Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

Xu, Xiaoyun; Xu, Yan; Wang, Naifu; Zhou, Yibin

doi:10.1016/j.jcs.2018.04.002

Cited by 54 publications

(38 citation statements)

References 25 publications

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“…After steaming, the original A‐type crystalline pattern was lost and a distinct peak emerged at around 20° (2θ) in all steamed bread samples (Figure b); this peak corresponds to the V‐type crystalline pattern due to the formation of starch–lipid or starch–protein–lipid complexes during heating (Wang, Zheng, Yu, Wang, & Copeland, ). The relative crystallinities of all steamed bread samples were not observed, consistent with the reports of Xu, Xu, Wang, and Zhou (). Steaming resulted in the dissociation of the helical structures due to breakdown of the internal and intermolecular hydrogen bonds in the starch chain, resulting in the disappearance of the crystal structure and ultimately destroying the long‐range crystal structure of the starches in the steamed bread samples (Ambigaipalan, Hoover, Donner, & Liu, ).…”

Section: Resultssupporting

confidence: 91%

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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Background and objectives Steamed bread is the traditional fermented wheat product in China and has popularity in other Asian, European, and some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed bread and promote potato consumption. The aim of this study was to investigate the influences of potato pulp on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, and microstructures of dough and steamed bread. Spectrophotometry, Fourier transform infrared spectroscopy (FTIR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), and confocal laser scanning microscopy (CLSM) were used for analyses. Findings The dough and steamed bread samples added with 10% potato pulp had higher S–S contents than the other tested samples. Compared with the control, the free sulfhydryl contents in the dough (3.2 μmol/g) and steamed bread (2.7 μmol/g) added with 30% potato pulp significantly increased, whereas those of the S–S decreased to 10.0 and 10.9 μmol/g, respectively. The contents of β‐sheet and α‐helix in the dough and steamed bread containing 10% potato pulp were higher than those in samples without the potato pulp. The relative crystallinity of starch in the dough significantly decreased with increasing potato pulp level (p < .05). The CLSM and SEM images showed that potato pulp significantly affected the microstructure. Sample with 10% potato pulp possessed improved gluten network structures. However, samples with high potato pulp contents (>20%) possessed more gas cells and a loose gluten network structure. Conclusions The results showed that the addition of potato pulp affected gluten network structural characteristics in wheat flour dough and steamed bread, but appropriate level of potato pulp could be produced for gluten network enhancement. Significance and novelty The study would contribute to better understanding of the effect of potato pulp on the structural characterization of gluten network in steamed bread making and provide theoretical basis for in‐depth application to wheat‐based products.

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Section: Resultssupporting

confidence: 91%

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

et al. 2019

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“…Specic volume is one of the most important visual characteristics of steamed bread as well, strongly inuencing the consumer's choice. 41 The control group had a white crumb color, ne and uniform crumb grain size, so texture, and wheat scent. Addition of FF affected sensory parameters of CSB to different extents.…”

Section: Sensory Evaluation Of Csbmentioning

confidence: 99%

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

et al. 2020

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“…The particle size of material can reach a narrow and uniform particle size distribution below 10 μm, even to 0.1 μm (Guo, Guan, & Bian, ; Wu, Zhang, Wang, Mothibe, & Chen, ). Now SG technology has been applied in development of health food, component extraction, and animal feeding, for the excellent characteristics the superfine powders, such as surface effect, small size effect, quantum effect, magnetic effect, mechanical effect, biological and catalytic effect, etc., (Xu, Xu, Wang, & Zhou, ; Zhang, Cheng, Zhao, & Wang, ). Many researches have proved the superiority of SG technologies on extraction of natural active ingredients from vaccinium bracteatum thunb leaves powder, ground lotus plumule, auricularia auricular, red grape pomace, hull‐less barley, hawthorn and okra, etc., (Chen et al, ; Jiang et al, ; Zhang & Wang, ; Zhao, Zhu, Zhang, & Tang, ; Zhao, Wu, Wang, Jing, & Yue, ; Zhu, Du, & Xu, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate

Shi

Zhang

Bhandari

et al. 2019

J Food Process Preserv

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The main purpose of this study is to study the effect of superfine grinding (SG) technology on the physicochemical properties of Cordyceps militaris (CM) and its spent substrate (SS). The results showed that the particle size of the sample powder decreased significantly under the SG treatment and reached below 15 μm finally. With the decrease in particle size, the surface tension of materials decreased and water‐holding capacity (WHC) of aqueous solution of CM and its SS powder decreased by 58.72% and 48.36%, while the water soluble index (WSI) increased to 0.73 and 0.44 g/g, respectively, also the hygroscopic property, L* value and DPPH radical scavenging capacity increased significantly. In addition, the cordycepin yield of two materials increased by 9.49% and 14.61% for 4 hr SG treatment, respectively. The results showed that the SG technology could effectively improve the physicochemical properties of CM powder and the extraction of its effective components, in addition, a new idea was opened up for the effective utilization of waste materials such as edible and medicinal fungi culture medium. Practical applicationsThis study investigated the effect of superfine grinding treatments on the physicochemical properties of the powder of Cordyceps militaris (CM) and its spent substrate (SS). The results shows the advances of superfine grinding on the particle size, surface tension, water hydration capacity, color, antioxidant capacity, and the yield of active component. And it could realize the maximum utilization of resources like medical plants and the reutilization of the waste during herb culturing, when treatments like superfine grinding was applied.

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Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread

Cited by 54 publications

References 25 publications

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Influence of potato pulp on gluten network structure in wheat dough and steamed bread

Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

Effects of superfine grinding on the properties and qualities of Cordyceps militaris and its spent substrate

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