Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Zhang, Sheng; Chen, Si; Geng, Shujiang; Liu, Changzhong; Ma, Haile; Liu, Benguo

doi:10.3390/foods10092052

Cited by 19 publications

(22 citation statements)

References 31 publications

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“…Dietary fibers with larger particle size and high viscoelastic profile resulted in steamed bread with a higher amount of RS, lower digestible starch bringing lower in vitro eGI (Angioloni & Collar, 2010). (2) There are abundant polyphenols in SPL steamed bread, but polyphenols can interact with starch to form complex, thus reducing the digestibility of starch; for another, polyphenols can also bind to digestive enzymes such as α ‐amylase and α ‐glucosidase, further reducing the rate of starch hydrolysis (Zhang et al, 2021). (3) The specific volume decreased and physical structure compacted when adding SPLP, thus reducing the contact possibility between enzyme and starch.…”

Section: Resultsmentioning

confidence: 99%

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Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread

Sun

2022

Food Processing Preservation

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This study investigated the influence of sweet potato leaf powder (SPLP) (0%–16%) on steamed bread quality. Results showed with the addition of SPLP, height/diameter ratio increased from 0.44 to 0.96, specific volume decreased from 2.44 to 1.47, color changed from white to dark green, and hardness, gumminess, and chewiness ascended gradually; the contents of protein, fat, dietary fiber, minerals, vitamin B2, and niacin increased significantly, in particular, the polyphenol content increased from 1.34 to 9.34 mg chlorogenic acid equivalent/g DW, and the antioxidant activity increased from 1286.08 to 5650.77 μg ascorbic acid equivalent/g DW; the carbohydrate content decreased from 77.60 to 71.50 g/100 g DW, and the estimated glycemic index decreased from 95.25 to 87.51. The steamed breads with 2%–10% SPLP were overall acceptable. In conclusion, adding appropriate quantity of SPLP to wheat flour will not only maintain the technological quality but also improve the nutritional value of steamed bread. Practical applications In recent years, the effective development and utilization of sweet potato leaf (SPL) has become an urgent problem to be solved. The nutritive value of traditional wheat steamed bread are often difficult to meet the daily health needs of human beings. SPL is known to be a rich source of nutrients and bioactive compounds. The application of SPLP in the production of steamed bread is an innovative method with low cost and environmental protection. Therefore, this study aimed to improve the nutritional and functional value of steamed bread by the application of SPLP.

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Section: Resultsmentioning

confidence: 99%

“…to digestive enzymes such as α-amylase and α-glucosidase, further reducing the rate of starch hydrolysis (Zhang et al, 2021).…”

Section: (2)mentioning

confidence: 99%

Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread

Sun

2022

Food Processing Preservation

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“…The effects of replacing wheat flour (WF) with TTS on the quality of steamed breads were investigated in this study, and the weight proportions of TTS in the TTS‐WF blend flour (W TTS ) were 0%, 25%, 50%, 75%, and 100%, respectively. The steamed breads developed at different W TTS values were prepared according to our previous report (Zhang et al, 2021). Based on the water absorption of 90%, 100 g of blend flour and a certain amount of 1% yeast aqueous solution were mixed in a K5SS blender (Whirlpool, Benton Harbor, MI, USA) for 7 min to form the dough.…”

Section: Methodsmentioning

confidence: 99%

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Zhang

Zhen

et al. 2022

Food Processing Preservation

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Tigernut (Cyperus esculentus L.), native to northeast Africa, belongs to the sedge family (Babiker et al., 2021). It is an important multipurpose crop, its stems and leaves can be used as green feed and knitting materials, and the roots with a fragrant smell are a potential source of essential oils (Duman, 2019;Lasekan, 2013;Ozcan et al., 2021). Tigernut tubers are rich in lipids, proteins, starches, dietary fibers, and vitamins, which are usually applied to develop edible oil, plant milk, and snack food (Clemente-Villalba et al., 2021;Oluwajuyitan & Ijarotimi, 2019).The extraction and physicochemical characterization of tigernut tuber oil have been widely reported (Aljuhaimi, Ghafoor, et al., 2018; Aljuhaimi, Simsek, & Ozcan, 2018). But there are few types of research on tigernut tuber starch (TTS). Manek et al. found that TTS conformed well to United States Pharmacopeia and could be employed as a binder for the production of metronidazole tablets (Manek et al., 2012). It was found that the freeze-thaw stability of TTS was higher than that of potato starch (PS), but its paste clarity was lower (Jing et al., 2012). Neto et al. evaluated the physicochemical properties of TTS and modified it with octenyl succinic anhydride, which improved the resistance of TTS to temperature (Neto et al., 2018). Liu et al. isolated TTS from tigernut tuber meals and cakes remaining after oil extraction and found that the various oil extraction methods had different influences on the ordered structure of starch granules, resulting in the change of functional properties of TTS (Liu et al., 2019). In this study, the preparation, composition, granule morphology, crystal structure, pasting properties, functional properties, and gel properties of tigernut tuber starch (TTS) were systematically investigated. The feasibility of TTS to replace wheat flour (WF) in steamed bread production was also evaluated.

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“…The change in the percentage of moisture might be due to the drop in the quantity of moisture and reduced absorption of water. (14) T4 was observed to have the highest quantity of ash and control had the lowest percentage of total ash. As the buckwheat flour is source of high ash content, it increased percentage of ash in buckwheat incorporated nutri balls too.…”

Section: Nutritional Analysismentioning

confidence: 89%

Formulation and Evaluation of Nutritional Properties and Shelf Life of Buckwheat Incorporated Nutri Ball

Gomathi¹,

Parameshwari²

2022

IJST

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Objectives: To formulate and evaluate the nutritional composition and shelf life of buckwheat incorporated nutri ball. Methods: The moisture, fat, total ash in the control and various percentage of buckwheat incorporated nutri balls were analysed by using American Association of Cereal Chemists (AACC, 2000). The quantity of protein was estimated using the micro Kjeldahl method supported by AOAC. AOAC (1999) method was employed to quantify dietary fibre. Total phenolics, flavonoids and antioxidants analysis were done in methanolic extract of the various formulations of buckwheat nutri ball. Findings Nutritional analyses indicated that higher levels of protein (13.56±0.16), fiber (6.07±0.13), total phenolic content (5.97±0.11), total antioxidant capacity (34.21±0.17) and total flavonoids (2.96±0.03) were observed in 30% of buckwheat flour incorporated nutri balls. The total phenolics, flavonoids and antioxidant capacity was notably improved on the addition of buckwheat flour. Color properties of different formulations of buckwheat nutri balls showed decrease in l*, a* and b* values. The storage results indicated that the developed Nutri balls were sensorily satisfactory for up to two months when it is stored at room temperature. Moreover, raise in buckwheat flour content from 0 to 30% resulted in an insignificant difference from sensory scores of control. Hence, it is concluded that 30% buckwheat incorporated nutri balls are more acceptable. Novelty: This study proves that the novel gluten free nutri balls has plenty of bio active compounds.

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Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Cited by 19 publications

References 31 publications

Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread

Effects of sweet potato leaf powder on sensory, texture, nutrition, and digestive characteristics of steamed bread

Physicochemical properties of tigernut ( Cyperus esculentus ) tuber starch and its application in steamed bread

Formulation and Evaluation of Nutritional Properties and Shelf Life of Buckwheat Incorporated Nutri Ball

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