Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid

Zheng, Qianna; Wei, Teng; Song, Yi; Guo, Xin; Jiang, Hao; Zhang, Guoquan

doi:10.1111/ijfs.15511

Cited by 5 publications

(1 citation statement)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Rheological properties of dough samples were measured using a DHR‐1 rheometer (TA Instrument) according to the rheological procedure (Liu et al, 2017). The frequency‐dependent characteristic of dough was matched with G′ and G″ (Zheng et al, 2022). Rheological results were reported using the average value from two tests for each sample.…”

Section: Methodsmentioning

confidence: 99%

Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

Zhang

Zhao

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement:The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

show abstract

Section: Methodsmentioning

confidence: 99%