Effects of maltodextrin and trehalose on the physical properties of Chinese steamed bread made from frozen doughs

The objective of this work was to study the effects of trehalose and maltodextrin on Chinese steamed bread (CSB) prepared from frozen dough. Trehalose (0.1 and 0.2% w/w) and maltodextrin (1 and 2% w/w) were added and CSB prepared from the fresh dough and the frozen dough was characterized in terms of spread ratio, specific volume, staling index and stress relaxation properties. Upon frozen storage, spread ratio and specific volume of CSB, and elasticity of the bread crumb were reduced. The extend of deterioration was significantly reduced with the addition of 0.1% trehalose and 2% maltodextrin. Excessive addition of trehalose and maltodextrin was found to cause detrimental effects to CSB quality.