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

被引：4

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.

引用

页数：11

共 103 条

[71] Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics [J].

Ronda, Felicidad ;

Perez-Quirce, Sandra ;

Lazaridou, Athina ;

Biliaderis, Costas G. .

FOOD HYDROCOLLOIDS, 2015, 48 :197-207

[72] Effect of cryogenic grinding on volatile oil, oleoresin content and anti-oxidant properties of coriander (Coriandrum sativum L.) genotypes [J].

Saxena, S. N. ;

Sharma, Y. K. ;

Rathore, S. S. ;

Singh, K. K. ;

Barnwal, P. ;

Saxena, Rohit ;

Upadhyaya, Payal ;

Anwer, M. M. .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (01) :568-573

[73] Effect of incorporating finger millet in wheat flour on mixolab behavior, chapatti quality and starch digestibility [J].

Sharma, Bharati ;

Gujral, Hardeep Singh ;

Solah, Vicky .

FOOD CHEMISTRY, 2017, 231 :156-164

[74] Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation [J].

Sheikholeslami, Zahra ;

Mahfouzi, Maryam ;

Karimi, Mahdi ;

Ghiafehdavoodi, Mahdi .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2021, 139

[75] Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread [J].

Shumoy, Habtu ;

Van Bockstaele, Filip ;

Devecioglu, Dilara ;

Raes, Katleen .

FOOD CHEMISTRY, 2018, 264 :34-40

[76] Dietary fiber and probiotics influence the gut microbiome and melanoma immunotherapy response [J].

Spencer, Christine N. ;

McQuade, Jennifer L. ;

Gopalakrishnan, Vancheswaran ;

McCulloch, John A. ;

Vetizou, Marie ;

Cogdill, Alexandria P. ;

Khan, Md A. Wadud ;

Zhang, Xiaotao ;

White, Michael G. ;

Peterson, Christine B. ;

Wong, Matthew C. ;

Morad, Golnaz ;

Rodgers, Theresa ;

Badger, Jonathan H. ;

Helmink, Beth A. ;

Andrews, Miles C. ;

Rodrigues, Richard R. ;

Morgun, Andrey ;

Kim, Young S. ;

Roszik, Jason ;

Hoffman, Kristi L. ;

Zheng, Jiali ;

Zhou, Yifan ;

Medik, Yusra B. ;

Kahn, Laura M. ;

Johnson, Sarah ;

Hudgens, Courtney W. ;

Wani, Khalida ;

Gaudreau, Pierre-Olivier ;

Harris, Angela L. ;

Jamal, Mohamed A. ;

Baruch, Erez N. ;

Perez-Guijarro, Eva ;

Day, Chi-Ping ;

Merlino, Glenn ;

Pazdrak, Barbara ;

Lochmann, Brooke S. ;

Szczepaniak-Sloane, Robert A. ;

Arora, Reetakshi ;

Anderson, Jaime ;

Zobniw, Chrystia M. ;

Posada, Eliza ;

Sirmans, Elizabeth ;

Simon, Julie ;

Haydu, Lauren E. ;

Burton, Elizabeth M. ;

Wang, Linghua ;

Dang, Minghao ;

Clise-Dwyer, Karen ;

Schneider, Sarah .

SCIENCE, 2021, 374 (6575) :1632-+

[77] Natural products for glycaemic control: Polyphenols as inhibitors of alpha-amylase [J].

Sun, Lijun ;

Warren, Fredrick J. ;

Gidley, Michael J. .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 91 :262-273

[78] Rice starch and Co-proteins improve the rheological properties of zein dough [J].

Tandazo, Aurea Stephany ;

Ozturk, Oguz K. ;

Hamaker, Bruce R. ;

Campanella, Osvaldo H. .

JOURNAL OF CEREAL SCIENCE, 2021, 102

[79] Role of dietary fiber in the recovery of the human gut microbiome and its metabolome [J].

Tanes, Ceylan ;

Bittinger, Kyle ;

Gao, Yuan ;

Friedman, Elliot S. ;

Nessel, Lisa ;

Paladhi, Unmesha Roy ;

Chau, Lillian ;

Panfen, Erika ;

Fischbach, Michael A. ;

Braun, Jonathan ;

Xavier, Ramnik J. ;

Clish, Clary B. ;

Li, Hongzhe ;

Bushman, Frederic D. ;

Lewis, James D. ;

Wu, Gary D. .

CELL HOST & MICROBE, 2021, 29 (03) :394-+

[80] Characteristics of normal and waxy corn: physicochemical, protein secondary structure, dough rheology and chapatti making properties [J].

Thakur, Sheetal ;

Singh, Narpinder ;

Kaur, Amritpal .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2017, 54 (10) :3285-3296

← 2 3 4 5 6 7 8 9 10 11 →