Abstract
The effect of stirring time, fermentation time and moisture content on staling of steamed bread were studied. The absorbance, Aw and their correlations for different mixing time steamed bread were measured. The absorbance of steamed bread with different fermentation time was described after cold storage for 72 h. In addition, the effect of moisture content on the microstructure of steamed bread was analyzed by Scanning Electron Microscopy (SEM) and the staling rate was quantified by DSC and absorbance. The result shows that the staling rate of steamed bread increased with the moisture content. It also indicates that the staling rate of steamed bread is affected by mixing time and related to Aw. Besides, fermentation time also has an effect on the staling rate of steamed bread.
Highlights
IntroductionChinese steamed bread or bun (Mantou in Chinese) plays an important role in daily life
As a traditional staple, Chinese steamed bread or bun (Mantou in Chinese) plays an important role in daily life
Steamed bread is usually prepared from wheat flour and water as core materials combined with instant dry yeast as a starter (AQSIQ, 2007) through fermentation method
Summary
Chinese steamed bread or bun (Mantou in Chinese) plays an important role in daily life. Steamed bread is usually prepared from wheat flour and water as core materials combined with instant dry yeast as a starter (AQSIQ, 2007) through fermentation method. It is named as bread, the cooking way of steamed bread is not baking but steaming. Sha et al (2007) pointed out that the main factor of aging of steamed bread is starch staling. The aim of this study was, to analyze effects of stirring time, proofing time and moisture content on the aging of steamed bread
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