Effect of Photons on the Preservation of Steamed Bread
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
To investigate the effect of photons on the preservation of steamed bread, fresh steamed bread was used as the raw material and sensory evaluation was employed. The effects of photon fields on the texture, viscosity characteristics, starch retrogradation, and prediction of protein secondary structure of steamed bread were studied using a TA-XT.Plus texture analyzer, scanning electron microscope (SEM), rapid viscosity analyzer (RVA), differential scanning calorimeter (DSC), and Fourier transform infrared (FT-IR) spectroscopy. The results indicated that, after the samples were stored at 4 ℃ for 2 d, 4 d, 7 d, and 12 d, the sensory scores of the photon-treated group were all higher than those of control group and mold spots appeared on the control samples on day 12. With increasing storage time, the water loss rate, hardness, and retrogradation degree of steamed bread in the photon-treated group were lower than those of the control group. Moreover, the amounts of β-sheet and β-turns of the photon-treated group were higher and lower than those of the control group, respectively. The above results revealed that the preservation effects of photons on steamed bread could be achieved by affecting the starch retrogradation and protein secondary structure of steamed bread.
