Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 220 - 227

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025989

Formula optimization and influencing factors analysis of gluten-free corn steamed bun

  • SU Mengkai ,
  • LUO Denglin ,
  • XU Yunfeng ,
  • LI Peiyan ,
  • XIANG Jinle ,
  • XU Baocheng ,
  • HUANG Jihong ,
  • ZHANG Kangyi
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  • 1(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471023,China)
    2(Henan Engineering Research Center of Food Material,Henan University of Science and Technology,Luoyang 471023,China)
    3(Henan International Joint Laboratory of Food Green Processing and Quality Safety Control,Luoyang 471023,China)
    4(School of Biological Engineering,Henan University of Technology,Zhengzhou 532927,China)
    5(Center of Agricultural Products Processing,Henan Academy of Agricultural Sciences,Zhengzhou 450008,China)

Received date: 2020-10-23

  Revised date: 2021-01-23

  Online published: 2021-09-27

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Abstract

The feasibility of gluten free steamed bun made from corn flour was explored in this study. The effects of inulin, hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and water content on the quality of gluten-free steamed bread made by corn flour were investigated. On this basis, the formula of gluten-free steamed bread was optimized by Box-Behnken design and response surface methodology. The results showed that the hardness of gluten-free steamed bun decreased gradually with the increase of inulin content, decreased at first and then increased with the increase of HPMC and XG, but all three of them had no significant effect on the elasticity of steamed bun. A certain amount of water could significantly increase the elasticity of gluten-free steamed bun and reduce its hardness. When inulin, xanthan gum and HPMC were added into corn flour at the amount of 11.01%, 0.92% and 0.51% respectively and with 79.5% moisture, the gluten-free steamed bun had the same taste and texture as ordinary steamed bun with higher acceptance, in which riches in dietary fiber.

Key words： gluten-free steamed bread; inulin; hydroxypropyl methylcellulose; xanthan gum; response surface methodology optimization

Cite this article

SU Mengkai , LUO Denglin , XU Yunfeng , LI Peiyan , XIANG Jinle , XU Baocheng , HUANG Jihong , ZHANG Kangyi . Formula optimization and influencing factors analysis of gluten-free corn steamed bun[J]. Food and Fermentation Industries, 2021 , 47(17) : 220 -227 . DOI: 10.13995/j.cnki.11-1802/ts.025989

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