Effects of different reheating methods on the physicochemical properties,microstructure and sensory quality of frozen buns
A comprehensive comparison was conducted on the physicochemical properties,microstructure,and sensory quality of the frozen buns after reheating by steam,steam-hot air circulation and microwave,re-spectively.The results showed that the microwave reheating had the fastest heating rate but resulted in serious moisture loss.The quality of microwave-reheated buns was lower compared to those reheated by other meth-ods,characterized by higher hardness,lower cohesiveness,and damaged microstructure.Steam reheating re-sulted in buns with high moisture content,high water activity,and high semi-bound water content,with better color and texture than other methods,although it required a longer heating time.The steam-hot air circulation reheating had the second-fastest heating rate,and the reheated buns exhibited the best microstructure,signifi-cantly improving the crystallinity and gelatinization degree of starch,and positively impacting the quality of the buns through the Maillard reaction occurring during the heating process.The appropriate reheating method should be selected based on actual needs.
frozen bunsmicrowavesteamsteam-hot air circulationreheating methodsquality analysis
万方数据
维普
