was studied. Values for water retention capacity, total water solubles, soluble starch, and soluble amylose and amylopectin of Man-tou decreased with storage time. Results showed that hardness, chewiness and gumminess of Man-tou increased, while, springiness cohesiveness and resilience decreased along with prolonged storage time (p<0.05). Sensory evaluation results showed that all sensory rating of Man-tou, including softness, stickiness, cohesiveness, elasticity, taste and total score, dropped drastically within 24 h of storage time (p<0.05). Differential Scanning Calorimeter (DSC) was used to determine crystalline structure of amylopectin in Man-tou, and the value for enthalpy of crystallization was found increased with storage time. Amylopectin crystallization was significantly associated to Man-tou firming (p<0.01).

Download Full-text