Study on characteristics of steamed bread in vacuum package during the period of storage under indoor temperature
WU Li-gen
WANG An-na
QU Ling-bo
Abstract：Using steamed bread as the research object,the quality changes of the vacuum packing steamed bread during storage at indoor temperature were studied by investigating the changes of moisture,TPA,pro-ton signal and protein secondary structure of the vacuum packing steamed bread.The results showed that the moisture and TPA index of the vacuum packing steamed bread during storage at indoor temperature changed slightly.Three states of water (bound water,weak bound water and free water)had no obvious changes.The protein secondary structure (α-helix,β-sheet,β-turn and random coil)of steamed bread changed obviously,but only α-helix of its centre had relatively obvious change.
Keywords：steamed breadvacuum packagestorage under indoor temperature
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 11-14 )