Staling of Chinese steamed bread: Quantification and control

Show simple item record Zhu, Fan en 2016-09-27T21:53:26Z en 2016-09 en
dc.identifier.citation Trends in Food Science and Technology 55:118-127 Sep 2016 en
dc.identifier.issn 0924-2244 en
dc.identifier.uri en
dc.description.abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There is a trend to produce CSB on large and industrial scale due to the socio-economic changes. One major challenge is that CSB has a short shelf life due to staling. Even though the molecular basis of CSB staling is not well understood, various methods have been employed to improve the shelf life. Scope and approach This mini-review summarizes various methods for the quantification of different aspects of CSB staling. Diverse additives and process conditions have been used to effectively reduce the CSB staling. These methods impact the biopolymer interactions, decrease the amylopectin retrogradation, while affecting water distribution in CSB during storage. The molecular basis for the anti-staling properties is discussed. A portion of the literature is drawn from Chinese journals and theses. Key findings and conclusions Various methods for the quantification of CSB staling included texture analysis, NMR spectroscopy, thermal analysis, and sensory evaluation. Effective anti-staling materials included enzymes, hydrocolloids, oligosaccharides, lipids and surfactants, and soy and waxy wheat flours. Mixtures of some of these additives also showed anti-staling property. Manipulating processing/bioprocessing conditions, such as using sourdough technology, can also retard the CSB staling. There is a great similarity between bread and CSB in the staling mechanism as well as using food additives as anti-staling agents. Compared with the knowledge of bread staling, much work is needed to better understand various aspects of CSB staling by employing diverse instrumentation. en
dc.publisher Elsevier en
dc.relation.ispartofseries Trends in Food Science and Technology en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.title Staling of Chinese steamed bread: Quantification and control en
dc.type Journal Article en
dc.identifier.doi 10.1016/j.tifs.2016.07.009 en
pubs.begin-page 118 en
pubs.volume 55 en
pubs.end-page 127 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.subtype Review en
pubs.elements-id 539079 en Science en Chemistry en
pubs.record-created-at-source-date 2016-09-28 en

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