Effect of Inulin on Quality of Chinese Steamed Bread

[Objective] The object was to study the effects of the inulin with different rates on the quality of Chinese steamed bread(CSB) and confirmed the optimum dosage of the inulin in CSB,which could provide the basis for the application of the inulin in CSB.[Method] The inulin was added into the CSB flour with the rate of 0,3%,6%,9%,12% and 15% for preparing the CSB,the changes trend of various indicators of the inulin with different addition amounts was analyzed by the texture tester and the optimum dosage of the inulin in the CSB were confirmed finally through synthesizing the texture characteristic test and sensory assessment results.[Result] The sensory assessment showed that when the inulin dosage was 6%,the sensory score of the CSB was the highest,followed by that of 9%,3%,12%,15% and 0.The test of the texture characteristics including the hardness,cohesiveness,springiness,gumminess,resilience and chewiness of the CSB indicated that the optimum dosage of the inulin in the CSB wasn't over 9%.[Conclusion] Synthesizing the texture characteristic test and sensory assessment results it was confirmed that the optimum dosage of the inulin in CSB was 6%.