Preparation of Chinese Steamed Bread with Good Water‐Binding Capacity and Emulsibility
2014
Xiao, Shan | Wang, Shaoyun | Rao, Pingfan | Huang, Lixin
This paper firstly reported the preparation Chinese steamed bread with good water‐binding capacity, emulsibility, organoleptic quality and nutrition by adding shortening and soybean meal into flour during the steamed bread‐making process. The water‐binding capacity, emulsibility and sensory score were selected as the indexes, single factor experiment and orthogonal experiment of shortening and soybean meal had been taken out. The result of orthogonal experiment shows that the best compound additive amount of water, soybean meal and shortening are 47.1, 3 and 2%, respectively. Calculation shows that the water‐binding capacity of steamed bread increased by 80%; the emulsibility of the steamed bread increased by 65% and the sensory score of the steamed bread increased by 36%. The defect of lack of lysine in the traditional steamed bread can be efficiently improved. Steamed bread with more nutrition, better organoleptic quality and a longer shelf life was produced. The study is of significance in Chinese steamed bread and western bread‐making process. PRACTICAL APPLICATIONS: Steamed bread with more nutrition, better organoleptic quality and a longer shelf life was produced. The study is of significance in Chinese steamed bread and western bread‐making process.
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