Baking characteristic improvement and starch retrogradation inhibition of Chinese pancakes by hydrocolloids

Abstract

With multiple layers and certain thicknesses, Chinese pancakes are similar to flatbread. Additionally, these are known as "Qian Ceng Bing" in China. Like other high-starch staple foods such as bread, steamed rice cakes, and cooked noodles, Chinese pancakes are prone to starch retrogradation during storage, resulting in a hard texture (Dong & Karboune, 2021; Eckardt et al., 2013; Liu, Zhang, Devahastin, et al., 2020). Although reheatingChinese pancakes helps to increase their acceptability, recovering it to fresh state quality is tough. In particular, the hectic life made microwave ovens a popular tool for reheating food, however, microwaves are not conducive to heating Chinese pancakes uniformly based on the movement of polar molecules and conductive ions, which can easily lead to hardening problems and is not conducive to restoring the quality of Chinese pancake after reheating (Albert et al., 2012;Mizrahi, 2012;Zhang et al., 2006). Therefore, limiting the starch regeneration of Chinese pancakes during storage and improving their quality after reheating are important steps in promoting the commercial sale and popularization of Chinese pancakes.Hydrocolloids have been studied for their ability to prevent starch regeneration by enhancing water retention and limiting water

Perspectives on Novel Technologies of Processing and Monitoring the Safety and Quality of Prepared Food Products

“…Lasagna, a pre-made pasta, is similar to prepared fried rice. It is made in a similar process and the ingredients are rich in starch, with a supplementary of oil, salt, and others; in addition, both need to be kept refrigerated [ 56 ]. The way lasagna is reheated can also be considered as a potential prepared fried rice reheating method.…”