Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread

Chinese steamed bread (CSB) is a popular food among the Chinese population. However, the shelf life of CSB is notably short when stored at room temperature. This paper reviews recent research on the changes in CSB quality during storage, as well as advancements in quality improvement and preservation methods. Studies have shown that the physicochemical quality of CSB deteriorates, sensory quality declines, and microbial counts increase over time during the storage period. To address these challenges, various preservation methods have been explored from physical, chemical, and biological perspectives to extend the shelf life of CSB. Furthermore, efforts to improve texture characteristics, volatile flavor compounds, and nutritional quality are explored to enhance the overall quality of CSB. This review provides a theoretical foundation for the industrial production of CSB, the improvement of its quality, and the development of effective preservation methods.