Study on effect of twelve kinds of hydrocolloids on quality of Chinese steamed bread

The influence of 12 hydrocolloids with different concentration (0.2%, 0.6% and 1.0%) on textural properties, specific volume, moisture content and water holding capacity of Chinese steamed bread (CSB) were investigated. The results showed that:guar gum, high methoxyl orange pectin with appropriate concentration had more positive effect on texture properties of CSB that showed a soft and elastic texture. The specific volume of CSB significantly increased when 0.2% guar gum and konjac glucomannan, 0.2%~1.0% high methoxyl orange pectin, arabia gum and whey protein hydrolysate, 0.6%~1.0% low methoxyl orange pectin and sodium caseinate were added. Regarding water holding capacity of CSB at room temperature and -4℃, moisture loss reduced in different extent by adding diverse hydrocolloids excepted for arabia gum. In conclusion, the overall quality of CSB was improved effectively by adding guar gum and high methoxyl orange pectin with appropriate concentration.