Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread

Detalhes bibliográficos
Autor(a) principal: XIE,Dongdong
Data de Publicação: 2022
Outros Autores: LEI,Yanan, SUN,Yingqi
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101051
Resumo: Abstract Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.
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spelling Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed breadsteamed breadre-heating methodrefrigerating timenutritional qualitydigestive characteristicsAbstract Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101051Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.10122info:eu-repo/semantics/openAccessXIE,DongdongLEI,YananSUN,Yingqieng2022-03-22T00:00:00Zoai:scielo:S0101-20612022000101051Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-03-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
title Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
spellingShingle Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
XIE,Dongdong
steamed bread
re-heating method
refrigerating time
nutritional quality
digestive characteristics
title_short Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
title_full Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
title_fullStr Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
title_full_unstemmed Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
title_sort Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread
author XIE,Dongdong
author_facet XIE,Dongdong
LEI,Yanan
SUN,Yingqi
author_role author
author2 LEI,Yanan
SUN,Yingqi
author2_role author
author
dc.contributor.author.fl_str_mv XIE,Dongdong
LEI,Yanan
SUN,Yingqi
dc.subject.por.fl_str_mv steamed bread
re-heating method
refrigerating time
nutritional quality
digestive characteristics
topic steamed bread
re-heating method
refrigerating time
nutritional quality
digestive characteristics
description Abstract Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.
publishDate 2022
dc.date.none.fl_str_mv 2022-01-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101051
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101051
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.10122
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.42 2022
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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