The Processing Performance of Dough and Steamed Bread Quality Regulated by Degraded KGM
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Abstract:
In this study, in order to increase the amount of dietary fiber addition to the steamed bread without affecting the processing performance and its quality, the effects on characteristics of dough and the quality of steamed bread were investigated by hydrothermal degradation konjac glucomannan with different degrees. It was found that the slightly degraded KGM (KGM-1, 420 ku) had less effect on the farinographical properties, tensile properties, rheological properties, and microstructure of dough, compared to the non-degraded KGM (654 ku), and slightly degraded KGM also had less impact on difficulty and efficiency of processing. When the KGM was added, the specific volume of steamed bread was the largest which increased from 2.32 mL/g (Control) to 2.55 mL/g. KGM-1 had the greatest effect on the texture characteristics of steamed bread, the springiness was increased to 0.97, meanwhile, the hardness and chewiness were reduced to 878.55 g and 660.33 respectively, which were significant different (p<0.05) compared with the control, and the effect of suppressing steamed bread retrogradation was also enhanced significantly. To sum up, the slightly degraded KGM (420 ku) was more conducive to the quality and long-term storage of steamed bread, compare with the original KGM (654 ku) and the relatively more degraded KGM (190 ku, 104 ku, 56 ku). The mildly hygrothermal degradation can increase the addition amount of KGM, reduce the effect on processing characteristics and improve the initial quality and long-term storage quality. And this discovery indicated the target for the preparation of dedicated KGM for steamed bread.
