{"title":"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","authors":"Liuyu Hou, Beibei Zhao, Shijian Fu, Ting Liu, Xinru Liu, Hua Li","doi":"10.1111/ijfs.17416","DOIUrl":null,"url":null,"abstract":"<div>\n \n <p>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.</p>\n </div>","PeriodicalId":181,"journal":{"name":"International Journal of Food Science & Technology","volume":null,"pages":null},"PeriodicalIF":2.6000,"publicationDate":"2024-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity\",\"authors\":\"Liuyu Hou, Beibei Zhao, Shijian Fu, Ting Liu, Xinru Liu, Hua Li\",\"doi\":\"10.1111/ijfs.17416\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n <p>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.</p>\\n </div>\",\"PeriodicalId\":181,\"journal\":{\"name\":\"International Journal of Food Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-08-05\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Journal of Food Science & Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17416\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Food Science & Technology","FirstCategoryId":"1","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/ijfs.17416","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
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.
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.
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