The rheological properties of dough from modified Tartary buckwheat bran flour (MTBF) by heat-moisture treatment (HMT) and wheat flour (WF) were investigated in this study, and the application of MTBF in steamed bread processing was also evaluated. The results showed that the addition of MTBF had a significant effect on torque curve and parameters of the dough. With the increase of the weight proportion of MTBF in the blend (W MTBF ), the water absorption of the dough gradually increased, the protein weakening degree decreased at first and then increased, and the dough had better kneading resistance when the W MTBF was 30% and 40%. With the increase of W MTBF , the color of the steamed bread gradually darkened and yellowed, and the specific volume declined gradually. In addition, the hardness, gumminess and chewiness of steamed bread increased with W MTBF , but its springiness, cohesiveness and resilience decreased. When W MTBF ≥ 20%, internal texture structure of steamed bread was enhanced. Sensory evaluation indicated that the steamed bread developed at W MTBF = 20% could obtain similar quality and pleasant appearance to common wheat steamed bread.
Pickering high internal phase emulsion (HIPE) has a broad application prospect in the field of solid fat substitution and nutraceutical delivery, but the safe and available food-derived particle emulsifier is the bottleneck of its practical application. In this study, mung bean flour was used as a particle emulsifier to stabilize oil-in-water Pickering HIPEs. The results showed that the particle size of mung bean flour was suitable (median diameter, 26.41 μm) and had certain wettability. The volume fraction of oil phase (φ) and the concentration of mung bean flour (c) had significant effects on the formation of Pickering HIPEs. When c ≥ 1%, the Pickering HIPE of φ = 80% could be obtained. Mung bean flour not only played an emulsifying role at the oil/water interface, but also prevented the coalescence of oil droplets through its viscosity effect in the aqueous phase. With the increase of c, the droplet size of Pickering HIPEs decreased, the mechanical properties increased gradually, and the ability of HIPEs protecting β-carotene against ultraviolet irradiation was also enhanced.
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