Effects of different storage temperatures and time on frozen storage stability of steamed bread
Backgrounds This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2023-03, Vol.103 (4), p.2116-2123 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Gao, Haiyan Zeng, Jingjing Qin, Yueqi Zeng, Jie Wang, Zhaojun |
| description | Backgrounds
This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage at −6, −12, −18, −24 and −30 °C for 1–4 weeks.
Results
When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was.
Conclusion
The shelf life of steamed bread frozen storage at −12 °C could be up to 3 weeks, and the quality of steamed bread stored at −30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry. |
| doi_str_mv | 10.1002/jsfa.12277 |
| format | Article |
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This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage at −6, −12, −18, −24 and −30 °C for 1–4 weeks.
Results
When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was.
Conclusion
The shelf life of steamed bread frozen storage at −12 °C could be up to 3 weeks, and the quality of steamed bread stored at −30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.12277</identifier><identifier>PMID: 36254097</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Bound water ; Bread ; Bread - analysis ; Cold storage ; frozen storage ; Hardness ; Microstructure ; Moisture content ; Moisture effects ; quality ; Shelf life ; Specific volume ; Steam ; steamed bread ; Storage stability ; Storage temperature ; Temperature ; Water - chemistry ; Water content ; Water hardness ; Water loss</subject><ispartof>Journal of the science of food and agriculture, 2023-03, Vol.103 (4), p.2116-2123</ispartof><rights>2022 Society of Chemical Industry.</rights><rights>Copyright © 2023 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3937-109cf9f89cf2b2fb6fdaef5dca94dc86c9c50b239f707451eb2b6479bc7bb0d33</citedby><cites>FETCH-LOGICAL-c3937-109cf9f89cf2b2fb6fdaef5dca94dc86c9c50b239f707451eb2b6479bc7bb0d33</cites><orcidid>0000-0001-6124-9318 ; 0000-0002-9878-4442 ; 0000-0003-4692-0403 ; 0000-0002-1068-5360 ; 0000-0002-7845-9060</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.12277$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.12277$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/36254097$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gao, Haiyan</creatorcontrib><creatorcontrib>Zeng, Jingjing</creatorcontrib><creatorcontrib>Qin, Yueqi</creatorcontrib><creatorcontrib>Zeng, Jie</creatorcontrib><creatorcontrib>Wang, Zhaojun</creatorcontrib><title>Effects of different storage temperatures and time on frozen storage stability of steamed bread</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>Backgrounds
This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage at −6, −12, −18, −24 and −30 °C for 1–4 weeks.
Results
When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was.
Conclusion
The shelf life of steamed bread frozen storage at −12 °C could be up to 3 weeks, and the quality of steamed bread stored at −30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.</description><subject>Bound water</subject><subject>Bread</subject><subject>Bread - analysis</subject><subject>Cold storage</subject><subject>frozen storage</subject><subject>Hardness</subject><subject>Microstructure</subject><subject>Moisture content</subject><subject>Moisture effects</subject><subject>quality</subject><subject>Shelf life</subject><subject>Specific volume</subject><subject>Steam</subject><subject>steamed bread</subject><subject>Storage stability</subject><subject>Storage temperature</subject><subject>Temperature</subject><subject>Water - chemistry</subject><subject>Water content</subject><subject>Water hardness</subject><subject>Water loss</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90MtKAzEUBuAgiq3VjQ8gATciTE0ylzTLUlovFFyo65BkTmTKXGqSQerTm9rahQs3SSAfP-f8CF1SMqaEsLuVt2pMGeP8CA0pETwhhJJjNIyfLMlpxgbozPsVIUSIojhFg7RgeRbhEMm5tWCCx53FZRXfDtqAfeicegccoFmDU6F34LFqSxyqBnDXYuu6L2gPzgelq7oKm22MD6AaKLF2oMpzdGJV7eFif4_Q22L-OntIls_3j7PpMjGpSHkSpzZW2Ek8mWZWF7ZUYPPSKJGVZlIYYXKiWSosJzzLKWimi4wLbbjWpEzTEbrZ5a5d99GDD7KpvIG6Vi10vZeMs7zIiUjzSK__0FXXuzZOFxWnaSaYoFHd7pRxnfcOrFy7qlFuIymR29rltnb5U3vEV_vIXsfVD_S35wjoDnxWNWz-iZJPL4vpLvQb9xqOGQ</recordid><startdate>20230315</startdate><enddate>20230315</enddate><creator>Gao, Haiyan</creator><creator>Zeng, Jingjing</creator><creator>Qin, Yueqi</creator><creator>Zeng, Jie</creator><creator>Wang, Zhaojun</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-6124-9318</orcidid><orcidid>https://orcid.org/0000-0002-9878-4442</orcidid><orcidid>https://orcid.org/0000-0003-4692-0403</orcidid><orcidid>https://orcid.org/0000-0002-1068-5360</orcidid><orcidid>https://orcid.org/0000-0002-7845-9060</orcidid></search><sort><creationdate>20230315</creationdate><title>Effects