Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

Xuerui Kou; Denglin Luo; Kangyi Zhang; Wei Xu; Xuan Li; Baocheng Xu; Peiyan Li; Sihai Han; Jianxue Liu

doi:10.1016/j.foodchem.2019.125272

Textural and staling characteristics of steamed bread prepared from soft flour added with inulin

Food Chem. 2019 Dec 15:301:125272. doi: 10.1016/j.foodchem.2019.125272. Epub 2019 Jul 27.

Authors

Xuerui Kou¹, Denglin Luo², Kangyi Zhang³, Wei Xu⁴, Xuan Li⁵, Baocheng Xu⁵, Peiyan Li⁵, Sihai Han⁵, Jianxue Liu⁵

Affiliations

¹ College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
² College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China. Electronic address: luodenglin@163.com.
³ Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou 450008, China.
⁴ College of Life Science, Xinyang Normal University, 464000 Xinyang, Henan Province, China.
⁵ College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.

PMID: 31377629
DOI: 10.1016/j.foodchem.2019.125272

Abstract

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.

Keywords: Different degree of polymerization; Inulin; Quality; Soft flour; Steamed bread; Storage characteristics; Water migration.

MeSH terms

Bread / analysis*
Flour / analysis*
Inulin*
Starch / chemistry*
Steam*

Substances

Steam
Starch
Inulin