Effect of Resistant Starch and Polydextrose on the Quality of Steamed Bread

In this paper,malate starch and polydextrose were used to replace flour with 0%,1%,3%,5%,7% and 9% contents to produce steamed bread and the steamed bread quality was compared. The resistant starch contents of malate starch was determined and the specific volume,whiteness,texture and sensory quality of the sample steamed bread were analyzed using color difference meter,texture analyzer and sensory evaluation. The results showed that the resistant starch content of malate starch was as high as 61.5%±2.3%. After adding resistant starch,the specific volume of steamed bread showed a gradual decrease trend,which was from 2.74 to 1.93 mL/g. The specific volume of steamed bread with polyglucose did not changed significantly which fluctuated around 2.56~2.81 mL/g. After adding resistant starch,the whiteness of steamed bread gradually decreased from 76.99 to 72.34. When the content of polydextrose increased from 1% to 9%,the whiteness of steamed bread gradually increased from 69.83 to 72.93,but the whiteness was still lower than the sample without polydextrose. After the addition of resistant starch,the hardness of the steamed bread gradually increased from 329.93 to 929.28 g. The hardness of the polyglucose-added steamed bread first increased to 562.66 g and then decreased to 273.24 g,which showed a trend of rising first and then falling. When the amount of resistant starch was less than 3%,the quality of steamed bread was similar to the pure flour steamed bread and the steamed bread with the same amount of polydextrose,indicating that less than 3% adding amount of resistant starch and polydextrose were more beneficial to improve the quality and nutritional characteristics of steamed bread.