Effects of Different Refrigerated Processes on the Physical and Sensory Properties of Steamed Bread

Abstract:

The physical and sensory properties of the steamed bread with different refrigerated processes (frozen steamed bread, pre-steamed steamed bread, proofed-frozen dough, fermented-frozen dough, frozen dough and cold storage dough technology) were compared with fresh steamed bread. The specific volume, spread ratio, whiteness and the parameters from texture profile analysis (TPA) were used to evaluate the physical properties. The results showed that technology of cold storage dough was the best for the steamed bread. Technology of frozen dough and frozen steamed bread were better technology. Technology of pre-steamed steamed bread, proofed-frozen dough and fermented-frozen dough which were used in the industry of bread commonly were not fit for steamed bread.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 1589-1592
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.1589
• Online since: July 2012
• Authors: Xiao Qing Ren, Zong Hai Huang, Xin Yi He
• Keywords: Physical Properties, Refrigerate, Sensory Properties, Steamed Bread

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