Application of Bamboo Shoot Superfine Powder/κ-Carrageenan Composite Gel in Bread: Texture, Properties and Flavor

Abstract

Bread texture and flavor are largely governed by the development of its internal microstructure and the migration dynamics of water and volatile compounds. In this study, a bamboo shoot shell superfine powder/κ-carrageenan composite gel system (KCS) was developed, and the effects of different addition levels (0%, 5%, 10%, 15%, 20%) of KCS on bread performance, structure, and flavor were investigated. Compared with κ-carrageenan (KC), KCS formed a denser and more continuous composite network structure with higher elasticity, freeze–thaw stability, and thermal stability. Bread with KCS showed improved color, reduced hardness, and chewiness. Electronic nose and tongue indicated that KCS effectively suppressed the release of undesirable volatiles and taste-active substances. The addition of 10% KCS promoted the formation of a uniform fine honeycomb gluten network structure, inhibited starch retrogradation, and improved the thermal stability of bread. During storage (1–5 d), KCS reduced the water loss rate of bread, delayed the increase in hardness and chewiness, and maintained good springiness. Metabolomic analysis showed that KCS increased the precursors of small peptides involved in the Maillard reaction, thereby enriching flavor. KCS can effectively improve bread quality, enrich bread flavor, and delay aging, providing a new strategy for the high-value utilization of bamboo shoot processing by-products.