| To verify the quality differences between Chuantoumo of Pucheng and ordinary steamed bread,this study was conducted by analysing pH,acidity,water content,specific volume,quality and structure parameters,scanning electron microscopy(SEM) images,aroma components,and the quantitative descriptive analysis(QDA) method for sensory analysis. The results showed that the objective quality parameters of Chuantoumo of Pucheng,such as pH,acidity,water content,specific volume,and structure parameters,existed obviously differences from those of ordinary steamed bread(P<0.05). The micro-structure network of Chuantoumo of Pucheng showed tighter junction compared with that of ordinary steamed bread and the starch granules could be classified. The sensory characteristics of Chuantoumo of Pucheng,such as aroma,acidity,chewiness were better than those of ordinary steamed bread,while the sweet taste and elasticity of Chuantoumo was weaker. Chuantoumo of Pucheng contained more volatile substances and those main substances are quite different from ordinary steamed bread. More than two to ten types of volatile species of Chuantoumo were found,compared with ordinary steamed bread. Volatile components of Chuantoumo of Pucheng were different obviously with those of ordinary steamed bread,and the former mainly contains acids while the latter mainly contains alcohols.At present,to Chuantoumo,factory processing can not absolutely replace manual processing. |
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