Effect Of Hydrocolloids On The Quality Of Chinese Steamed Bread And The Underlying Mechanism

With the development of China's social economy and urbanization,there is a tendency to produce Chinese steamed bread(CSB)on a large scale and industrial level.The staling of CSB is an improtant challenge to meet this trend.Hydrocolloids can delay the staling of satrch-based foods and improve the quality of fresh foods by controlling the mobility of water molecules.Therefore,this paper studied the effect of three hydrocolloids(sodium alginate,pectin and gum arabic)on the functional properties of wheat flour,the quality of CSB during storage,and the effect of three hydrocolloids on quality of CSB during storage.In order to lay foundation for the industrialization of CSB.This experiment investigated the gelatinization properties,swelling power properties,pasting properties and gels texture properties of wheat flour with three hydrocolloids added with different concentrations(0%,0.5%,1.0%,1.5%and 2.0%,based on wheat flour).The research indicated that the addition of three hydrocolloids have a small effect on the gelatinization properties and swelling power properties of wheat flour;Sodium alginate and gum arabic can increase the stability of wheat flour paste and reduce the short-term retrogradation value of wheat flour,while pectin showed the oppsite trend.The results of texture analysis also showed that sodium alginate and gum arabic could inhibit the retrogradation of wheat flour gels,while pectin had no significant effect on the retrogradation of wheat flour gels.This experiment also investigated the changes in the quality of CSB stored in a refrigerator at 4 ? for different time(0 d,1 d,2 d,4 d and 7 d).The results showed that with the prolongation of storage time,the hardness,gumminess,and chewiness of CSB increased gradually,the springiness,cohesiveness resilience and chrominance gradually decreased;The starch gradually retrogradation,its long-range order and short-range order getting better and better;The moisture content and water mobility are gardually decreasing,and the combined water gradually moves to the relatively more fluid water;The staling rate is the fastest at 1 d of CSB during storage.Understand the quality changes of CSB during storage,and then explore the effect of three hydrocolloids at different concentrations(0%,0.5%and 1.0%,based on wheat flour)on the quality of CSB during storage and related mechanisms.Studies have showen that adding sodium alginate and pectin,with increase of the concentration,the hardness of CSB gradually increased,while the addition of gum arabic reduced the hardness of CSB;The addition of three hydrocolloids,all reduced the firming rate of CSB to varying degrees during storage,delayed the staling of CSB during storage;The three hydrocolloids had a slightly effect on the chrominance of CSB.The three hydrocolloids had no siginificant effect on the starch retrogradation of CSB during storage.The three hydrocolloids inhibited the migration of water and the decrease of moisture content of CSB during storage,consistent with the results of texture analysis,pectin has the best inhibitory effect,followed by sodium alginate,and finally gum arabic,and their inhibitory effect increases with increasing concentration.