Better surimi gel properties could be obtained by starch with shorter gel length, lower solubility and bigger swelling power.
Gluten swelling power is assessed by a sedimentation value as recommended by Zeleny.
High swelling power and RVA viscosity parameters improve steamed bread appearance, structure and elasticity significantly, and finallg they could improve the total score of steamed bread.
The acetylation increased the solubility and swelling power of starches.
