Textural and staling characteristics of steamed bread prepared from soft flour added with inulin
文献类型： 外文期刊
作者： Kou, Xuerui 1 ; Luo, Denglin 1 ; Zhang, Kangyi 3 ; Xu, Wei 4 ; Li, Xuan 1 ; Xu, Baocheng 1 ; Li, Peiyan 1 ; Han, Sihai 1 ; L 1 ;
作者机构： 1.Henan Univ Sci & Technol, Coll Food & Bioengn, Luoyang 471023, Henan, Peoples R China
2.Henan Univ Sci & Technol, Henan Engn Res Ctr Food Mat, Luoyang 471023, Henan, Peoples R China
3.Henan Acad Agr Sci, Ctr Agr Prod Proc, Zhengzhou 450008, Henan, Peoples R China
4.Xinyang Normal Univ, Coll Life Sci, Xinyang 464000, Henan, Peoples R China
关键词： Inulin; Different degree of polymerization; Soft flour; Steamed bread; Quality; Water migration; Storage characteristics
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2019 年 301 卷
页码：
收录情况： SCI
摘要： The purpose of this paper is to investigate the effects of inulin with different degree of polymerization on the properties of steamed bread made from soft flour. The type and substitution level of inulin had significant impacts on the quality of steamed bread. When 5.0% of flour was replaced by FS or FI, fresh steamed bread gained the highest score, possessing a lighter color, higher specific volume and softer texture. After inulin was added, tightly bound water migrated to loosely bound water and free water, which contributed to softness and delicious taste of fresh steamed bread. Inulin increased the staling rate of steamed bread during a short storage period (<1d), but during a long storage period ( <= 1d), it decreased the staling rate. Inulin interacts with starch by hydrogen bonds and alters water distribution between protein and starch, which finally affects storage characteristics of steamed bread.
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