Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Ru, Sun; Zhang, Zhengmao; Hu, Xinjuan; Xing, Qinhui; Zhuo, Wuyan

doi:10.1016/j.jcs.2015.04.011

Cited by 77 publications

(46 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A similar observation was recorded with the addition of 15%-20% barley flour in bread (Lin, Chen, Lu, & Wang, 2012). Hardness is regarded as one of the most important indices of bread quality and was evaluated by the peak force of the first compression of the samples by the Texture Analyzer (Sun et al, 2015). This observation may be attributed to their different compositions of fiber, protein, and fat.…”

Section: Effect Of Mushroom Powder On the Physical And Texture Propsupporting

confidence: 72%

“…The stability time of dough with increased mushroom powder content decreased significantly and gradually compared with the control (Table 1), and this had an adverse effect on dough quality. The stability of dough is mainly related to two factors: the dilution of gluten and the altered water behavior as observed by many researchers (Sun, Zhang, Hu, Xing, & Zhuo, 2015). The stability of dough is mainly related to two factors: the dilution of gluten and the altered water behavior as observed by many researchers (Sun, Zhang, Hu, Xing, & Zhuo, 2015).…”

Section: Resultsmentioning

confidence: 95%

“…It has been reported that some edible mushroom species are good sources of glutathione (Dogan, Coteli, & Karatas, 2016), a reducing agent. The proteins and dietary fiber resulting from the mushroom powder incorporation may have a negative effect on the well-formed protein-starch complex within the bread matrix (Sun et al, 2015). Therefore, the incorporation of mushroom powder not only dilutes the gluten and alters the water behavior of the final dough, but also a source of reducing agents and, as a result, this weakens the protein matrix.…”

Section: Resultsmentioning

confidence: 99%

“…Springiness is a parameter used to determine the recovery extent between the first and second compressions to indicate the elasticity of the sample (Ulziijargal et al, 2013). Both the wheat germ and alhydwan seed flour are rich in dietary fiber, protein, and fat (and especially high in unsaturated fatty acids) (Ammar et al, 2016;Sun et al, 2015), similar to the mushroom powder. Similar results were found by Ulziijargal et al (2013), who reported that addition of Agaricus blazei mycelium and Hericium erinaceus mycelium led to lower fresh bread springiness values.…”

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

“…Table 3 shows that the springiness of bread decreased significantly compared with the control. The springiness of steamed Chinese bread decreased by the addition of wheat germ flour (Sun et al, 2015). Both the wheat germ and alhydwan seed flour are rich in dietary fiber, protein, and fat (and especially high in unsaturated fatty acids) (Ammar et al, 2016;Sun et al, 2015), similar to the mushroom powder.…”

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

See 4 more Smart Citations

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Brennan

Serventi

et al. 2018

Cereal Chem

View full text Add to dashboard Cite

Background and objectives: Mushroom powders from white button, shiitake, and porcini mushrooms were used to replace high-grade wheat flour at levels of 5%, 10%, and 15% in dough and bread manufacture for nutritional enhancement.Dough quality, including rheology properties, stickiness, adhesion, extension, and moisture content, was analyzed. Bread quality, including height, specific volume, moisture content, hardness, springiness, gumminess, and bubbles, was determined. Findings: Mushroom powder-substituted dough showed significantly less stability, higher water absorption capacity, less peak energy, and less extensibility than the control dough. The bread with mushroom powder were smaller in specific loaf volume (except for the 5% porcini mushroom), exhibited reduced springiness, and reduced height (except for the 5% porcini mushroom) compared to the control samples. Moreover, the addition of mushroom powder altered the porosity properties of the bread. Conclusions: Mushroom-supplemented bread have a place in the market as a functional, novel bread product, by delivering more dietary fiber, high-quality protein, and other bioactive components to consumers. Further research on the nutritional properties of these final bread products should be carried out in the future. Significance and novelty: White button, shiitake, and porcini mushrooms were incorporated into wheat bread to evaluate their effects on the dough quality and the physical-textural properties of final bread products.

show abstract

Section: Effect Of Mushroom Powder On the Physical And Texture Propsupporting

confidence: 72%

Section: Resultsmentioning

confidence: 95%

Section: Resultsmentioning

confidence: 99%

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

Section: Effect Of Mushroom Powder On the Physical And Texture Propmentioning

confidence: 99%

See 3 more Smart Citations

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Brennan

Serventi

et al. 2018

Cereal Chem

View full text Add to dashboard Cite

show abstract

Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread

Zhao

et al. 2020

Cereal Chem

View full text Add to dashboard Cite

Background and objectives We studied the effects of different cultivars of non‐degermed millet flour fraction and the particle size on Chinese steamed bread to promote the industrial development of the whole‐grain food industry. Findings We used a texture analyzer to analyze the changes introduced by different cultivars of non‐degermed millet flour fraction, and the effect of its particle size on the hardness, adhesiveness, springiness, gumminess, and chewiness parameters, based on the analysis of height‐to‐diameter ratio and specific volume. We obtained samples of different particle size fractions by using 40, 60, 80, 100, 120, and 140 mesh sieves and determined that the particle substitution of non‐degermed millet flour fraction was at a level of 30%. We conducted partial least squares discriminant analysis (PLS‐DA) screening to identify the signature differences of quality components. Conclusions According to Hunter Laboratory values (whiteness/darkness, L*; redness/greenness, a*; and yellowness/blueness, b*), the results indicated that as the particle size decreased, the L* and whiteness index (W) values decreased but the a* and b* values increased, and the hardness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness parameters of Chinese steamed bread with different particle sizes were significantly different (p < .05). Significance and novelty Partial least squares discriminant analysis could distinguish japonica cultivar samples and glutinous cultivar samples. According to the variable influence on projection (VIP) values, we screened chewiness, gumminess, and hardness as the signature differences of the quality components.

show abstract

Effects of wheat debranning on the sensory quality and antioxidant activity of Chinese steamed bread

et al. 2021

View full text Add to dashboard Cite

Background and objectives Although bran‐enriched foods are rich in bioactive compounds, the bioaccessibility of these bioactive compounds and their antioxidant activity after digestion in Chinese steamed bread (CSB) are poorly understood. The effects of wheat debranning on the sensory quality of CSB and antioxidant activity after digestion were studied, in order to provide special foods with different bran content for the consumers with diverse healthy status. Findings For CSB, wheat debranning improved the color, textural properties, and sensory score but reduced the antioxidant activity and total phenolic content (TPC). After in vitro digestion, the TPC and antioxidant activity of the chyme‐soluble fraction (CSF) reached the highest value at degrees of debranning between 3% and 7%. Compared with debranning process, the effects of in vitro digestion on antioxidant activity were more significant. Conclusions Degrees of debranning between 3% and 7% can offer the highest nutritional value of CSB. Although debranning process had some effects on the TPC and antioxidant activity of CSB, they were very limited when compared with those of digestion. The bran recombination process was better for the preparation of CSB than direct ground process. Significance and novelty In addition to sensory qualities, this study also investigated the effects of digestion on the release of antioxidant activity of CSB with different degrees of debranning. Since the total antioxidant activity only slightly decreased after debranning of 0‐16% degrees, intaking CSB with lower bran content may also have considerable healthy benefit.

show abstract

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Cited by 77 publications

References 27 publications

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Incorporation of mushroom powder into bread dough—effects on dough rheology and bread properties

Effects of different cultivars and particle sizes of non‐degermed millet flour fractions on the physical and texture properties of Chinese steamed bread

Effects of wheat debranning on the sensory quality and antioxidant activity of Chinese steamed bread

Contact Info

Product

Resources

About