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

Abstract

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.

Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties

“…Further, the RPM and the impact force also affect the particle size of resulting flour. All the flours produced in this study were finer (<104 μm) compared to other millet flours produced in other studies since they range from 105 to 275 μm (Jalgaonkar & Jha, 2016; Li et al, 2020).…”

Microbiota structure of traditional starters from around the Tai‐hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread

“…Thirty‐three aroma compounds with VIP >1 were used to discriminate the CSB fermented with different starters (Fig. 4(C)), and they were identified as the characteristic aroma compounds of CSB samples 45,46 …”

“…4(C)), and they were identified as the characteristic aroma compounds of CSB samples. 45,46 Correlation among microbiota, aroma compounds and qualities of CSB The correlation among microbial genera, aroma compounds and qualities of CSB fermented with different starters is shown in Fig. 5.…”

Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality

“…The colour changes in steamed bread were examined in triplicate using a portable colorimeter (CR400; Konica Minolta Co., Ltd., Tokyo, Japan) under a D65 illuminant setting and 2‐degree standard observer. The following parameters were determined: L *, brightness; a *, red and green colours (+ a * = red, − a * = green); b *, yellow and blue (+ b * = yellow, − b * = blue) (Li et al ., 2020).…”