Clear Search sequence regions


Sizes of these terms reflect their relevance to your search.

Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose-lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality. Copyright © 2024 Elsevier Ltd. All rights reserved.

Citation

Adil M Abker, Zhijun Xia, Gan Hu, Xiaowen Fu, Yixin Zhang, Yongguo Jin, Meihu Ma, Xing Fu. Using salted egg white in steamed bread: Impact on functional and structural characteristics. Food chemistry. 2024 Oct 01;454:139609

Expand section icon Mesh Tags

Expand section icon Substances


PMID: 38795615

View Full Text