Abstract: This study evaluated the sensory quality, microstructure, textural properties, and staling properties of Chinese steamed bread with konjac glucomannan (KGM) (0.0%, 0.5%, 1.0%, 1.5% and 2.0%), and attempted to account for the mechanism underlying the effect of KGM on these properties of Chinese steamed bread. We found that after the addition of KGM, the layered structure of steamed bread became fractured, and the whole gluten network structure became less clear, while dough elasticity and hardness were considerably increased, probably because KGM was adhered to the surface of the protein gluten during the process of gluten network formation, and destroyed inter-molecular cross-linking between protein molecules. The results of sensory evaluation indicated that the quality of steamed bread with the addition of 0.5% KGM was the most desirable and similar to that of the control without added KGM, suggesting that it is possible to produce low glycemic index steamed bread with the addition of 0.5% KGM. Therefore, the addition of KGM can lead to changes in the sensory quality and textural properties of steamed bread.

Key words: Chinese steamed bread, konjac glucomannan, texture profile analysis