Skip to main content
SpringerLink
Log in

Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

This study was devised to obtain a better insight into the effect of selected non-starch polysaccharides (NSP), namely carboxymethylcellulose (CMC), locust bean gum (LBG) and psyllium husk powder (PSY) on wheat dough rheological behaviour and quality attributes of Chinese steamed bread (CSB). NSP was added at levels of 0.2 % and 0.8 % w/w (wheat flour basis). Mixing properties and extensional properties of the dough produced were assessed by farinograph and extensograph, respectively. Spread ratio, specific volume and firmness of CSB were determined as a function of storage time. Addition of 0.2 % w/w NSP was found to decrease water absorption and strengthen the dough, and also to increase dough development time and dough stability. A reverse trend was observed at 0.8 % level. Among all the samples studied, addition of PSY at 0.2 % was found to confer an appropriate level of dough strength and extensibility that caused desirable spread ratio as well as specific volume in CSB. The results also revealed that NSP at high addition level helps to soften CSB and prevent staling from occurring, and hence warrant a longer shelf-life.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Abbreviations

A:

Work applied to stretch dough

BU:

Brabender Unit

CMC:

Carboxymethylcellulose

CSB:

Chinese steamed bread

FU:

Farinograph Unit

LBG:

Locust bean gum

NSP:

Non-starch polysaccharide

PSY:

Psyllium husk powder

Rmax/E:

Ratio of maximum resistance to extensibility

Rmax :

Maximum resistance

References

  • AACC (2000) Approved Methods of the American Association of Cereal Chemists, 10th edn, Methods 54–21, 56–10. American Association of Cereal Chemists, St. Paul, Minnesota

  • Almeida EL, Chang YK, Steel CJ (2010) Effect of adding different dietary fiber sources on farinographic parameters of wheat flour. Cereal Chem 87:566–573

    Article  CAS  Google Scholar 

  • Armero E, Collar C (1996) Antistaling additive effect on fresh wheat bread quality. Food Sci Technol Int 2:323–333

    Article  CAS  Google Scholar 

  • Bárcenas ME, Rosell CM (2005) Effect of HPMC addition on the microstructure, quality and aging of wheat bread. Food Hydrocoll 19:1037–1043

    Article  Google Scholar 

  • Bárcenas ME, Rosell CM (2007) Different approaches for increasing the shelf life of partially baked bread: low temperatures and hydrocolloids addition. Food Chem 100:1594–1601

    Article  Google Scholar 

  • Bárcenas ME, De la O-Keller J, Rosell CM (2009) Influence of different hydrocolloids on major wheat dough components (gluten and starch). J Food Eng 94:241–247

    Article  Google Scholar 

  • Belton PS (1999) Mini review: on the elasticity of wheat gluten. J Cereal Sci 29:103–107

    Article  CAS  Google Scholar 

  • Belton PS (2005) New approaches to study the molecular basis of the mechanical properties of gluten. J Cereal Sci 41:203–211

    Article  CAS  Google Scholar 

  • Bloksma AH (1971) Rheology and chemistry of dough. In: Pomeranz Y (ed) Wheat: Chemistry and technology. American Association of Cereal Chemists Inc, St. Paul, pp 523–584

    Google Scholar 

  • Ghodke Shalini K, Laxmi A (2007) Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti (Indian unleavened Flat bread) Part I—Hydrocolloids. Food Hydrocoll 21:110–117

    Article  CAS  Google Scholar 

  • Goesaert H, Brijs K, Veraverbeke WS, Courtin CM, Gebruers K, Delcour JA (2005) Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends Food Sci Technol 16:12–30

    Article  CAS  Google Scholar 

  • Guarda A, Rosell CM, Benedito de Barber C, Galotto MJ (2004) Different hydrocolloids as bread improvers and antistaling agents. Food Hydrocoll 18:241–247

    Article  CAS  Google Scholar 

  • Hou GG, Popper L (2007) Chinese steamed bread. In: Popper L, Schäfer W, Freund W (eds) Future of flour—A compendium of flour improvement. Verlag Agrimedia GmbH, Clenze, pp 309–318

    Google Scholar 

  • Huang SD (1999) Wheat products: 2. Breads, cakes, cookies, pastries, and dumplings. In: Ang CYW, Liu K, Huang Y-W (eds) Asian foods science and technology. Technomic Publishing, Lancaster, pp 71–109

    Google Scholar 

  • Kotoki D, Deka SC (2010) Baking loss of bread with special emphasis on increasing water holding capacity. J Food Sci Technol 47:128–131

    Article  CAS  Google Scholar 

  • Lazaridou A, Duta D, Papageorgiou M, Belc N, Biliaderis CG (2007) Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations. J Food Eng 79:1033–1047

