Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly ...Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.展开更多
Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the...Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.展开更多
基金the support from Scientific Research Project of Wuhan Polytechnic University(532100308).
文摘Staling is an important issue that Chinese steamed bread(CSB)may encounter during storage,which significantly affects their taste,flavor,and nutritional value.The monitoring technology for rapid aging is particularly important to effectively control the aging process of CSB,reduce quality deterioration,and promote the industrial production of CSB.Raman spectroscopy has been widely used in the study of food structure and properties due to its non-destructive and high-sensitivity characteristics,particularly demonstrating unique advantages in the analysis of starch structure.This study explored the possibility of analyzing the staling of CSB using Raman spectroscopy based on hardness and moisture content.Analysis of the correlation between the hardness of CSB and the full width at half maximum(FWHM)at 480 cm^(−1)during storage was conducted,and a significant positive correlation between them was found,with R^(2)above 0.8.Besides,nine characteristic peaks of CSB samples related to starch were selected for analysis.As the moisture content of CSB decreased,the peak intensities and areas of showed an upward trend during storage,with the best correlation coefficient above 0.8 revealed by linear regression analysis.Therefore,Raman spectra could be used as a potential method for the fast prediction of CSB staling.
文摘Steamed bread is very popular in the East and Southeast Asian regions, and its quality is affected by some physicochemical properties. Chinese steamed bread was made by adding waxy flour into normal wheat flour in the present study. The results showed that specific volume was not affected by the proportions of waxy flour, whereas, adding waxy flour decreased the appearance, color, texture, elasticity, stickiness, and the total score of Chinese steamed bread. However, there were no significant differences in all values when the proportions of waxy flour were below 10%. All evaluations but specific volume of Chinese steamed bread were positively influenced by the peak viscosity, resistance, and maximum resistance. When the waxy flour proportions were below 25%, the firmness of Chinese steamed bread stored at -18℃ for 3 days gradually decreased with the increase of waxy flour. It was revealed that the qualities of Chinese steamed bread cannot be improved by waxy flour but it can be widely used in frozen storing food in the future.
