Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure

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).

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Improvement of gluten-free steamed bread quality by partial substitution of rice flour with powder of Apios americana tuber

Food Chemistry ◽

10.1016/j.foodchem.2020.127977 ◽

2021 ◽

Vol 337 ◽

pp. 127977

Author(s):

Seiko Ito ◽

Eiko Arai

Keyword(s):

Rice Flour ◽

Bread Quality ◽

Partial Substitution ◽

Gluten Free ◽

Apios Americana ◽

Steamed Bread

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Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

Journal of Cereal Science ◽

10.1016/j.jcs.2020.102921 ◽

2020 ◽

Vol 92 ◽

pp. 102921

Author(s):

Shuya Xu ◽

Rui Dong ◽

Yu Liu ◽

Xiaolong Wang ◽

Tian Ren ◽

...

Keyword(s):

Room Temperature ◽

Bread Quality ◽

Room Temperature Storage ◽

Chinese Steamed Bread ◽

Steamed Bread ◽

Temperature Storage

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Effect of wheat bran dietary fibre on the rheological properties of dough during fermentation and Chinese steamed bread quality

International Journal of Food Science & Technology ◽

10.1111/ijfs.14781 ◽

2020 ◽

Author(s):

Sen Ma ◽

Zhen Wang ◽

Ning Liu ◽

Peng Zhou ◽

Qingdan Bao ◽

...

Keyword(s):

Rheological Properties ◽

Wheat Bran ◽

Dietary Fibre ◽

Bread Quality ◽

Chinese Steamed Bread ◽

Steamed Bread

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Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Food Science and Technology International ◽

10.1177/1082013219864197 ◽

2019 ◽

Vol 26 (1) ◽

pp. 44-52

Author(s):

Marcin A Kurek ◽

Agnieszka Krzemińska

Keyword(s):

Water Content ◽

Wheat Flour ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Storage Condition ◽

Bread Quality ◽

Modified Atmosphere ◽

Polyphenol Content ◽

Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

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