580 Emir. J. Food Agric ● Vol 31 ● Issue 8 ● 2019 Textural and sensory characteristics of oven baked and steamed bread Dele Raheem 1,2 *, Aiping Liu 2 , Cheng Li 2 1 Arctic Centre (NIEM), University of Lapland, 96101 Rovaniemi, Finland, 2 College of Food Science, Sichuan Agricultural University, 625014 Ya’an, China *Corresponding author: Dele Raheem, Arctic Centre (NIEM), University of Lapland, 96101 Rovaniemi, Finland, College of Food Science, Sichuan Agricultural University, 625014 Ya฀an, China. E-mail: braheem@ulapland.f Received: 21 June 2019; Accepted: 18 August 2019 INTRODUCTION Bread is the oldest and most varied type of food in baked goods and it is a staple food in many countries of the world. In most cases, bread is made from wheat four, yeast, salt and water as basic raw materials, appropriate amount of sugar, grease, dairy products, eggs and additives and other auxiliary materials may be added through stirring, fermentation, shaping, molding, proofng, baking, cooling and other processes to produce bulky, soft, fexible foods (Xiao, 2018). Bread baking is a complex process involving many physical and chemical changes. The optimum baking process depends on the type of bread to be baked and the desired bread characteristics. The ingredients that make up the dough and their processing conditions have a vital effect on the development of the crumb structure in bread and other leavened products (Rathnayake et al., 2018). The authors further suggested that the modifcations of factors such as the addition of certain additives like hydrocolloids/ gums, enzymes, and emulsifers can impact the properties of porous crumb structure and crumb staling. Consumers’ habits and preference on the choice of bread are infuenced by culture and tradition. For instance, fat breads are the oldest of all bread products and are widely consumed in North Africa, Southern Europe, the Middle- East, Indian subcontinent, Turkey and Central America (Qarooni et al., 1992). Oven baked bread is popular in the Western world while in China and other Asian countries, bread are generally steamed. Chinese steamed bread (CSB) is the most popular traditional fermented wheat food in China, representing approximately 40 % of total wheat consumption in China (He et al., 2003). CSB is also widely consumed in other Asian countries (such as Japan, South Korea, Philippines, and Thailand). Chinese steamed bread (CSB) is commonly called ‘man- tou’. The dough for steamed bread is made from fermented wheat four and the resulting product is cooked in a steamer above boiling water to produce a roll-sized product with a smooth, white skin and no crust (BIRT, 2010). There are two major types of steamed bread: Northern Style, which is preferred in Northern China has a chewy and dense texture; while the Southern Style, which is common in Southern China is more open with a softer texture (Huang and Miskelly, 1991). The northern style steamed bread has a very cohesive, elastic and dense texture 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 infuence the texture and sensory characteristics of the fnal bread products. Resilience and frmness of oven baked and steamed bread were determined by Texture Profle Analysis (TPA). The results shows higher resilience and lower frmness 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 frmness 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 frmness of both bread were also investigated. Both frmness and resilience increased over time in both oven baked and steamed bread. Keywords: Oven baked, Sensory, Steamed bread, Texture ABSTRACT Emirates Journal of Food and Agriculture. 2019. 31(8): 580-586 doi: 10.9755/ejfa.2019.v31.i8.1986 http://www.ejfa.me/ RESEARCH ARTICLE