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Effects of hot air pretreatment on digestibility and quality of steamed bread
Yuze Jia1, Jun-Hu Cheng2, Xiangwei Tang3
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products, Guangzhou Higher Education Mega Centre, Guangzhou 510006, China; Midea Group Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd., Foshan 528000, China.
Abstract:
Effects of hot air pretreatment on digestibility and quality of steamed bread, including moisture content and distribution, starch characteristics and digestibility, and product quality of post-steaming were systematically investigated. The results revealed that the digestibility of starch was related to the moisture content, with lower moisture levels corresponding to lower rapidly digestible starch (RDS), and higher slowly digestible starch (SDS) and resistant starch (RS) contents. The most pronounced change occurred at 75 °C for 60 min: RDS decreased to 46.96%, SDS increased to 29.27%, and RS surged to 23.76%. Hot air pretreatment increased the hardness, adhesiveness, and chewiness of steamed bread, hich remained within an acceptable range. By adding a hot air pretreatment process before steaming, the digestive properties of steamed bread were successfully modified, providing technical insights for developing household health-oriented cooking appliances and supporting the preparation of low-glycemic-index staple foods.
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