Effect of Compound Improvers on Anti-retrogradation of Steamed Bread after Frozen Storage

doi:10.7506/spkx1002-6630-201012066

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (12): 284-287.doi: 10.7506/spkx1002-6630-201012066

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Effect of Compound Improvers on Anti-retrogradation of Steamed Bread after Frozen Storage

PAN Li-jun，FANG Kun，MA Dao-rong，SHOU Jia-fei

College of Biology and Food Engineering, Hefei University of Technology, Hefei 230009, China

Received:2009-09-04 Revised:2010-01-05 Online:2010-06-15 Published:2010-12-29
Contact: FANG Kun E-mail:fksuiyuan@hotmail.com

Abstract

Abstract:

The phenomenon of aging may happen to steamed bread stored at low temperatures, which has been shown to seriously affect the quality and flavor of steamed bread. In the production process of steamed bread, different enzyme preparations, emulsions and starches were added to improve the percentage changes in the hardness and resilience of steamed bread, and α -amylase, diacetyl tartaric acid esters of mono- and diglycerides (DATEM) and modified potato starch were selected. The orthogonal array optimization showed that the optimum amounts of the selected substances for the improved sensory score and precentage changes in the hardness and resilience of steamed bread were found to be: α-amylase 0.3%, DATEM 0.7% and modified potato starch 3%.

Key words: streamed bread, improver, retrogradation, hardness, resilience

CLC Number:

TS213.2

PAN Li-jun，FANG Kun，MA Dao-rong，SHOU Jia-fei. Effect of Compound Improvers on Anti-retrogradation of Steamed Bread after Frozen Storage[J]. FOOD SCIENCE, 2010, 31(12): 284-287.

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Effect of Compound Improvers on Anti-retrogradation of Steamed Bread after Frozen Storage

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