EFFECT OF ADDITION OF ARABINOXYLAN ON THE QUALITY OF STEAMED BREAD

In order to improve the quality of steamed bread,two powder samples mixed by two kinds of special wheat flour with 0,0.1%,0.2%,0.3%,0.4% and 0.5% proportion of arabinoxylan (AX) respectively were used for stream bread preparation in the present study.The texture,color and sensory of prepared steamed bread were evaluated.The results showed that the addition of proper amount of AX could decrease the hardness and adhesiveness of steamed bread;improve their texture characteristics;make the quality of steamed bread better;decrease the brightness and increase the yellow degree of the two kinds of steamed bread.The specific volume,structure and elasticity of the two kinds of steamed breads both showed a trend of increasing first and then decreasing,which reached to the optimal value when the addition amount of AX was 0.2%.The optimum specific volume of steamed bread prepared by No.1 and No.2 powder were 2.32 mL/g and 2.31 mL/g respectively,which increased of 26.09% and 20.94% respectively compared with the controls.The total sensory evaluation scores of the two kinds of steamed bread both showed a trend of rising first and then decreasing with the increase of addition amount of AX,and the highest sensory evaluation values of the two kinds of steamed bread were 91.0 points and 90.7 points,respectively,which were both achieved when 0.2% of AX was added in.However,with excessive AX addition,the appearance,color,stickiness and odor of the two steamed breads all showed a downward trend,the ratio of height to diameter decreased,the stiffness decreased,the color darkened,and the quality of the steamed bread fell.