Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Ma, Sen; Wang, Xiaoxi; Zheng, Xueling; Tian, Shuangqi; Li, Li; Ding, Yong

doi:10.1016/j.jcs.2014.07.010

Cited by 39 publications

(23 citation statements)

References 30 publications

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“…This was probably due to the variation of water content in the dough. The high water absorption capacity of mixed flour affected the water requirement of the dough and its consistency (Ma et al., ). OβG had a greater influence on hardness than that of YβG due to the different water absorption capacities of YβG and OβG (Table ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat

et al. 2018

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Background and objectives: The effects of Chinese steamed bread (CSB) flour fortification with b-glucan (1%-5% of wheat flour) from yeast and oat (YbG, 7.4 9 10 6 and ObG, 1.3 9 10 7 ) on the rheological properties of dough and specific volume, texture, and staling characteristics of CSB, a kind of traditional fermented food but it lacks dietary fiber, have been compared. Findings: The addition of b-glucan to the dough formula increased the farinograph water absorption, dough development time, and the resistance to deformation but decreased the dough stability, dough weakening degree, extensibility, peak, hold, final and setback viscosity, and retrogradation value; ObG exerted a greater effect than did YbG. Chinese steamed bread (CSB) with 1%-2% ObG or YbG addition possessed the higher specific volume and resilience and showed the similar hardness, springness, cohesiveness, gumminess, and chewiness compared to the control; while, CSB with 4%-5% ObG or YbG addition exhibited a smaller specific volume, a larger hardness and the similar springness, cohesiveness, gumminess, chewiness, and resilience than did the control. b-glucan addition resulted in the higher freezable and unfreezable water content and in the lower firmness and amylopectin retrogradation during storage at 25°C, thus retarded CSB staling. Conclusions: b-glucan at 1%-2% addition levels was more effective in helping to soften CSB and preventing CSB staling. Significance and novelty: Conditions that b-glucans incorporation increased the water-holding capacity of CSB, restricted water migration, and retarded the longterm starch retrogradation, thus softening CSB and preventing CSB staling.

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Section: Resultsmentioning

confidence: 99%

Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat

et al. 2018

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“…Different approaches can be used to stabilize the germ and delay the appearance of this rancidity, such as physical, chemical, and biological treatments (Sjövall et al, 2000). There are different studies where the effect of both treated and untreated germ on wheat breads has been addressed (e.g., Gómez et al (2012), Ma et al (2014), or Marti et al (2014, among others). From these studies, it can be concluded that its effect depends on the type of bread, the addition level, and the pretreatments of the germ (if any), and no general conclusion can be obtained.…”

Section: Influence Of Germ Treatments In Whole-grain Breadsmentioning

confidence: 99%

“…From these studies, it can be concluded that its effect depends on the type of bread, the addition level, and the pretreatments of the germ (if any), and no general conclusion can be obtained. For example, Ma et al (2014) observed higher crumb firmness and chewiness of steamed breads enriched with chemically treated germ, while Marti et al (2014) observed a decrease of firmness of sourdough breads enriched with fermented germ. For its part, Gómez et al (2012) reported a volume increase in leavened breads after the inclusion of up to 5% of extruded germ.…”

Section: Influence Of Germ Treatments In Whole-grain Breadsmentioning

confidence: 99%

Understanding whole‐wheat flour and its effect in breads: A review

Gómez

Gutkoski

Bravo‐Núñez

2020

Comp Rev Food Sci Food Safe

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Although the consumption of whole grains, including bread made with wholewheat flour, is promoted for health benefits and reduced risk for disease and mortality, consumer acceptance, and consumption of some whole-wheat products is low compared to that of white breads. This review focuses on the understanding of whole-wheat flours, both their positive and negative aspects, and how to improve those flours for the production of whole-wheat breads. The review addresses genetic aspects, various milling systems, and pretreatment of bran and germ. The baking process and use of additives and enzymes may also improve product quality to help consumers meet dietary recommendations for daily whole-wheat consumption.

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“…Chinese steamed bread (CSB) is a traditional fermented food and widely consumed as a staple food in China (Ma et al 2014). The main ingredients of CSB include wheat flour, yeast, and water with processing by steam cooking.…”

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confidence: 99%

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

et al. 2017

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Cereal Chem. 94(3):581-587Wheat bran is a low-cost by-product abundantly produced by the wheat flour industry. As a staple food of China, Chinese steamed bread (CSB) represents about 40% of China's wheat consumption. This study investigated the effects of incorporating wheat bran into the CSB at different levels (5, 10, and 15%). The dough behavior was measured by analyzing rheological properties. Quality of CSB was analyzed from two perspectives: physical properties and nutritional quality. For physical properties, specific volume, loaf height, moisture, and texture were measured by AACC International Approved Methods. The predicted glycemic response of the bread was analyzed by using an in vitro digestion method. The results illustrated that the incorporation of wheat bran into wheat flour reduced the extensibility of the dough, decreased specific volume, and increased bread hardness, gumminess, and chewiness. However, this study also showed that addition of wheat bran can decrease the predicted glycemic response of steamed bread by up to 39%.

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Improvement of the quality of steamed bread by supplementation of wheat germ from milling process

Cited by 39 publications

References 30 publications

Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat

Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat

Understanding whole‐wheat flour and its effect in breads: A review

Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread

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