Suitability of corn flour in steamed bread matrices of corn-wheat composite flour: a thermal, rheological and nutritional approach

被引：4

作者：

Chen, Peixia ^{[1
,2
]}

Hong, Jing ^{[1
,2
]}

Liu, Chong ^{[2
]}

Zheng, Xueling ^{[2
]}

Tian, Xiaohui ^{[2
]}

Shang, Jiaying ^{[2
]}

Omer, Saeed Hamid Saeed ^{[1
,2
]}

机构：

[1] Henan Univ Technol, Key Lab Henan Prov, Zhengzhou 450001, Peoples R China

[2] Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou 450001, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2023年 / 58卷 / 10期

关键词：

Corn-wheat composite flour; heat treatment; nutritional property; sourdough fermentation; steamed bread; PHYSICOCHEMICAL PROPERTIES; HEAT-TREATMENT; MAIZE; DOUGH; QUALITY; STARCH; SOURDOUGH;

D O I：

10.1111/ijfs.16649

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study investigated the thermal, rheological, morphological, and nutritional properties of corn-wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indicated that sourdough fermentation (SF) improved the textural properties and protein digestibility of CWCSB compared to yeast fermentation (YF). All heat treatments enhanced the elastic behaviour of the dough, with the extrusion method showing a higher G ' value. Both extrusion and steaming treatments resulted in reduced hardness, viscosity, and chewiness of the CWCSB. Due to the flash evaporation effect, a denser dough structure was formed by extrusion, thus reducing enzyme accessibility and resulting in an increased content of slowly digestible starch from 5.09% to 11.21%. In conclusion, extrusion combined with SF could be used as a potential method to improve the suitability of corn flour in steamed bread of corn-wheat composite flour. Suitability of corn flour in steamed bread matrices of corn-wheat composite flourimage

引用

页码：5346 / 5356

页数：11

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