of different storage temperatures and time on frozen storage stability of steamed bread</title><author>Gao, Haiyan ; Zeng, Jingjing ; Qin, Yueqi ; Zeng, Jie ; Wang, Zhaojun</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3937-109cf9f89cf2b2fb6fdaef5dca94dc86c9c50b239f707451eb2b6479bc7bb0d33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bound water</topic><topic>Bread</topic><topic>Bread - analysis</topic><topic>Cold storage</topic><topic>frozen storage</topic><topic>Hardness</topic><topic>Microstructure</topic><topic>Moisture content</topic><topic>Moisture effects</topic><topic>quality</topic><topic>Shelf life</topic><topic>Specific volume</topic><topic>Steam</topic><topic>steamed bread</topic><topic>Storage stability</topic><topic>Storage temperature</topic><topic>Temperature</topic><topic>Water - chemistry</topic><topic>Water content</topic><topic>Water hardness</topic><topic>Water loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gao, Haiyan</creatorcontrib><creatorcontrib>Zeng, Jingjing</creatorcontrib><creatorcontrib>Qin, Yueqi</creatorcontrib><creatorcontrib>Zeng, Jie</creatorcontrib><creatorcontrib>Wang, Zhaojun</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gao, Haiyan</au><au>Zeng, Jingjing</au><au>Qin, Yueqi</au><au>Zeng, Jie</au><au>Wang, Zhaojun</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of different storage temperatures and time on frozen storage stability of steamed bread</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2023-03-15</date><risdate>2023</risdate><volume>103</volume><issue>4</issue><spage>2116</spage><epage>2123</epage><pages>2116-2123</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>Backgrounds
This research intended to explore the effects of different frozen storage temperatures and time on the stability of steamed bread. The quality characteristics, moisture content and microstructure of steamed bread were determined after quick‐frozen for 30 min at −32 °C and frozen storage at −6, −12, −18, −24 and −30 °C for 1–4 weeks.
Results
When the frozen storage temperature is lower, the moisture content, specific volume, pH and the strong bound water in the steamed bread increase, the water loss rate and the contents of freezable water, the weak bound water and free water decreased. With the extension of frozen storage time, the pH value and water loss of steamed bread first increased and then decreased, while the trend of water content was opposite. The specific volume, cohesion and elasticity of steamed bread decreased, while the freezable water content, hardness and chewiness increased. The bound water of steamed bread gradually migrated to free water. In addition, the longer the frozen storage time and the higher the temperature, and the more serious the damage to the microstructure was.
Conclusion
The shelf life of steamed bread frozen storage at −12 °C could be up to 3 weeks, and the quality of steamed bread stored at −30 °C for more than 3 weeks was the best. © 2022 Society of Chemical Industry.</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>36254097</pmid><doi>10.1002/jsfa.12277</doi><tpages>8</tpages><orcidid>https://orcid.org/0000-0001-6124-9318</orcidid><orcidid>https://orcid.org/0000-0002-9878-4442</orcidid><orcidid>https://orcid.org/0000-0003-4692-0403</orcidid><orcidid>https://orcid.org/0000-0002-1068-5360</orcidid><orcidid>https://orcid.org/0000-0002-7845-9060</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2023-03, Vol.103 (4), p.2116-2123 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Bound water Bread Bread - analysis Cold storage frozen storage Hardness Microstructure Moisture content Moisture effects quality Shelf life Specific volume Steam steamed bread Storage stability Storage temperature Temperature Water - chemistry Water content Water hardness Water loss |
| title | Effects of different storage temperatures and time on frozen storage stability of steamed bread |
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