Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread

XIE, Dongdong; LEI, Yanan; SUN, Yingqi

doi:10.1590/fst.10122

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.10122 copy

Effects of heating method and refrigerating time on nutritional quality and digestive characteristics of refrigerated Chinese steamed bread

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Two re-heating methods and different refrigerating time were carried to compare the re-heating stored, refrigerated bread quality. Compared with the natural thawed steamed, sensory properties of re-heating bread were significantly improved, steam method improved moisture content while that re-heated by microwave decreased, the secondary structure of protein was significantly affected by re-heating. Rapidly digestible starch (RDS) content in bread re-heated by steam and by microwave decreased significantly, compared with fresh bread. With the storage time increasing, the sensory quality of bread showed a downward trend after being re-heated by steam; water content increased and then decreased; β-turn decreased gradually, while random coil increased gradually; starch aging showed a trend of gradual enhancement. RDS content and protein digestibility decreased gradually. Nutritional quality of the bread re-heated by steam was better than that by microwave, optimum cold storage time for the bread re-heated by steam should be no more than 24 h.

Keywords:
steamed bread; re-heating method; refrigerating time; nutritional quality; digestive characteristics

Project	Score	Evaluation rules
Appearance	15	Good volume and symmetry, good upright, very smooth, bright, no specks (11-15), basic symmetry and upright, smooth, no specks (7–10) No symmetry, low height, and bad shape, rough surface, shrinking skin, specks or bubbles in skin (1–6)
Color	10	White/creamy white (8-10) light yellow (4-7), gray or dark (1-3)
Aroma	5	Good fresh wheat (4-5), not fresh wheat, and musty or abnormal smell (1–3)
Visual internal texture	15	Good crumb structure dense homogenous and spongy (no big holes) (11–15), acceptable crumb, homogenous with few big holes (6–10), uneven large holes, and not homogenous (1–5)
Elasticity	15	Bound back quickly when pressed with finger (11-15) bound back slowly (6-10), and no bounce and hard (1-5)
Firmness	10	A little hard to bite (8-10), bite with a little stress (4-7), hard and crumbly (1-3)
Stickiness	10	Not sticky (8–10), a little sticky (4–7), and very sticky (1–3)
Hard core	20	No hard core, consistent (16-20), a little hard core (11-15), obvious hard (6-10)
Total score	100

		Sensory Index
		Appearance	Color	Aroma	Texture	Elasticity	Firmness	Stickiness	Hard Core	Total Score
	Fresh (0 h)	13.75 ± 0.70^c	8.50 ± 0.53^b	4.62 ± 0.51^a	11.87 ± 0.83^c	11.75 ± 0.71^c	6.75 ± 1.28^b	7.00 ± 0.75^b	18.75 ± 1.04^c	84.38 ± 2.26^d
	Natural thawed	7.87 ± 0.83^a	7.00 ± 0.75^a	4.00 ± 0.75^a	8.37 ± 1.06^a	4.62 ± 0.74^a	4.62 ± 0.51^a	6.37 ± 1.06^ab	8.50 ± 1.19^a	51.38 ± 2.56^a
Reheating method	Steam	11.37 ± 1.30^b	8.12 ± 0.64^b	4.52 ± 0.53^a	11.00 ± 0.75^c	7.37 ± 1.03^b	6.50 ± 0.71^b	5.37 ± 1.18^a	11.00 ± 0.75^c	73.63 ± 3.46^c
	Microwave	10.87 ± 2.30^b	6.62 ± 0.98^a	4.50 ± 0.51^a	9.50 ± 1.06^b	8.25 ± 1.06^b	8.25 ± 0.53^c	6.25 ± 0.88^ab	9.50 ± 1.30^b	68.13 ± 2.53^b
	0 h	13.75 ± 0.70^c	8.50 ± 0.53^b	4.62 ± 0.51^a	11.87 ± 0.83^c	11.75 ± 0.71^c	6.75 ± 1.28^b	7.00 ± 0.75^b	18.75 ± 1.04^c	84.38 ± 2.26^d
	12 h	13.00 ± 0.76^d	8.00 ± 0.76^bc	4.62 ± 0.52^b	11.63 ± 0.74^cd	11.63 ± 0.74^cd	8.13 ± 1.13^b	6.75 ± 0.71^c	18.38 ± 0.74^bc	82.13 ± 2.30^e
	24 h	11.88 ± 0.83^c	7.88 ± 0.83^bc	4.50 ± 0.53^ab	10.88 ± 0.83^bc	11.38 ± 1.06^c	7.88 ± 1.25^b	6.50 ± 0.76^c	18.25 ± 1.16^bc	79.13 ± 3.48^d
Refrigeration time	48 h	11.37 ± 1.30^c	8.12 ± 0.64^bc	4.50 ± 0.53^ab	11.00 ± 0.76^cd	8.25 ± 1.04^b	6.75 ± 0.71^a	5.37 ± 1.19^b	18.00 ± 0.76^bc	73.63 ± 3.47^c
	72 h	9.88 ± 0.83^b	7.63 ± 0.52^b	4.00 ± 0.53^ab	10.13 ± 0.83^b	7.75 ± 0.71^ab	6.37 ± 0.52^a	5.00 ± 0.76^ab	17.5 ± 0.76^b	68.25 ± 2.26^b
	128 h	8.25 ± 1.04^a	6.00 ± 0.76^a	3.88 ± 0.83^a	7.88 ± 0.83^a	7.00 ± 0.53^a	5.75 ± 0.71^a	4.38 ± 0.52^a	16.25 ± 0.89^a	59.38±2.33^a

