2013•Food Science and Technology InternationalRequires access
Influence of different cooling conditions on whiteness of steamed bread
Changhong Liu
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Abstract
The influence of cooling process on the whiteness of steamed bread was studied. Under different cooling conditions, including the level of cooling time, wind speed, temperature and humidity, the changes of whiteness and sensory evaluation points of steamed bread was mensurated. The best cooling conditions for enhancing the whiteness of steamed bread is cooling time 40 min, cooling wind speed 6 m/s, cooling temperature 25 ℃. Experiments showed that the whiteness of steamed bread had a close relationship with cooling processes.