Research Article | OPEN ACCESS
Effect of Stirring Time, Proofing Time and Water Content on the Aging of Steamed Bread
Yunfeng Hu, Li Su, Yunyun Liu, Hanyan Hu and Fei Li
Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
Advance Journal of Food Science and Technology 2016 11:648-652
Received: May 13, 2016 | Accepted: July 11, 2016 | Published: December 15, 2016
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,
References
-
AACC (American Association of Cereal Chemists), 2000. Method 44-19. In: Anonymous Approved Methods of the AACC. 10th Edn., The Association, St. Paul, MN.
-
AQSIQ, 2007. Chinese Steamed Bread Made of Wheat Flour, GB/T 21118-2007. General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (AQSIQ).
-
Koo, H.J., S.H. Park, J.S. Jo, B.Y. Kim and M.Y. Baik, 2005. Gelatinization and retrogradation of 6-year-old Korean ginseng starches studied by DSC. LWT-Food Sci. Technol., 38(1): 59-65.
Direct Link -
Lent, P.J. and L.A. Grant, 2001. Effects of additives and storage temperature on staling properties of Bagels. Cereal Chem., 78(5): 619-624. http://aaccipublications.aaccnet.org/doi/abs/10.1094/CCHEM.2001.78.5.619.
CrossRef Direct Link -
Longton, J. and G.A. Legrys, 1981. Differential scanning calorimetry studies on the crystallinity of ageing wheat starch gels. Starch, 33(12): 410-414. http://onlinelibrary.wiley.com/doi/10.1002/star.19810331204/full.
CrossRef Direct Link -
Lu, S., L.N. Chen and C.Y. Lii, 1997. Correlations between the fine structure, physicochemical properties, and retrogradation of amylopectins from Taiwan rice varieties. Cereal Chem., 74(1): 34-39.
Direct Link -
Marston, P.E. and A.L. Short, 1969. Factors involved in the storage of bread. Food Technol. Aust., 21: 154-159.
-
Peng, H., 2012. Study on the sensory quality of a steamed buns with grain flour. J. Chinese Cereal. Oil. Assoc., 27(8): 16-19.
Direct Link -
Piazza, L. and P. Masi, 1995. Moisture redistribution throughout the bread loaf during staling and its effect on mechanical properties. Cereal Chem., 72(3): 320-325.
Direct Link -
Ping, Q., L. Lite and H. Jinfeng, 2005. Studies on the hardening mechanism of Chinese steamed bread. J. Chinese Inst. Food Sci. Technol., 5(4): 79-86.
Direct Link -
Rao, P.A., A. Nussinovitch and P. Chinachoti, 1992. Effects of selected surfactants on amylopectin recrystallization and on recoverability of bread crumb during storage. Cereal Chem., 69(6): 613-618. http://agris.fao.org/agris-search/search.do?recordID=US9409245.
Direct Link -
Roach, R.R. and R.C. Hoseney, 1995. Effect of certain surfactants on the starch in bread. Cereal Chem., 72(6): 578-582.
Direct Link -
Rogers, D.E., K.J. Zeleznak, C.S. Lai and R.C. Hoseney, 1988. Effect of native lipids, shortening, and bread moisture on bread firming. Cereal Chem., 65(5): 398-401.
Direct Link -
Ronda, F., P.A. Caballero, J. Quilez and Y.H. Roos, 2011. Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness. J. Cereal Sci., 53(1): 97-103.
Direct Link' target='_blank'>CrossRef Direct Link -
Ronda, F., J. Quilez, V. Pando and Y.H. Roos, 2014. Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread. J. Food Eng., 131: 116-123.
CrossRef Direct Link -
Sha, K., P. Qian, L.J. Wang, Z.H. Lu and L.T. Li, 2007. Effect of storage time on the physicochemical and sensory properties of Man-tou (Chinese steamed bread). Int. J. Food Eng., 3(3): 1-17.
CrossRef Direct Link -
Zeleznak, K.J. and R.C. Hoseney, 1987. Characterization of starch from bread aged at different temperatures. Starch, 39(7): 231-233. http://onlinelibrary.wiley.com/doi/10.1002/star.19870390704/abstract.
CrossRef Direct Link -
Zhao, R., J. Wang and J. Cui, 2002. Initial study on staling indexes of steamed bread. Chinese Cereal. Oil. Assoc., 17(5): 16-19.
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|