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J Food Sci Technol (January 2015) 52(1):303310 DOI 10.1007/s13197-013-0967-1
ORIGINAL ARTICLE
Quality and functionality of Chinese steamed breadand dough added with selected non-starch polysaccharides
S. Y. Sim & A. A. Noor Aziah & L. H. Cheng
Revised: 26 April 2012 /Accepted: 28 February 2013 /Published online: 14 March 2013 # Association of Food Scientists & Technologists (India) 2013
Abstract This study was devised to obtain a better insight into the effect of selected non-starch polysaccharides (NSP), namely carboxymethylcellulose (CMC), locust bean gum (LBG) and psyllium husk powder (PSY) on wheat dough rheological behaviour and quality attributes of Chinese steamed bread (CSB). NSP was added at levels of 0.2 % and 0.8 % w/w (wheat flour basis). Mixing properties and extensional properties of the dough produced were assessed by farinograph and extensograph, respectively. Spread ratio, specific volume and firmness of CSB were determined as a function of storage time. Addition of 0.2 % w/w NSP was found to decrease water absorption and strengthen the dough, and also to increase dough development time and dough stability. A reverse trend was observed at 0.8 % level. Among all the samples studied, addition of PSY at 0.2 % was found to confer an appropriate level of dough strength and extensibility that caused desirable spread ratio as well as specific volume in CSB. The results also revealed that NSP at high addition level helps to soften CSB and prevent staling from occurring, and hence warrant a longer shelf-life.
Keywords Dough . Chinese steamed bread .
Carboxymethylcellulose . Locust bean gum . Psyllium husk powder
AbbreviationsA Work applied to stretch dough BU Brabender UnitCMC CarboxymethylcelluloseCSB Chinese steamed breadFU Farinograph UnitLBG Locust bean gum
NSP Non-starch polysaccharidePSY Psyllium husk powderRmax/E Ratio of maximum resistance to extensibility
Rmax Maximum resistance
Introduction
Chinese steamed bread (CSB) is a wheat-based leavened product cooked by steaming. This steaming method renders the product with a soft, moist and uniform crumb and a thin, smooth, white skin (Huang 1999; Rubenthaler et al. 1990; Su et al. 2005). This type of steamed product can be made with or without filling, and is generally known as steamed bun or steamed bread, respectively (Huang 1999). These steamed products are gaining popularity and widely consumed by people reside in the Asian countries...