Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread

Abstract

Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.

Comparative study on the edible quality and protein digestibility of diced chicken with mushroom from Prefabricated product and traditional cooked

“…Fourier transform infrared spectroscopy (FTIR) determination could reflect protein molecular interactions and protein structure changes (Muadiad & Sirivongpaisal, 2022). The amide I region (1 600 -1 700 cm -1 ), including α-helix (1 650 -1 660 cm -1 ), β-sheet (1 600 -1 640 cm -1 ), β-turn (1 660 -1 700 cm -1 ), and random coil (1 640 -1 650 cm -1 ) were used to analyze the secondary structure of proteins (Gao et al, 2019;Xie et al, 2022a). The protein secondary structure of the two processing methods was shown in Figure 5a and Figure 5b.…”

Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing

“…The steamed bread developed by MTBF-WF dough (W MTBF = 0, 10, 20, 30, 40, and 50%) were prepared according to a published method (Xie et al, 2022). First, 1.0 g dry yeast was dissolved in 38 °C water and set aside.…”

Effect of arabinoxylan addition in Chinese steamed bread

“…The CSB quality was investigated using evaluation method described by Xie et al (2022), the evaluate standard was showed in Table 1. The sensory evaluation was performed by 8 trained panelists who major in food science and technology, and the average value obtained from them was regarded as the last result.…”