Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

Abstract

The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G“), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.

Wheat peptide alleviates DSS-induced colitis by activating the Keap1–Nrf2 signaling pathway and maintaining the integrity of the gut barrier

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Advancements in enhancing resistant starch type 3 (RS3) content in starchy food and its impact on gut microbiota: A review

“…It is worth noting that RS3 is known for its stability during common cooking processes, making it a suitable ingredient for a vast array of traditional foods, particularly in bakery items like bread and muffins, as well as breakfast cereals (Haralampu, 2000). For instance, Shi et al (2022) successfully increased the RS3 content by approximately 10% in steamed bread by substituting a portion of the common wheat flour with HMT-modified flour. The preparation of RS3 mainly involves starch retrogradation, a nonequilibrium, thermo-reversible, recrystallization process that occurs when disordered amylose and amylopectin are reassembled into an ordered double helix structure after gelatinization and cooling.…”

“…For instance, Shi et al. (2022) successfully increased the RS3 content by approximately 10% in steamed bread by substituting a portion of the common wheat flour with HMT‐modified flour. The preparation of RS3 mainly involves starch retrogradation, a nonequilibrium, thermo‐reversible, recrystallization process that occurs when disordered amylose and amylopectin are reassembled into an ordered double helix structure after gelatinization and cooling.…”