    Article  CAS  Google Scholar 

  • Lijuan S, Guiying Z, Guoan Z, Zaigui L (2007) Effects of different milling methods on flour quality and performance in steamed breadmaking. J Cereal Sci 45:18–23

    Article  Google Scholar 

  • Linlaud NE, Puppo MC, Ferrero C (2009) Effect of hydrocolloids on water absorption of wheat flour and Farinograph and textural characteristics of dough. Cereal Chem 86:376–382

    Article  CAS  Google Scholar 

  • Mandala IG (2005) Physical properties of fresh and frozen stored, microwave-reheated breads, containing hydrocolloids. J Food Eng 66:291–300

    Article  Google Scholar 

  • Qin P, Cheng S-H, Ma C-X (2007) Effect of waxy wheat flour blends on the quality of Chinese steamed bread. Agric Sci China 6:1275–1282

    Article  CAS  Google Scholar 

  • Rai S, Kaur A, Singh B, Minhas KS (2011) Quality characteristics of bread produced from wheat, rice and maize flours. J Food Sci Technol 46(6):786–789

    Google Scholar 

  • Ribotta PD, Ausar SF, Beltramo DM, León AE (2005) Interactions of hydrocolloids and sonicated-gluten proteins. Food Hydrocoll 19:93–99

    Article  CAS  Google Scholar 

  • Rosell CM, Rojas JA, Benedito de Barber C (2001) Influence of hydrocolloids on dough rheology and bread quality. Food Hydrocoll 15:75–81

    Article  CAS  Google Scholar 

  • Rubenthaler GL, Huang ML, Pomeranz Y (1990) Steamed bread. I. Chinese steamed bread formulation and interactions. Cereal Chem 67:471–475

    Google Scholar 

  • Shuey WC (1997) Interpretation of the farinogram. In: D’Appolonia BL, Kunerth WH (eds) The Farinograph handbook, 3rd edn. American Association of Cereal Chemists Inc, St. Paul, pp 31–32

    Google Scholar 

  • Singh H, MacRitchie F (2001) Application of polymer science to properties of gluten. J Cereal Sci 33:231–243

    Article  CAS  Google Scholar 

  • Sroan BS, Bean SR, MacRitchie F (2009) Mechanism of gas cell stabilization in bread making. I. The primary gluten–starch matrix. J Cereal Sci 49:32–40

    Article  CAS  Google Scholar 

  • Su D, Ding C, Li L, Su D, Zheng X (2005) Effect of endoxylanases on dough properties and making performance of Chinese steamed bread. Eur Food Res Technol 220:540–545

    Article  CAS  Google Scholar 

  • Syama Prasad Rao R, Sai Manohar R, Muralikrishna G (2007) Functional properties of water-soluble non-starch polysaccharides from rice and ragi: effect on dough characteristics and baking quality. LWT Food Sci Technol 40:1678–1686

    Article  Google Scholar 

  • Termonia Y, Smith P (1987) Kinetic model for tensile deformation of polymers. I. Effect of molecular weight. Macromolecules 20:835–838

    Article  CAS  Google Scholar 

  • Wang J-S, Zhao M-M, Zhao Q-Z (2007) Correlation of glutenin macropolymer with viscoelastic properties during dough mixing. J Cereal Sci 45:128–133

    Article  CAS  Google Scholar 

  • Wen QB, Lorenz KJ, Martin DJ, Stewart BG, Sampson DA (1996) Carbohydrate digestibility and resistant starch of steamed bread. Starch-Starke 48(Nr.5.S):180–185

    Article  CAS  Google Scholar 

  • Yadaz DN, Rajan A, Sharma GK, Bawa AS (2010) Effect of fiber incorporation on rheological and chapati making quality of wheat flour. J Food Sci Technol 47(2):166–173

    Article  Google Scholar 

Download references

Acknowledgements

This work was financially supported by Kuok Foundation and Malayan Sugar Manufacturing Co. Bhd through a research grant (304/PTEKIND/650441/K132). S.Y. Sim wishes to thank Institute of Postgraduate Studies, Universiti Sains Malaysia for fellowship support.

Author information

Authors and Affiliations

  1. School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia

    S. Y. Sim, A. A. Noor Aziah & L. H. Cheng

Authors
  1. S. Y. Sim
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. A. A. Noor Aziah
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. L. H. Cheng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to L. H. Cheng.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sim, S.Y., Noor Aziah, A.A. & Cheng, L.H. Quality and functionality of Chinese steamed bread and dough added with selected non-starch polysaccharides. J Food Sci Technol 52, 303–310 (2015). https://doi.org/10.1007/s13197-013-0967-1

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-013-0967-1

Keywords

Search

Navigation