Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

Sha, Kun; Qian, Ping; Wang, Lijun; Lu, Zhanhui; Li-te, LI

doi:10.2202/1556-3758.1217

Cited by 30 publications

(25 citation statements)

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“…Steaming time is about 20 min, but this depends on product size and type, and the steaming rate. Skin was found to have a total moisture content of 41.5% compared with crumb moisture of 39%, and after rapid moisture redistribution, the moisture equilibrated to 39.5% (Sha, Qian, Wang, Lu, & Li, 2007). A thin skin is formed toward the end of steaming after starch has gelatinized (Liu, 2005).…”

Section: Steaming Cooling and Packingmentioning

confidence: 99%

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Huang¹,

Miskelly²

2018

Cereal Chem

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Background and objectives: Steamed bread is a staple food in northern China and is also popular in the south of China and many Asian countries. It is a fermented food made from wheat flour, and the steaming process gives a product with a thin, white skin, an upright profile, and internal crumb ranging from dense and firm to open and soft, depending on the style and region. Findings: This review presents an overview of the major manufacturing methods in commercial production and the factors influencing product quality, including processing and flour quality. Forty years of research has helped refine wheat quality requirements for the different styles of steamed bread, but there are still conflicting reports on basic wheat quality requirements and ingredient effects which hinder progress in the field. Conclusions: In order for manufacturers to obtain the flour quality they require, all sectors of the chain must work to understand the interaction of production method and flour quality for each style of steamed bread and each region. This includes development and implementation of objective methods of steamed bread quality assessment. Significance and novelty: By considering both the style of steamed bread and method of manufacture as described in this review, it is possible to select the most appropriate methods and quality evaluation parameters. This should enable future researchers to present conclusions which may be useful to later workers. K E Y W O R D Sevaluation, faults, flour quality requirements, laboratory preparation, manufacture, steamed bread

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Section: Steaming Cooling and Packingmentioning

confidence: 99%

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Huang¹,

Miskelly²

2018

Cereal Chem

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“…However, the increase in shelf life only depending on the food additives cannot satisfy the requirement of efficient production of fresh noodles and CSB at large scale and industrial level; hence, extending shelf life via manipulating production process and storage conditions has already become an irresistible trend [2,12,21,[33][34][35]. In the following section, the research progress focus on the physical treatment and packaging technology of fresh noodles and CSB would be introduced.…”

Section: Technologies For Shelf-life Extension Of Noodles and Csbmentioning

confidence: 99%

“…But the wheat cultivars in China cannot satisfy the requirements completely due to their weak gluten strength and quality fluctuation caused by genetic and environmental diversity [7,9,10]. On the other hand, during storage, some complicated physicochemical and biochemical changes occurred in fresh noodles and CSB, attributing to a shorter shelf-life [11][12][13]. It is well known that microbial proliferation and staling are the two critical reasons that result in the deterioration of fresh noodles and CSB [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

“…The quality of fresh noodle and CSB are not only dependent on the quality of the ingredients but also on the processing and storage conditions [3,13,21]. Manipulating production process and storage conditions, such as physical treatments with ozone, radiation, microwave, photons and vacuum mixing as well as packaging methods including vacuum packaging, modified atmosphere packaging (MAP), active packaging and hot packaging, showed promising results for enhancing the shelf life of fresh noodles and CSB [2,12,21,[33][34][35].…”

Section: Introductionmentioning

confidence: 99%

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Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

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Noodles and Chinese steamed bread (CSB) represent 70% wheat flour consumption in China. However, fresh noodles and CSB are much produced in small workshop and on family basis. The relatively poor and unstable qualities of wheat flour, as well as the short shelf-life of fresh noodles and CSB have significantly retarded the efficient production of traditional staple foods at large scale and industrial level. This review summarizes the food additives, such as salts, vital wheat gluten, hydrocolloids, esters, enzymes, acids and lots of natural products, used to enhance flour quality and retard staling and microbe growth of noodles and CSB. In addition, recent advances focus on the physical treatments and packaging technologies applied in the production of fresh noodles and CSB were also introduced. The findings in this review would provide reference for further explorations toward the industrialization of traditional staple foods.

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“…Southern-style Chinese mantou has a soft, unsticky, elastic and uniformly fine-textured crumb. The quality of mantou was significantly affected by ingredients and processing [1,2]. There is a trend to make healthier mantou with natural functional ingredients, such as cereal hull extract and whole grains [3,4].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

Chen

Shiau

2016

International Journal of Food Engineering

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Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg-Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k 1 and k 2 in Peleg-Normand model as well as λ 1 and λ 2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

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Effect of Storage Time on the Physicochemical and Sensory Properties of Man-tou (Chinese Steamed Bread)

Cited by 30 publications

References 0 publications

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Steamed bread—A review of manufacturing, flour quality requirements, and quality evaluation

Food additives and technologies used in Chinese traditional staple foods

Physicochemical Properties of Dough and Steamed Bread Made from Regular and Whole Wheat Flour

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