The Effects Of β-glucan On The Processing Characteristic Of Flour And Anti-staling Of Chinese Steamed Bread

P-glucan possesses a lot of physiological functions and good processing characteristics, such as improving human immunity, water retention, and so on. Firstly, in this paper, the effects of different amounts of yeast β-glucan and oat β-glucan on the flour properties parameters viz. water absorption, dough development time, dough stability time, degree of softening and Farinograph quality number, tensile properties parameters viz. strength, elongation, maximal stretched stress, maximal stretched stress ratio, and pasting properties parameters viz. highest viscosity, maintain viscosity, final viscosity, attenuation, regenerative value were analyzed. Secondly, the impacts of P-glucan on the gas production capacity of flour dough were also analyzed. Thirdly, the effects of β-glucan on the sensory quality of bread and textural properties were determined. Meanwhile, the correlation between amounts of added P-glucan and parameters values of flour properties and the anti-stale mechanism of P-glucan on Chinese steamed bread were discussed. The purpose of this paper was to provide a reference for application of β-glucan in industry of Chinese steamed bread.The results showed that there was a positive correlation between the amounts of four water absorption and the amounts of P-glucan added in the high-gluten flour, medium-gluten flour, low-gluten flour and bread flour. The other parameters of flour properties also changed with the addition of p-glucan from yeast and oat, but the dose-effect relationship between them was not significant. In comparison with oat β-glucan, yeast β-glucan had a stronger effects on the tensile properties parameters of flour.The results of gas production test showed that the floating time of flour dough added β-glucan was shortened and the gas production capacity of the yeast significantly enhanced.Sensory evaluation and texture analysis results showed that the Chinese steamed bread added 1.0% oat β-glucan had higher sensory scores in its specific volume, height, surface color and internal structure and that added 2.0% yeast β-glucan had higher sensory scores in its height, surface color, surface structure, internal structure and elasticity, which implied that β-glucan improved the quality of Chinese steamed bread.The results of storage test-18℃,4℃ and 25℃ showed that β-glucan can protect Chinese steamed bread from hardening, improve its chewiness and delay its aging. The reason that the β-glucan inhibiting Chinese steamed bread stale may be related to the increased contents of disulfide bonds.