Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing b-glucan from yeast or oat


Li-Hua Pan ... []


Cereal Chemistry. 95, 1 (Sep. 2017) 149-157


The addition of β‐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; OβG exerted a greater effect than did YβG. Chinese steamed bread (CSB) with 1%–2% OβG or YβG addition possessed the higher specific volume and resilience and showed the similar hardness, springness, cohesiveness, gumminess, and chewiness compared to the control; while, CSB with 4%–5% OβG or YβG addition exhibited a smaller specific volume, a larger hardness and the similar springness, cohesiveness, gumminess, chewiness, and resilience than did the control. β‐glucan addition resulted in the higher freezable and unfreezable water content and in the lower firmness and amylopectin retrogradation during storage at 25°C, thus retarded CSB staling.


Background and objectives