Characterization for Staling of Chinese Rolls

Abstract:

Chinese rolls are prepared from hot water dough and wrapped with meat and vegetable when consumption. Staling of Chinese rolls results in loss in texture and eating quality. Moisture content, enthalpy change (H), texture and sensory quality of Chinese rolls which are significantly affected during staling at 4°C storage, were monitored over a storage period of four days. Moisture content was founded to decrease steadily during staling of Chinese rolls. Enthalpy change, H, as measured by DSC increased with storage time. The texture of Chinese rolls became progressively harder with storage at 4°C. A decrease in sensory quality and acceptability of the Chinese rolls was observed with storage. Most of the staling parameters show good correlation. Texture showed the best overall correlation with all other staling parameters.

• Periodical: Advanced Materials Research (Volumes 798-799)
• Pages: 1049-1052
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.798-799.1049
• Online since: September 2013
• Authors: Dong Jing Zhang, Yan Xing Zhao, Wei Yang, Yao Xu, Zheng Zhao
• Keywords: Chinese Rolls, Enthalpy Change, Sensory Quality, Staling, Texture

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