Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-08-05 DOI:10.1111/ijfs.17416

Liuyu Hou, Beibei Zhao, Shijian Fu, Ting Liu, Xinru Liu, Hua Li

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Abstract

The purpose of the study was to explore the effects of curdlan on the textural and sensory qualities of frozen steamed bread (FSB), as well as water state and starch properties during freezing. The results showed that incorporation of curdlan improved the springiness and resilience, while it reduced the hardness and chewiness of FSB. The quality deterioration of FSB was largely caused by the growth and recrystalisation of ice crystals. However, incorporation of curdlan mitigated this adverse impact by regulating water state. Specifically, it increased water content, inhibited water migration, and significantly decreased freezable water content. Additionally, curdlan also decreased starch relative crystallinity, which hindered its retrogradation and thus maintained the overall quality of FSB. Notably, inclusion of 0.5% curdlan exhibited optimal effectiveness in improving quality as evidenced by the highest sensory score obtained.

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可得然对冷冻馒头质量的影响：质量变化、水分状态和淀粉结晶度

摘要该研究旨在探讨可得然对冷冻馒头（FSB）的质地和感官品质的影响，以及冷冻过程中的水状态和淀粉特性。结果表明，添加姜黄素改善了冷冻馒头的回弹性和弹性，同时降低了冷冻馒头的硬度和咀嚼感。纤维素脆饼质量下降的主要原因是冰晶的生长和再结晶。然而，添加可得然可以通过调节水分状态来减轻这种不利影响。具体来说，它增加了含水量，抑制了水分迁移，并显著降低了可冻结含水量。此外，可得然还能降低淀粉的相对结晶度，阻碍淀粉的逆变性，从而保持 FSB 的整体质量。值得注意的是，添加 0.5% 的可得然对提高质量有最佳效果，这一点从获得的最高感官评分中可见一斑。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.