Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Xi, Jinzhong; Zhao, Qiyan; Xu, Dan; Jin, Yamei; Wu, Fengfeng

doi:10.1016/j.foodchem.2022.132213

Cited by 16 publications

(9 citation statements)

References 33 publications

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“…The sample pan was heated from 30 to 110 °C at 10 °C/min. Retrogradation enthalpy (ΔH) was expressed in J/g sample (on a dry matter basis) [ 29 ].…”

Section: Methodsmentioning

confidence: 99%

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

Guo

Yin

Cheng

et al. 2022

Foods

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Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness (from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB.

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“…The sample pan was heated from 30 to 110 °C at 10 °C/min. Retrogradation enthalpy (ΔH) was expressed in J/g sample (on a dry matter basis) [ 29 ].…”

Section: Methodsmentioning

confidence: 99%

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

Guo

Yin

Cheng

et al. 2022

Foods

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“…Starch is a macromolecular polymer material that plays a crucial role in the texture of starchy food products. The crumb texture was determined to explore the effect of starch on CSB qualities, which is an essential attribute in describing steamed bread (Xi et al, 2022). The TPA results of CSB made from 11 wheat cultivars are presented in Table 4.…”

Section: Tpa Analysis Of Csbmentioning

confidence: 99%

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Song

Deng

Zhang

et al. 2023

Journal of Food Science

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Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%–28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure–property–quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore‐assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (βAp,i) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,v was negatively associated with resilience. Practical Application Starch has a vital role in wheat flour products. Clarifying the structure–property–quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.

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“…Steamed stuffed buns, a traditional staple food in China, are prepared by combining wheat dough with either meat-or vegetable-based fillings. 1 The high moisture content and nutrient-rich composition of steamed stuffed buns render it highly susceptible to microbial spoilage. 2 To prevent spoilage, frozen steamed stuffed buns (FSSB) are produced with a process that includes presteaming, cooling, quick freezing, frozen storage, and reheating.…”

Section: ■ Introductionmentioning

confidence: 99%

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

Ruan,

Wu,

Zhang

et al. 2024

J. Agric. Food Chem.

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Brown discoloration was observed in the crust of commercial frozen steamed stuffed buns (FSSBs) during resteaming. Culture-dependent and culture-independent analyses demonstrated that Serratia marcescens, a prodigiosin-producing species, was more abundant in spoiled samples than in unspoiled samples. Inoculation of experimental FSSBs with S. marcescens isolated from spoiled FSSBs confirmed that this species causes brown discoloration of FSSBs during resteaming. S. marcescens formed prodigiosin only between 15 and 28 °C but brown discoloration appeared only upon resteaming after storage at 4 °C. Highperformance liquid chromatography analyses revealed that prodigiosin was absent from yellow−brown FSSBs. The pigmentation observed during resteaming is thus likely attributable to the intermediate 2-methyl-3-amylpyrrole. These findings provide valuable insights into the microbial contamination of FSSBs and will facilitate the prevention of spoilage of FSSBs.

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Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures

Cited by 16 publications

References 33 publications

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming

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