| Summary: | The objective of this work was to study the effects of trehalose and maltodextrin on Chinese
steamed bread (CSB) prepared from frozen dough. Trehalose (0.1 and 0.2% w/w) and
maltodextrin (1 and 2% w/w) were added and CSB prepared from the fresh dough and the
frozen dough was characterized in terms of spread ratio, specific volume, staling index and
stress relaxation properties. Upon frozen storage, spread ratio and specific volume of CSB,
and elasticity of the bread crumb were reduced. The extend of deterioration was significantly
reduced with the addition of 0.1% trehalose and 2% maltodextrin. Excessive addition of
trehalose and maltodextrin was found to cause detrimental effects to CSB quality.
|
|---|