Abstract:

This study aimed at evaluating the quality of steamed bread under different freezing storage times, and the effect
of xylanase on anti-aging of frozen steamed bread was also investigated. Results showed that the sensory analysis, elasticity
and water extract content of bread containing xylanase was higher than those of control. The sensory scores and water extract
content of frozen dough increased than decreased with increasing addition of xylanase. Aging rate of steamed bread was
relatively higher within 48 h, but then gradually decreased and tended to be stable. Xylanase could be used as an additive for
delaying the aging process of frozen steamed bread.

Key words: xylanase, frozen steamed bread, anti-aging