EFFECTS OF OAT beta-GLUCAN ON CHARACTERISTICS OF CHINESE STEAMED BREAD FLOUR AND CHINESE STEAMED BREAD

摘要

Chinese steamed bread (CSB) is a kind of traditional fermented food but it lacks dietary fiber. The effects of CSB flour fortification with oat beta-glucan (O beta G, 1-5% of wheat flour) on the rheological properties of dough and specific volume, texture and stalling characteristics of CSB have been examined The addition of oat beta-glucan to the dough formula increased the farinograph water absorption, dough development time and the resistance to deformation but decreased the dough stability, dough weakening degree, extensibility, peak, hold final and setback viscosity and retrogradation value; CSB with 1-2% O beta G addition possessed the higher specific volume and resilience and showed the similar hardness, springiness, cohesiveness, gumminess and chewiness compared to the control; while, CSB with 4-5% O beta G addition exhibited a smaller specific volume, a larger hardness and the similar springiness, cohesiveness, gumminess, chewiness and resilience than did the contra O beta G addition resulted in the higher freezable and unfreezable water content and in the lower firmness and amylopectin retrogradation during storage at 25 degrees C, thus retarded CSB staling. The results also revealed that O beta G at 1-2% addition levels was more effective in helping to soften CSB and preventing CSB staling and did at 4-5% addition.