Textural and Sensory Attributes of Steamed Bread Fortified with High‐Amylose Maize Starch

Abstract

AbstractChinese steamed bread (CSB) is a staple food item produced through steaming fermented dough. High‐amylose maize starch (HAMS) is a natural source of resistant starch and dietary fiber. The feasibility of using HAMS with 80% amylose content to formulate northern style CSB was reported. Adding HAMS (up to 10%) had minimal influences on the color and texture of CSB. Specific volume and spread ratio of CSB were reduced by 10 − 20% and 10 − 13%, respectively. Increasing HAMS concentration from 2 to 10% decreased the staling rate of CSB by 8 − 48%. CSB with and without HAMS had a 3‐day mould‐free shelf‐life. Sensory evaluation showed that the overall acceptability of CSB containing HAMS (up to 6%) were comparable with control. Organoleptic, textural, and shelf life properties of CSB with 2% HAMS substitution were similar to the control.Practical ApplicationsAdding HAMS could improve the shelf life of CSB without negatively affecting the sensory acceptability. The results of this study suggest the possibility of expanding the HAMS application and CSB in functional food market. The findings provide some insights for industrial research and development using resistant starch for healthy steamed cereal products.