Effect of high-performance steamer on the quality of steamed bread
| Autor: | Wei-Ming Yu, 尤偉銘 |
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| Rok vydání: | 2013 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 101 Traditional steamer use vapor heat to cook production of Chinese style flour in Taiwan. The production includes steamed bread, steamed buns and rice cake. The production quality was affected on vapor temperature and heating time. Now traditional steamer was belong to larger aperture of vapor. It easy caused low vapor temperature, long heating time and unstable temperature that usually effected appearance, color and texture of production. This study used high-performance steamer that have three hole of vapor and aperture of vapor was 0.5 cm. We compared both high-performance and traditional steamer to study temperature of steamer, heating time and gelatinization temperature of steamed bread. Finally using high-performance and traditional steamer make steamed bread to study reducing sugar, gelatinization degree, browning, hunter Lab, TPA and sensory assessment. The results showed that the high-performance was heating to 100 ℃ and steamed bread gelatinization degree 80 ℃ need to spend 10 min and 12 min less than traditional steamer spend 14 min and 14 min. In steamed bread quality parts, reducing sugar of high-performance and traditional steamer were 58.24 ± 1.34 % and 54.52 ± 1.74 %； gelatinization degree were 64.46 % and 57.03 %； browning degree were 0.15 ± 0.02 and 0.19 ± 0.01； L value and b value of hunter Lab were 67.26 ± 0.11, 16.09 ± 0.10 and 63.41 ± 0.92, 18.21 ± 0.20； chewiness of TPA were 6.59 ± 0.32 and 5.01 ± 0.41； overall acceptance of sensory assessment were 5.53 ± 0.64 and 4.06 ± 0.74, respectively. According to this study know that high-performance steamer could increase steam temperature of steamer and efficacious decrease time of steaming steamed bread. In steamed bread quality parts, it had higher reducing sugar and gelatinization degree. It also could help to increase L value and decrease browning of steamed bread. In TPA part, it had good chewiness and overall acceptance of sensory assessment had higher score. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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