Effect of curdlan on improving dough rheological properties and performance of corresponding steamed bread

Abstract

This study explored the effect of curdlan on dough rheological properties, and the performance of corresponding steamed bread. Curdlan addition significantly improved the rheological, dynamic rheological and fermentation properties of dough, and ultimately enhanced the textural and sensory properties of corresponding steamed bread. The microstructure confirmed that the dough with 0.5% curdlan had uniform size and dense gluten network. Addition of curdlan also increased the pasting temperature, the peak and final viscosities, but decreased the breakdown and setback parameters of starch. The steamed bread with 0.5% curdlan had minimum hardness (1266 g), maximum specific volume (2.50 mL/g) and highest sensory score (92.0). Storage experiments suggested that 0.5% curdlan decreased the crumb firming rate and alleviated the retrogradation of starch in steamed bread, indicating that curdlan was effective in retarding the steamed bread staling during storage. It was concluded that 0.5% curdlan had positive effect on rheological properties of wheat dough and quality of corresponding steamed bread.