Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography
Author:
Yu Yonghui1, Jia Chanchan1, Wang Jiahua12ORCID, Pi Fuwei3, Dai Huang12, Liu Xiaodan12
Affiliation:
1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China 2. Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, China 3. School of Food Science and Technology, Jiangnan University, Wuxi 214000, China
Abstract
Chinese steamed bread (CSB) is a traditional food of the Chinese nation, and the preservation of its quality and freshness during storage is very important for its industrial production. Therefore, it is necessary to study the storage characteristics of CSB. Non-destructive CT technology was utilized to characterize and visualize the microstructure of CSB during storage, and also to further study of quality changes. Two-dimensional and three-dimensional images of CSBs were obtained through X-ray scanning and 3D reconstruction. Morphological parameters of the microstructure of CSBs were acquired based on CT image using image processing methods. Additionally, commonly used physicochemical indexes (hardness, flexibility, moisture content) for the quality evaluation of CSBs were analyzed. Moreover, a correlation analysis was conducted based on the three-dimensional morphological parameters and physicochemical indexes of CSBs. The results showed that three-dimensional morphological parameters of CSBs were negatively correlated with moisture content (Pearson correlation coefficient range−0.86~−0.97) and positively correlated with hardness (Pearson correlation coefficient range−0.87~0.99). The results indicate the inspiring capability of CT in the storage quality evaluation of CSB, providing a potential analytical method for the detection of quality and freshness in the industrial production of CSB.
Funder
Scientific Research Project of Wuhan Polytechnic University
Subject
Electrical and Electronic Engineering,Biochemistry,Instrumentation,Atomic and Molecular Physics, and Optics,Analytical Chemistry
Reference44 articles.
1. Characterization of Volatiles and Aroma in Chinese Steamed Bread during Elaboration;Wang;J. Cereal Sci.,2021 2. Evolution of Volatiles and Quality of Chinese Steamed Bread during Storage at Different Temperatures;Xi;Food Chem.,2022 3. Yang, B., Zhang, Y., Yuan, J., Yang, M., Yang, R., Gu, Z., Xie, C., Zhou, Q., Jiang, D., and Zhou, J. (2022). Impact of Different Frozen Dough Technology on the Quality and Gluten Structure of Steamed Buns. Foods, 11. 4. Effects of Green Tea Powder on the Quality Attributes of Hard Red Winter Wheat Flour and Chinese Steamed Bread;Ning;Int. J. Food Sci. Technol.,2019 5. Xi, J., Xu, D., Wu, F., Jin, Z., Yin, Y., and Xu, X. (2020). The Aroma Compounds of Chinese Steamed Bread Fermented with Sourdough and Instant Dry Yeast. Food Biosci., 38.
|
|