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