Staling of Chinese steamed bread: Quantification and control

摘要: Abstract Background Chinese steamed bread (CSB) is a traditional staple food consumed among Asian people. There trend to produce CSB on large and industrial scale due the socio-economic changes. One major challenge that has short shelf life staling. Even though molecular basis of staling not well understood, various methods have been employed improve life. Scope approach This mini-review summarizes for quantification different aspects Diverse additives process conditions used effectively reduce These impact biopolymer interactions, decrease amylopectin retrogradation, while affecting water distribution in during storage. The anti-staling properties discussed. A portion literature drawn from journals theses. Key findings conclusions Various included texture analysis, NMR spectroscopy, thermal sensory evaluation. Effective materials enzymes, hydrocolloids, oligosaccharides, lipids surfactants, soy waxy wheat flours. Mixtures some these also showed property. Manipulating processing/bioprocessing conditions, such as using sourdough technology, can retard great similarity between mechanism agents. Compared with knowledge staling, much work needed better understand by employing diverse instrumentation.