Physico-chemical and Microbiological Properties of Steamed and Steam-baked Bread during Storage

doi:10.7506/spkx1002-6630-201021040

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (21): 176-181.doi: 10.7506/spkx1002-6630-201021040

• Basic Research • Previous Articles Next Articles

Physico-chemical and Microbiological Properties of Steamed and Steam-baked Bread during Storage

LENG Jin-song1，DAI Yuan2，LIU Chang-hong3

1. Branch of Food Engineering, Jilin Business and Technology College, Changchun 130062, China；
2. Department of Bioengineering, Jilin Science and Technology Vocational College, Changchun 130123, China；
3. College of Cereal and Oils Food, Henan University of Technology, Zhengzhou 450052, China

Received:2010-06-25 Online:2010-11-15 Published:2010-12-29
Contact: LENG Jin-song E-mail:lengjinsong@sina.com

Abstract

Abstract:

Physico-chemical (hardness, water activity, fragmentation ratio and swelling degree, crystallinity, TPA structural properties) and microbiological properties of steamed and steam-baked bread stored at 25 ℃ during storage were compared to explore the effect of processing method on the quality of products and the retrogradation mechanism. Steam-baked bread had more excellent function in delaying retrogradation, attenuating aging, preventing from microbial invasion and extending storage period.

Key words: steamed bread, physico-chemical and microbial properties, rheology, microstructure

CLC Number:

TS201.1

LENG Jin-song1，DAI Yuan2，LIU Chang-hong3. Physico-chemical and Microbiological Properties of Steamed and Steam-baked Bread during Storage[J]. FOOD SCIENCE, 2010, 31(21): 176-181 https://doi.org/10.7506/spkx1002-6630-201021040

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Physico-chemical and Microbiological Properties of Steamed and Steam-baked Bread during Storage

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