Empirical and Theoretical Bases of Good Steamed Bread Production

Author:

Peng Yanchun12,Zhao Yun3,Jin Xiaojie2,Xiong Yin4,Dong Jing2,Ma Wujun15ORCID

Affiliation:

1. College of Agronomy, Qingdao Agricultural University, Qingdao 266109, China

2. Hubei Key Laboratory of Food Crop Germplasm and Genetic Improvement, Institute of Food Crops, Hubei Academy of Agricultural Sciences, Wuhan 430064, China

3. Institute of Cereal and Oil Crops, Hebei Academy of Agriculture and Forestry Sciences, Hebei Provincial Laboratory of Crop Genetics and Breeding, Shijiazhuang 050035, China

4. National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China

5. Food Futures Institute, College of Science, Health, Engineering and Education, Murdoch University, Perth 6150, Australia

Abstract

Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.

Funder

National Natural Science Foundation of China

Youth Science Fund of Hubei Academy of Agricultural Sciences

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

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