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Studies on Improvement Qualilty and Glass Transition Temperature of Steamed Bread

Author: DengLing
Tutor: SongLianJun
School: Henan Agricultural University
Course: Of Food Science
Keywords: steamed bread glass transition temperature frozen storage
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Type: Master's thesis
Year: 2012
Downloads: 52
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Abstract


Steamed bread is staples food of our country most consumer.and haveoccupied over30%of the total consumption. steamed bread fermented with flour,easier to digest and absorb. Although the consumption of bread are huge, but in thesales process, how to maintain the quality of steamed bread is always a difficult pointof industry. Vitrification preservation technology is a new refrigeration technology,vitrification preservation theory is that if the food in glass state, can be maintained tomaximize the quality of the food This study considered these two points, makingprocess conditions and different additive amount to steamed bread were studied. Onthis based, the glass transition temperature of steamed bread were determinated. Thensteamed bread were storaged in the glass transition temperature and-18℃. The resultis the quality of steamed bread were maintained in. the glass transition temperaturestorage.The main results are as follows:(1)Steamed bread making process conditions of theoptimal portfolio is: added yeast0.7%, water47%, fermentation temperature38℃,proofing time40min.(2)When use additive for single, the optimum amount are: ssl in0.2%and0.3%, guar gum0.75%, gluten1%, Vc0.004%. When mixed use,on theaddition amount of sodium stearoyl lactylate0.3%, guar gum0.75%, gluten1%, Vc0.004%quality of steamed bread become best.(3) Determination conditioninfluencing Tg value of steamed bread. In the amplitude not more than20um, alongwith the increase of amplitude, Tg value of steamed bread decreased. In thetemperature variation rate not at the same time, with temperature change rateincreased, Tg value also increases, and the tendency of increase decrease.Determination without additives and additive in bread,the glass transition temperatureuse the storage modulus changes express that are-8.27℃and-4.30℃, use the tandleta express that are-1.85℃and4.59℃.(4) Steamed bread were storage in-5℃and-18℃, its quality change tendency is similar.

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