Effects of coarse cereals on dough and Chinese steamed bread - a review

被引：3
作者：
Yang, Yunfei [1 ]
Wang, Xinwei [1 ]
机构：
[1] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou, Peoples R China
来源：
FRONTIERS IN NUTRITION | 2023年 / 10卷
关键词：
coarse cereals; nutrition; dough; Chinese steamed bread; quality analysis; VITRO STARCH DIGESTIBILITY; RHEOLOGICAL PROPERTIES; ALPHA-AMYLASE; WHEAT-FLOUR; ANTIOXIDANT PROPERTIES; PROCESSING CONDITIONS; THERMAL-PROPERTIES; GLYCEMIC CONTROL; FINGER MILLET; POTATO FLOUR;
D O I：
10.3389/fnut.2023.1186860
中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
摘要：
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
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页数：11
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