The Changes of the Shrinkage Properties of Quick-frozen Steamed Buns after Steaming
In this paper,the shrinkable steamed buns are selected as research objects to study the shrinkable phenomenon of quick-frozen steamed buns after steaming,according to texture analyzer,differential scanning calorimetry (DSC),rapid viscosity analyzer (RVA) and SDS-PAGE to analyze the texture properties,thermal properties,starch and protein changes of the steamed buns.The results show that:with the aggravation of shrinkage level,the steamed bun's elastic,cohesiveness,resilience and viscosity characteristics are gradually decreased,which are lower than the normal steamed buns,and the shrinkage level with the test index of steamed buns are into a negative correlation.The hardness,gumminess and chewiness are higher than normal steamed buns,and becoming a positive correlation.In the shrinkable process of steamed buns,the protein and subunit content had no significant differences,and also having no protein aggregation and decomposition.The content of soluble amylase show a trend of gradually increasing,and there is no phenomenon of starch aging.
quick-frozen steamed bunsshrinkage after steamingchanges of properties
NETL
NSTL
万方数据
维普
