Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat

Abstract

Background and objectivesThe effects of Chinese steamed bread (CSB) flour fortification with β‐glucan (1%–5% of wheat flour) from yeast and oat (YβG, 7.4 × 106 and OβG, 1.3 × 107) on the rheological properties of dough and specific volume, texture, and staling characteristics of CSB, a kind of traditional fermented food but it lacks dietary fiber, have been compared.FindingsThe addition of β‐glucan to the dough formula increased the farinograph water absorption, dough development time, and the resistance to deformation but decreased the dough stability, dough weakening degree, extensibility, peak, hold, final and setback viscosity, and retrogradation value; OβG exerted a greater effect than did YβG. Chinese steamed bread (CSB) with 1%–2% OβG or YβG addition possessed the higher specific volume and resilience and showed the similar hardness, springness, cohesiveness, gumminess, and chewiness compared to the control; while, CSB with 4%–5% OβG or YβG addition exhibited a smaller specific volume, a larger hardness and the similar springness, cohesiveness, gumminess, chewiness, and resilience than did the control. β‐glucan addition resulted in the higher freezable and unfreezable water content and in the lower firmness and amylopectin retrogradation during storage at 25°C, thus retarded CSB staling.Conclusionsβ‐glucan at 1%–2% addition levels was more effective in helping to soften CSB and preventing CSB staling.Significance and noveltyConditions that β‐glucans incorporation increased the water‐holding capacity of CSB, restricted water migration, and retarded the long‐term starch retrogradation, thus softening CSB and preventing CSB staling.