		structure
		α-helix (%)	β-turn (%)	β-sheet (%)	Irregular curl (%)
	Fresh (0h)	26.45 ± 0.07^b	37.56 ± 0.11^d	18.74 ± 0.42^a	17.23 ± 0.39^a
	Natural thawed	29.51 ± 0.05^c	28.42 ± 0.07^a	24.09 ± 0.28^b	20.47 ± 0.56^b
	Steam	24.30 ± 0.21^a	34.62 ± 0.12^c	23.27 ± 0.07^d	17.78 ± 0.07^a
Reheating method	Microwave	25.35 ± 0.28^ab	31.95 ± 0.07^b	22.96 ± 0.14^c	19.72 ± 0.23^b
	0 h	26.45 ± 0.07^e	37.56 ± 0.11^d	18.74 ± 0.42^a	17.23 ± 0.39^b
	12 h	25.38 ± 0.27^d	36.42 ± 0.38^d	21.45 ± 0.36^b	16.74 ± 0.24^a
	24 h	24.30 ± 0.21^c	34.63 ± 0.12^c	23.27 ± 0.07^c	17.79 ± 0.07^c
Refrigeration time	48 h	22.60 ± 0.36^a	30.44 ± 0.49^b	27.33 ± 1.14^d	19.62 ± 0.27^d
	72 h	23.21 ± 0.28^b	29.15 ± 0.27^a	27.20 ± 0.44^d	20.44 ± 0.27^e
	128 h	29.83 ± 0.38^f	28.70 ± 0.89^a	21.00 ± 0.48^b	20.46 ± 0.12^e

		RDS	SDS	RS	Protein Digestion (%)
	Fresh (0 h)	54.80 ± 2.70^d	9.40 ± 2.44^a	37.71 ± 0.05^c	88.92 ± 9.42^d
	Natural thawed	44.54 ± 1.52^b	17.29 ± 1.18^b	38.17 ± 0.03^d	55.73 ± 3.33^a
	Steam	48.46 ± 0.10^c	18.30 ± 1.01^c	33.24 ± 0.01^a	60.15 ± 10.07^b
Reheating method	Microwave	44.11 ± 2.03^a	18.36 ± 0.75^d	37.53 ± 0.03^b	61.53 ± 2.87^c
	0h	54.80 ± 2.70^d	9.40 ± 2.44^a	37.71 ± 0.05^c	88.92 ± 9.42^d
	12h	46.99 ± 8.46^ab	15.45 ± 2.35^c	37.56 ± 0.11^ab	62.34 ± 0.78^a
	24h	44.11 ± 2.03^ab	17.36 ± 0.75^c	38.53 ± 0.03^ab	60.66 ± 10.08^a
Refrigeration time	48h	42.46 ± 7.31^ab	24.85 ± 2.73^d	32.69 ± 0.10^a	59.40 ± 3.02^a
	72h	40.02 ± 2.22^a	4.94 ± 1.03^a	55.07 ± 0.03^c	55.58 ± 6.48^a
	128h	40.31 ± 4.72^a	8.62 ± 0.00^ab	51.07 ± 0.05^bc	53.40 ± 2.52^a

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[1] *Corresponding author: xiedongdong@haut.edu.cn