Single Gan Esters And Sodium Stearoyl Calcium Lactate Steamed And Yangzhou Buns, Quality Impact

Yangmai14 and yangmai 16 flour were used as materials in this research to study the affection of MG and CSL-SSL to the flour characteristics. The association between the quantity of MG and CSL-SSL and the quality of steamed bread and Yangzhou Baozi was studied by adding MG and CSL-SSL to the materials.(1) The physico-chemical properties, rheological characteristics and pasting characteristics of the flour were investigated by adding MG and CSL-SSL to the materials. The results showed that the quality of Yangmai14 and Yangmai16 flour were evidently improved in different extent by MG and CSL-SSL, such as the increases of wet gluten, gluten index, stability and farinograph quality number and the decreases of waterabsorption and degree of softening, as well as the improvement of extensograph and pasting characteristics. The quality of the flour was significantly improved by adding 0.15%~0.2% MG and CSL-SSL of the weight of the flour.(2) The volume and specific volume of the steamed bread and Yangzhou Baozi and the hardness of the steamed bread were investigated in this research. The result of the steamed bread hardness tested by texture analyzer showed that MG and CSL-SSL can make the steamed bread have better softening and tasting quality. At the same level, CSL-SSL can do a better favor to the softening quality of the steamed bread than MG. The results of sensory evaluation showed that MG and CSL-SSL had obviously positive affection to all of quality indexes of the steamed bread and Yangzhou Baozi, and MG was found to have more influence to the quality of steamed bread and Yangzhou Baozi by the mixed experiments of MG and CSL-SSL. The steamed bread and Yangzhou Baozi made with Yangmai14 and Yangmai16 flour can have best quality while MG and CSL-SSL were added between 0.2%~0.3% of the weight of the flour.(3) The results indicated that the quantity of yeast have the most obvious influence on the fermental qulity of the dough, and the quantity of zymolytic powder have the least obvious influence.By the sensory evaluation and specific volume test, the most optimized condition of the dough fermentation was established as below: 100g flour, 2.0g yeast, 1.0g zymolytic powder, and the dough should be fermented by 50min at 30℃and 80% moisture. (4) The analysis on the correlation between the changes of flour quality traits and the sensory evaluation performance of steamed bread and Yangzhou Baozi indicated that:①A fter MG and CSL-SSL was added to the flour, the varieties of waterabsorption, peak viscosity, breakdown and setback had a significantly negative correlation with the total score of the steamed bread at 1% or 5%, while the varieties of the content of the strong gluten and wet gluten, gluten index, falling number, energy and ratio number of the dough, trough viscosity were positively correlated with the the total score of the steamed bread, but with no significance.②T he influence of MG and CSL-SSL to the quality of Baozi with meat and sweetened bean paste varies in different extent. Most of the indexes of sensory evaluation of Yangzhou Baozi, i.e., appearance, color, smoothness, softening value, specific volume, spring, and total score, were positively correlated with the quantities of MG and CSL-SSL at 1% or 5%. Otherwise, it dosen't show that the more MG and CSL-SSL are added, the better quality Yanghzhou Baozi will have. The inner structure should be considered as an important index in the sensory evaluation.③Most of the indexes of sensory evaluation of Yangzhou Baozi with meat and sweetened bean paste, i.e., appearance, color, smoothness, softening value, specific volume, were positively correlated with the total score at 1% or 5%, while not including the spring and inner structure. The softening value of the Baozi affects the total score more than any other indexes, especially on Baozi with meat, then was the color, smoothness, specific volume, appearance, inner structure and spring.④B y the same kind of additive, the sensory evaluation performance of Yangzhou Baozi with meat and sweetened bean paste, which were made with the same kind of flour, had a significantly positive correlation at 1% or 5%. MG and CSL-SSL can do similar favor to the quality of Yangzhou Baozi with meat as to that with sweetened bean paste, not only Yangmai14, but also Yangmai16, and the mixture of MG and CSL-SSL performed better than they were used separately.