Abstract

The effect of stirring time, fermentation time and moisture content on staling of steamed bread were studied. The absorbance, Aw and their correlations for different mixing time steamed bread were measured. The absorbance of steamed bread with different fermentation time was described after cold storage for 72 h. In addition, the effect of moisture content on the microstructure of steamed bread was analyzed by Scanning Electron Microscopy (SEM) and the staling rate was quantified by DSC and absorbance. The result shows that the staling rate of steamed bread increased with the moisture content. It also indicates that the staling rate of steamed bread is affected by mixing time and related to Aw. Besides, fermentation time also has an effect on the staling rate of steamed bread.

Keywords:

Absorbance, DSC, microstructure, steamed bread, staling, staling rate,

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