Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing

Abstract

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.

Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses

“…Research on the impact of heat-moisture treatment on the characteristics of Tartary buckwheat flour and starch has been performed to date [ 82 , 83 ]. More recently, Zhang et al [ 84 ] applied Tartary buckwheat bran modified by heat-moisture treatment in steam bread making. They concluded that the steamed bread had similar qualities compared to the control wheat steam bread when the weight proportion of Tartary buckwheat bran was less than 20%.…”

Effect of enzyme compositions on the rheological properties of bread dough enriched in buckwheat flour

“…For instance, the addition of buckwheat hull decreased pasting properties of starch due to the water holding capacity of dietary fibre (Liu et al, 2022). The addition of buckwheat bran flour caused an increase in water absorption of steamed bread dough due to the high fibre and lipid content of buckwheat (Zhang et al, 2022). Alfaris et al (2022) illustrated that dough formulated with wheat bran had a higher value of dough stability in comparison to dough with wheat flour only due to dilution of gluten and disruption of the gluten network structure.…”