Textural and sensory characteristics of oven baked and steamed bread

Dele Raheem, Aiping Liu, Cheng Li

Research output: Contribution to journalArticleScientificpeer-review

3 Citations (Scopus)


The consumption of bread as a staple food is global and it is one of the oldest food for humans. However, the processing methods and the acceptability of bread products differs from region to region based on culture. In this study, we aim to understand how different processing methods can influence the texture and sensory characteristics of the final bread products. Resilience and firmness of oven baked and steamed bread were determined by Texture Profile Analysis (TPA). The results shows higher resilience and lower firmness in steamed bread. In addition, we investigated the supplementation of banana milk juice on bread. The results showed that more banana milk juice in bread could lead to lower resilience but more firmness in both oven and steamed bread. The effect of storage temperature at room temperature, +4 °C and -20 °C over time on the resilience and firmness of both bread were also investigated. Both firmness and resilience increased over time in both oven baked and steamed bread.
Original languageEnglish
Pages (from-to)580-586
JournalEmirates Journal of Food and Agriculture
Issue number8
Publication statusPublished - 15 Sept 2019
MoEC publication typeA1 Journal article-refereed

Field of science

  • Food science


Dive into the research topics of 'Textural and sensory characteristics of oven baked and steamed bread'. Together they form a unique fingerprint.

Citation for this output