Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch.

Yi Liu, Qian Zhou, Lamei Li, Shan Gao, Yongrong Xiao, Yahui Zhang, Junfeng Cheng, Haihua Zhang

Abstract read

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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8 authors.

Yi LiuCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.ORCID 0009-0002-6833-4333

Qian ZhouCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Lamei LiShaoxing Economic Crop Technology Promotion Center, Shaoxing 312000, China.

Shan GaoCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Yongrong XiaoCivil Aviation Transportation College, Sanya Aviation and Tourism Vocational College, Sanya 572000, China.

Yahui ZhangCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.ORCID 0000-0003-3281-9830

Junfeng ChengCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Haihua ZhangCollege of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou 311300, China.

Funding

Natural Science Foundation of Hangzhou Municipal 2025SZRJJ1020the National Innovation and Entrepreneurship Training Project 202510341085the Scientific Research Project of Higher Education Institutions in Hainan Province Hnky2025-89Zhejiang Agriculture and Forestry University Scientific Research Development Fund Talent Launch Project 2024LFR006 and 2020FR078

6 · The paper itself

Abstract

This study aimed to investigate the effects of cold storage time and matcha addition on the multi-scale structure and functionality of gluten protein and starch in re-steamed bread. Results showed that prolonged cold storage destroyed the integrity of gluten networks by breaking disulfide bonds and altering protein secondary structures, accompanied by moisture loss and migration; meanwhile, starch retrogradation was significantly promoted, resulting in increased hardness and decreased specific volume. The addition of 0.5-1.0% of matcha stabilized disulfide bonds and inhibited starch retrogradation, thus alleviating quality decline. When the addition amount exceeded 1.0%, high concentrations of polyphenols depolymerized gluten proteins and accelerated moisture transfer, causing a further drop in specific volume. Pearson correlation analysis verified the close correlations between macroscopic quality and microstructural characteristics. This study explored the mechanisms underlying the effects of cold storage time and matcha addition on the quality of re-steamed bread, providing a systematic scientific basis for the application of tea flour products in cold storage.

Indexed as

cold storagegluten proteinmatchastarchtea

Identifiers

PMID42450374

DOI10.3390/foods15132255

PMCPMC13361944

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.