Effect of water migration on the thermal-vacuum packaged steamed buns under room temperature storage

Sheng, Xialu; Ma, Zhen; Li, Xiaoping; Liu, Liu; Hu, Xinzhong

doi:10.1016/j.jcs.2016.10.008

Cited by 16 publications

(29 citation statements)

References 18 publications

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“…The results showed that the microorganism index, including Staphylococcus aureus and E. coli, met the requirements of the national standard. In addition, there was no significant change in protein content, moisture content, fat content, a\nd starch retrogradation, as measured using X-ray diffraction [120]. Utilizing this technology, water vapor disappeared after 3 days of storage, without leading to water condensation on the surface, thus having a similar effect as vacuum packaging.…”

Section: Packaging Technologymentioning

confidence: 93%

“…The moisture migration from crust to crumb was related to the staling of CSB [120]. Hot packaging is a novel technology that can be used for extending CSB shelf life.…”

Section: Packaging Technologymentioning

confidence: 99%

“…This technology saved energy consumption and minimized secondary contamination during transportation and retailing. The CSB packaged by this technology can be maintained fresh up to 90 days without any additives, giving good taste along with least starch retrogradation [120].…”

Section: Packaging Technologymentioning

confidence: 99%

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Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

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Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis. The relatively poor and unstable qualities of wheat flour, as well as the short shelf-life of fresh noodles and CSB have significantly retarded the efficient production of traditional staple foods at large scale and industrial level. This review summarizes the food additives, such as salts, vital wheat gluten, hydrocolloids, esters, enzymes, acids and lots of natural products, used to enhance flour quality and retard staling and microbe growth of noodles and CSB. In addition, recent advances focus on the physical treatments and packaging technologies applied in the production of fresh noodles and CSB were also introduced. The findings in this review would provide reference for further explorations toward the industrialization of traditional staple foods.

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Section: Packaging Technologymentioning

confidence: 93%

“…The moisture migration from crust to crumb was related to the staling of CSB [120]. Hot packaging is a novel technology that can be used for extending CSB shelf life.…”

Section: Packaging Technologymentioning

confidence: 99%

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Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

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“…Active packaging (oxygen absorber [OA] and oxygen absorber with ethanol emitter [OA + EE]) combined with cooling prior to packing and ultraviolet radiation treatment has been used to preserve CSB at 25°C up to 11 days . Thermal-vacuum package (T-VP), a novel technology developed for the storage of CSB, can prevent microbial spoilage and starch retrogradation of CSB, extending the shelf life of CSB up to 90 days at room temperature and keeping the taste well (Sheng et al, 2016). During the production process, the hot steamed breads are packaged directly and then cooled, which could prevent the contamination of microbes.…”

Section: Introductionmentioning

confidence: 99%

“…Thermal-vacuum package (T-VP), a novel technology developed for the storage of CSB, can prevent microbial spoilage and starch retrogradation of CSB, extending the shelf life of CSB up to 90 days at room temperature and keeping the taste well (Sheng et al, 2016). Interestingly, after the CSB is packaged, the bag expands because of water evaporation, but after cooling down (18-36 hr) at room temperature, water vapor attached to the package is absorbed by the steamed bread and forms a vacuum condition (Sheng et al, 2016). Interestingly, after the CSB is packaged, the bag expands because of water evaporation, but after cooling down (18-36 hr) at room temperature, water vapor attached to the package is absorbed by the steamed bread and forms a vacuum condition (Sheng et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Chinese steamed bread: Packaging conditions and starch retrogradation

Liu

Wang

et al. 2018

Cereal Chem

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Background and objectives: The starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal-vacuum package [T-VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation were monitored by NMR, SEM, XRD, and FT-IR. Findings: During storage, T-VP steamed bread kept higher water content and had longer shelf life compared to SP and VP. T-VP hindered the interactions among water molecules, gluten, and starch, thus relatively increasing the mobility of water molecules represented by T 23 in NMR tests compared to SP.T-VP decreased the speed of CSB starch granules getting narrowing in SEM, maintaining a good taste of steamed bread. Results from FT-IR and XRD suggested a lower retrogradation rate of CSB starch with T-VP as compared to SP and VP, and the retrogradation of CSB starch was affected by free water during storage. Conclusions: Thermal-vacuum package could delay the speed of water desorption, blocked the interaction among water molecules, gluten and starch and slowed the adhesion between starch granule, thus retard starch retrogradation of CSB. Significance and novelty: Thermal-vacuum package technology as an anti-retrogradation packaging system for CSB preservation could extend the shelf life of CSB for at least 84 days at room temperature. K E Y W O R D S

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Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Huang¹,

Miskelly²

2018

Cereal Chem

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Background and objectives: Steamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft, depending on the style and region. Findings: This review presents an overview of the major manufacturing methods in commercial production and the factors influencing product quality, including processing and flour quality. Forty years of research has helped refine wheat quality requirements for the different styles of steamed bread, but there are still conflicting reports on basic wheat quality requirements and ingredient effects which hinder progress in the field. Conclusions: In order for manufacturers to obtain the flour quality they require, all sectors of the chain must work to understand the interaction of production method and flour quality for each style of steamed bread and each region. This includes development and implementation of objective methods of steamed bread quality assessment. Significance and novelty: By considering both the style of steamed bread and method of manufacture as described in this review, it is possible to select the most appropriate methods and quality evaluation parameters. This should enable future researchers to present conclusions which may be useful to later workers. K E Y W O R D Sevaluation, faults, flour quality requirements, laboratory preparation, manufacture, steamed bread

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Effect of water migration on the thermal-vacuum packaged steamed buns under room temperature storage

Cited by 16 publications

References 18 publications

Food additives and technologies used in Chinese traditional staple foods

Food additives and technologies used in Chinese traditional staple foods

Chinese steamed bread: Packaging conditions and starch retrogradation

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

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