The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Qi, Sheng; Guo, Xiao‐Na; Zhu, Ke‐Xue

doi:10.1002/pts.2138

Cited by 27 publications

(37 citation statements)

References 39 publications

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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%

“…The active packaging [oxygen absorber (OA) and ethanol emitter (EE)] has been applied to extending the shelf life of CSB [21]. Microbiological shelf life of CSB (mold, bacteria and yeast) was extended up to 11 days [(by oxygen absorber combined with ethanol emitter (OA + EE)].…”

Section: Packaging Technologymentioning

confidence: 99%

“…Specifically, amylose re-association is related to the short-term retrogradation during the initial few hours, while amylopectin re-crystallization is associated with product firming in the longer term [19]. CSB possesses much high moisture content, around 39-44 and 42-47% in crumb and crust, respectively [20][21][22], so staling increasingly occurred with the water loss during storage, leading to the firmness increase and freshness loss of CSB. In contrast, fresh noodles with lower water content showed slower hardening rate although similar staling trend was observed [23].…”

Section: Introductionmentioning

confidence: 99%

“…Salts, vital wheat gluten, hydrocolloids, esters, enzymes, acids and lots of natural products have been widely used as gluten fortifier, emulsifier, thickener, stabilizer, oxidants, reductant and pH regulator in individual or complex ways for improving flour-processing quality, as well as retarding staling and microbe growth of fresh noodle and CSB [25][26][27][28][29][30][31][32]. 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%

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

confidence: 99%

Section: Packaging Technologymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Food additives and technologies used in Chinese traditional staple foods

Wang

et al. 2018

Chem. Biol. Technol. Agric.

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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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Chinese steamed bread: Packaging conditions and starch retrogradation

Liu

Wang

et al. 2018

Cereal Chem

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Background and objectives: The starch retrogradation of Chinese steamed bread (CSB) under different packaging conditions (sealed package [SP], vacuum package [VP], and thermal-vacuum package [T-VP]) was compared in the present study. Parameters including moisture content, moisture migration, starch granule structure, and starch retrogradation were monitored by NMR, SEM, XRD, and FT-IR. Findings: During storage, T-VP steamed bread kept higher water content and had longer shelf life compared to SP and VP. T-VP hindered the interactions among water molecules, gluten, and starch, thus relatively increasing the mobility of water molecules represented by T 23 in NMR tests compared to SP.T-VP decreased the speed of CSB starch granules getting narrowing in SEM, maintaining a good taste of steamed bread. Results from FT-IR and XRD suggested a lower retrogradation rate of CSB starch with T-VP as compared to SP and VP, and the retrogradation of CSB starch was affected by free water during storage. Conclusions: Thermal-vacuum package could delay the speed of water desorption, blocked the interaction among water molecules, gluten and starch and slowed the adhesion between starch granule, thus retard starch retrogradation of CSB. Significance and novelty: Thermal-vacuum package technology as an anti-retrogradation packaging system for CSB preservation could extend the shelf life of CSB for at least 84 days at room temperature. K E Y W O R D S

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The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread

Cited by 27 publications

References 39 publications

Food additives and technologies used in Chinese traditional staple foods

Food additives and technologies used in Chinese traditional staple foods

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

Chinese steamed bread: Packaging conditions and starch retrogradation

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