Effects of Short‐Chain Inulin on Quality of Chinese Steamed Bread

Abstract Effects of short‐chain inulin on apparent characteristics, textural and aging properties of Chinese steamed bread (CSB) were investigated. Specific volume, ratio of height to diameter and sensory assessment scores increased initially with increasing inulin substitution and then started decreasing as inulin substitution increased further, and reached the highest value with 5.0% inulin substitution. CSB with inulin (2.5%, 5.0%, 7.5%, 10.0% w/w) were all much whiter based on L * a * b * assessment. The substitution of inulin improved textural properties of fresh CSB but accelerated the aging rate. It was found that moisture migration was an important factor affecting the aging rate of CSB. It indicated that appropriate amount of short‐chain inulin could improve the quality of CSB. The results could provide a theoretical basis for the practical application of inulin to CSB. Practical Applications Inulin has a potential for developing a novel Chinese steamed bread (CSB) with better functionality and more nutritional benefit. The optimal substitution proportion is 5.0% with the consideration of improving the quality of CSB, such as the volume, color, and texture. The research provides a theoretical basis for the practical application of inulin to CSB and possesses a board market prospect.