Water-Retention Agent for Microwave Reheating of Quick-Frozen Steamed Breads and Its Effect on Texture

doi:10.7506/spkx1002-6630-201224069

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 315-320.doi: 10.7506/spkx1002-6630-201224069

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Water-Retention Agent for Microwave Reheating of Quick-Frozen Steamed Breads and Its Effect on Texture

FAN Hui-ping 1，PAN Zhi-li1，CHEN Jun2，WANG Na1，AI Zhi-lu1,*，LI Jia1，LUO Mei3

1. College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China；2. Henan Xingtai Science and Technology Industrial Co. Ltd., Zhengzhou 450001, China；3. Henan Institute of Engineering, Zhengzhou 451191, China

Received:2012-07-12 Revised:2012-12-04 Online:2012-12-25 Published:2012-12-12

Abstract

Abstract: A water-retention agent for improving the quality of quick-frozen steamed breads after microwave reheating was prepared from several improvers such as sodium alginate, gellan gum and calcium stearoyl lactylate (CSL). The optimized water-retention agent was composed of 0.37% sodium alginate, 0.15% gellan gum and 0.21% CSL as determined using response surface methodology. The observed weight loss rate of quick-frozen steamed breads with the addition of the optimized water-retention agent after microwave reheating was 6.02%, which was close to the predicted value of 6.01%. In conclusion, the optimal water-retention agent was reliable.

Key words: quick-frozen steamed bread, microwave reheating, improver, quality

CLC Number:

TS213.2

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Water-Retention Agent for Microwave Reheating of Quick-Frozen Steamed Breads and Its Effect on Texture

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