Textural and Sensory Attributes of Steamed Bread Fortified with High-Amylose Maize Starch

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• 作者：Sunan Wang ; Pasongsin Khamchanxana ; Fan Zhu ; Cheng Zhu and Jiarong Pan
• 刊名：Journal of Texture Studies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：48
• 期：1
• 页码：3-8
• 全文大小：255K
• ISSN：1745-4603

文摘

Chinese steamed bread (CSB) is a staple food item produced through steaming fermented dough. High-amylose maize starch (HAMS) is a natural source of resistant starch and dietary fiber. The feasibility of using HAMS with 80% amylose content to formulate northern style CSB was reported. Adding HAMS (up to 10%) had minimal influences on the color and texture of CSB. Specific volume and spread ratio of CSB were reduced by 10 − 20% and 10 − 13%, respectively. Increasing HAMS concentration from 2 to 10% decreased the staling rate of CSB by 8 − 48%. CSB with and without HAMS had a 3-day mould-free shelf-life. Sensory evaluation showed that the overall acceptability of CSB containing HAMS (up to 6%) were comparable with control. Organoleptic, textural, and shelf life properties of CSB with 2% HAMS substitution were similar to the control.