|Table of Contents|

Processing Technology of Steamed Bread Made with Bean Curd Residue(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2011年06期
Page:
1011-1016
Research Field:
Publishing date:

Info

Title:
Processing Technology of Steamed Bread Made with Bean Curd Residue
Author(s):
LI Bo; LU Fei; WANG Dong-ling; SUN Jun-liang
School of Food Science，Henan Institute of Science and Technology，Xinxiang 453003,Henan，China
Keywords:
Bean curd residue; Steamed bread; Sensory quality; TPA
PACS:
TS209
DOI:
10.11861/j.issn.1000-9841.2011.06.1011
Abstract:
Bean curd residue(BCR)is the by-product of tofu and soybean milk manufactures.It contains 36.2% dietary fiber and 17.8% protein，and can improve the nutritional value when adding it into steamed bread.The objective of this paper was to assess the sensory qualities and textural properties of steamed breads made with BCR addition at different levels.The effects of the addition amounts of BCR powder，gluten and yeast on the sensory qualities，specific volume and texture profile analysis(TPA)properties of steamed breads prepared with traditional method were investigated.Based on single factor and orthogonal experiment，the optimal technical parameters for steamed bread were wheat flour 85 g，BCR powder 15 g，gluten 1 g，yeast 0.6 g，and fermentation time 120 min.The steamed bread made with these conditions had good sensory and textural qualities.The observation of environmental scanning electron microscope(ESEM)of steamed breads showed that the addition of BCR had negative effect on gluten network and influenced the water absorption and gelatinization of starch for the stronger hydroscopicity of BCR.Adding gluten powder could improve gluten network and increase the gas retention ability，as a result many bigger gas pores were kept in steamed bread.The results of this study demonstrate that replacing part of wheat flour with BCR to make steamed bread was a potential effective way for utilizing BCR.

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Last Update: 2014-08-18