Abstract: The staling of steamed bread is a critical problem hindering the industrialization of steamed bread. In the present study, konjac glucomannan (KGM) was added in steamed bread processing to investigate its anti-staling effect. Meanwhile, the parameters in steamed bread processing were optimized using the Plackett-Burman experimental design and orthogonal array design. Results showed that adding KGM in the wheat flour improved the anti-staling property of steamed bread, and the processing conditions were as follows: wheat flour 200 g, KGM 5.0 g, yeast 1.7 g, white granulated sugar 1 g, preparation time 1 h and dough time 2.5 h. Steamed breads produced under the optimized conditions presented smooth surface, lofty shape, big specific volume and exquisite internal structure, with improved staling rate.

Key words: steamed bread, anti-staling , konjac glucomannan