首页|Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking
Study on the Thermal and Water Migration of Chinese steamed buns during cooling process after steam cooking
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NSTL
Elsevier
In this study, the laws of migration and distribution of thermal and water in different part of Chinese steamed buns (CSB) were studied during cooling process after steam cooking. Low field-nuclear magnetic resonance (LFNMR) and magnetic resonance imaging (MRI) were used to investigate the correlation among crust (skin of steamed bun) temperature, water migration, and textural properties of CSB. Results showed that the temperature of each layer of CSB was highly dependent on the cooling time. The major water existent status (more than 85%) was immobile and free, and the water redistribution was hugely affected by the retrogradation of starch and ingredients of fillings during cooling. What's more, the dynamic changes of hardness and adhesiveness were extremely significantly correlated with the content of different states of water in CSB during cooling (p < 0.01). The method to predict the water distribution and textural properties of CSB during cooling has been built, with temperature as reference. Our research helped to explain the reason for the changes of edible quality of CSB and provide theoretical basis and practical guidance to maintain and optimize the edible quality of CSB during cooling.
Chinese steamed buns (CSB)Thermal transferWater migrationTextural propertiesCorrelation analysis
Yang, Yuexi、Xu, Hongmei、Tang, Shuai、Gu, Zhenyu
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Zhejiang Gongshang Univ, Sch Food Sci & Biotechnol, Hangzhou 310018, Peoples R China
NSTL
Elsevier
