Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session B. Nutritional and Functional Foods of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Manuel Viuda-Martos

Citation

Xingjun Li, Chang Liu, Bing Dai, Xiaohong Luo, Hongdong Song, <span>Polydextrose Addition Improves the Softness and Looseness of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure</span><span></span>, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

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Polydextrose Addition Improves the Softness and Looseness of Chinese Steamed Bread Through the Formation of a Sticky, Elastic Network Structure

Chang Liu ^1,2

Bing Dai ^1,3

Xiaohong Luo ¹

Hongdong Song ²

Xingjun Li ^1,2

1. Academy of National Food and Strategic Reserves Administration, National Engineering Research Center for Grain Storage and Transportation, Beijing 102209, China

2. College of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China

3. College of Grain and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China

Abstract

Keywords

polydextrose

Chinese steamed bread

continuous three-dimensional network structure

softness and looseness

dough development time

water soluble dietary fiber