scholarly journals Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread

RSC Advances ◽  
2020 ◽  
Vol 10 (47) ◽  
pp. 28114-28120
Author(s):  
Tingting Liu ◽  
Huping Duan ◽  
Xiaohui Mao ◽  
Xiuzhu Yu
Keyword(s):  
Wheat Flour ◽  
Health Benefits ◽  
Partial Replacement ◽  
Chinese Steamed Bread ◽  
Flaxseed Flour ◽  
Steamed Bread

Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits.

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread

2020 ◽  
Vol 303 ◽  
pp. 125341
Author(s):  
Li Wu ◽  
Huijie Zhang ◽  
Xuexu Hu ◽  
Yan Zhang ◽  
Lijuan Sun ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soluble Proteins ◽  
Water Soluble ◽  
Chinese Steamed Bread ◽  
Steamed Bread

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

2015 ◽  
Vol 64 ◽  
pp. 153-158 ◽  
Author(s):  
Ru Sun ◽  
Zhengmao Zhang ◽  
Xinjuan Hu ◽  
Qinhui Xing ◽  
Wuyan Zhuo
Keyword(s):  
Wheat Flour ◽  
Wheat Germ ◽  
Chinese Steamed Bread ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Steamed Bread ◽  
Bread Properties

scholarly journals Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 225 ◽  
Author(s):  
Huijie Zhang ◽  
Li Wu ◽  
Weixi Li ◽  
Yan Zhang ◽  
Jingmei Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Significant Difference ◽  
Steamed Bread ◽  
Three Stages ◽  
Main Components

We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.

scholarly journals Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xiaoyue Li ◽  
Yuqiu Guo ◽  
Lirong Chen ◽  
Kaichang Liu ◽  
Kuijie Gong
Keyword(s):  
Wheat Flour ◽  
Histopathological Examination ◽  
Serum Levels ◽  
Fast Blood Glucose ◽  
Diabetic Rats ◽  
Diabetic Rat ◽  
Eating Quality ◽  
Chinese Steamed Bread ◽  
Lotus Root ◽  
Steamed Bread

AbstractMaking low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

2010 ◽  
Vol 5 (2) ◽  
pp. 648-656 ◽  
Author(s):  
Qin Lin ◽  
Luoning Liu ◽  
Ying Bi ◽  
Zaigui Li
Keyword(s):  
Wheat Flour ◽  
Chinese Steamed Bread ◽  
Steamed Bread
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