Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity

Abstract The purpose of the study was to explore the effects of curdlan on the textural and sensory qualities of frozen steamed bread (FSB), as well as water state and starch properties during freezing. The results showed that incorporation of curdlan improved the springiness and resilience, while it reduced the hardness and chewiness of FSB. The quality deterioration of FSB was largely caused by the growth and recrystalisation of ice crystals. However, incorporation of curdlan mitigated this adverse impact by regulating water state. Specifically, it increased water content, inhibited water migration, and significantly decreased freezable water content. Additionally, curdlan also decreased starch relative crystallinity, which hindered its retrogradation and thus maintained the overall quality of FSB. Notably, inclusion of 0.5% curdlan exhibited optimal effectiveness in improving quality as evidenced by the highest sensory score obtained.