The effects of wheat germ coated with milk protein on dough rheology and Chinese steamed bread quality

被引：0

作者：

Chai, Qingtian ^{[1
]}

Zhang, Jiutian ^{[1
]}

Yao, Yuchen ^{[1
]}

Ma, Yanan ^{[1
]}

Zhou, Yibin ^{[1
]}

Yu, Zhenyu ^{[1
]}

Wang, Naifu ^{[1
]}

机构：

[1] Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization of Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food an

来源：

LWT | 2025年 / 229卷

关键词：

Dough rheology; Protein-coating; Steamed bread quality; Wheat germ;

D O I：

10.1016/j.lwt.2025.118138

中图分类号：

学科分类号：

摘要：

The aim of this study was to alleviate the adverse effects of wheat germ (WG) addition on the quality of Chinese steamed bread (SB). WG was first coated with milk protein, and the effects of WG, WG and milk protein (WG + P), milk protein-coated WG (PCWG) additions on dough rheology and SB quality were investigated. The addition of WG to wheat flour significantly weakened the dough strength and decreased the quality of SB. However, the addition of 5 % or 10 % WG + P and PCWG resulted in a stronger dough and a higher-quality SB than the addition of WG. Compared with the dough with the WG + P addition, Mixolab results showed that the dough with the PCWG addition had a higher mixing stability and C2 value, a lower peak viscosity (C3 value), and a lower retrogradation degree (C5 value). An SB-making test revealed that, the SB with the PCWG addition exhibited a larger specific volume, higher lightness, lower hardness, higher consumer acceptability, and lower starch retrogradation degree after 24 h of storage than the SB with the WG + P addition. Hence, this study indicates that a stronger dough and higher-quality SB can be produced when using PCWG than when using WG or WG + P. © 2025

引用

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