Effect of different amounts of steam application on quality properties of bread during steam assisted baking

Steam-assisted baking is a food processing method that can improve the product quality by combining heat treatment and steam application. This method combines useful properties of both methods and reduces their negative effects. Heat treatment provides baking at higher temperatures that cannot be reached by steam application only and steam prevents surface drying of foods during heat treatment. In this study, effects of different amounts of steam applications on bread loaf quality during steam-assisted baking were evaluated. After dough proving, bread loaves were baked at the same temperature with the addition of steam made from 150 mL and 350 mL of water. Physical analyses such as volume and rising determination, color, crust thickness, texture and moisture content determination; chemical analyses such as phytic acid, total phenolic content, antioxidant capacity, HMF, protein, fat, salt, ash were conducted. The results were supported by a sensory panel designed by a comparative sensory test and the microbiological growth on bread loaves were evaluated. Results showed that steam addition improved the physical appearance in terms of volume, color and texture. Chemical components as phytic acid and antioxidants increased by steam significantly, however, phenolics, fat, ash and salt contents were not affected. HMF amounts reduced which can be correlated with the change in color. The color, odor and crispness of bread samples baked with steam were rated higher and preferred according to the sensory panel. The mold growth started day 4 and molds on bread loaves baked with steam were denser related to higher moisture content.