scholarly journals Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1131
Author(s):  
Shaohui Li ◽  
Wei Zhao ◽  
Guang Min ◽  
Pengliang Li ◽  
Aixia Zhang ◽  
...  
Keyword(s):  
Specific Volume ◽  
Industrial Development ◽  
Nutritional Value ◽  
Foxtail Millet ◽  
Textural Properties ◽  
Diameter Ratio ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Variable Influence

In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.

QTL mapping for the textural property traits of northern-style Chinese steamed bread by using recombinant inbred lines of wheat

2019 ◽  
Vol 70 (6) ◽  
pp. 509
Author(s):  
Xiaocun Zhang ◽  
Yanwu Fu ◽  
Yiru Xu ◽  
Ying Guo ◽  
Huinan Wang
Keyword(s):  
Recombinant Inbred ◽  
Recombinant Inbred Lines ◽  
Textural Properties ◽  
Triticum Aestivum L ◽  
Inbred Lines ◽  
Textural Property ◽  
Chinese Steamed Bread ◽  
Textural Quality ◽  
Steamed Bread

Textural property is one of the most important factors influencing the quality of northern-style Chinese steamed bread (CSB). We detected quantitative trait loci (QTLs) for the textural properties of CSB by using 184 recombinant inbred lines derived from a cross between two Chinese winter wheat (Triticum aestivum L.) varieties, Linmai6 and Tainong18. Eighteen putative QTLs were detected on 14 chromosomes: 1B, 1D, 2A, 2B, 2D, 3A, 3B, 4A, 4B, 5B, 6A, 6B, 7B, and 7D. Six textural quality traits, one QTL for hardness (QHa-4A), three QTLs for springiness (QSp-3B, QSp-4B, and QSp-5B), seven QTLs for cohesiveness (QCo-6A, QCo-7B.1, QCo-7B.2, QCo-3A, QCo-1D, QCo-2B.1, and QCo-2B.2), four QTLs for resilience (QRe-2D, QRe-2A, QRe-7D, and QRe-1B), two QTLs for gumminess (QGu-6B, and QGu-3B), and one QTL for chewiness (QCh-7D) were detected. The contributions of the QTLs ranged from 6.19% to 15.74%. The present study enhances understanding of the genetic basis for the textural properties of northern-style CSB and provides the basis for gene mapping of these traits.

scholarly journals Effects of Fermented Wheat Bran on Flour, Dough, and Steamed Bread Characteristics

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Li Li ◽  
Zhen Wang ◽  
Li-Min Li ◽  
Xue-Ling Zheng ◽  
Sen Ma ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Specific Volume ◽  
Textural Properties ◽  
Positive Influence ◽  
Nutritional Content ◽  
Negative Effects ◽  
Steamed Bread ◽  
Negative Impacts ◽  
Dough Rheological Properties

Wheat bran is rich in dietary fiber, which improves the flour nutritional content and also endows the flour with a richer flavor. However, a high content of insoluble dietary bran fiber can easily and significantly reduce the processing and edible quality of flour products. This study was conducted to explore ways to decrease the negative effects of adding bran to dough. Basidiomycete strain BS-01 was used to ferment the wheat bran. The surface structure of the bran was examined by scanning electron microscopy, and the fermented bran was incorporated into the wheat flour at various concentrations. The mixed flour farinographic and extensographic characteristics, dough rheological properties, and the specific volume, color, and textural properties of the steamed bread were determined and analyzed. The results suggested that adding an appropriate quantity of fermented bran improves the characteristics of the dough and the quality of the steamed bread compared to those with unfermented bran. The fermented bran effectively decreased the negative impacts exerted on the farinographic and extensographic characteristics of the mixed flour and exerted a positive influence on the dough viscoelasticity and bread specific volume.

Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread

2007 ◽  
Vol 46 (1) ◽  
pp. 1-10 ◽  
Author(s):  
Pingping Zhang ◽  
Zhonghu He ◽  
Dongsheng Chen ◽  
Yong Zhang ◽  
Oscar R. Larroque ◽  
...  
Keyword(s):  
Common Wheat ◽  
Protein Fractions ◽  
Wheat Protein ◽  
Chinese Steamed Bread ◽  
Dough Properties ◽  
Steamed Bread ◽  
Wheat Protein Fractions

A genetic analysis of the quality of northern-style Chinese steamed bread

2017 ◽  
Vol 37 (3) ◽  
Author(s):  
Tongtong Liu ◽  
Yuling An ◽  
Kai Liu ◽  
Fangfang Wang ◽  
Chupeng Xie ◽  
...  
Keyword(s):  
Genetic Analysis ◽  
Chinese Steamed Bread ◽  
Steamed Bread

The effect of raw dehydrated potato flour on the rheological properties of dough and nutritional quality of chiffon cakes

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Yuci Zhao ◽  
Xiaoping Zhou ◽  
Chunni Lei ◽  
Yan Shang ◽  
Dan Xu ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Nutritional Value ◽  
Textural Properties ◽  
Potato Flour ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Potato Flakes ◽  
Carbohydrate Contents

Abstract In this study, chiffon cakes were fortified with potato flakes and raw dehydrated potato flour (RDPF) prepared by freeze-drying and hot air drying. The dough’s rheological properties demonstrate that potato flakes are unsuitable for making chiffon cakes, especially at percentages of 30 and 50%. Adding RDPFs decreased the dough height and adhesiveness but increased the hardness slightly compared with the control. Supplementing with potato flakes has the most influence on cake textural properties, especially at percentages of 30 and 50%, which correspondingly reduces the sensory evaluation score. All the RDPF cake formulations exhibited higher comprehensive nutritional value in terms of protein, fat, dietary fiber, minerals, and amino acids. The cake formulations containing RDPF obtained by hot air drying contained the lowest carbohydrate contents.

scholarly journals Trans-2-Hexenal-Based Antifungal Packaging to Extend the Shelf Life of Strawberries

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2166
Author(s):  
Raquel Heras-Mozos ◽  
Adrián García-Moreno ◽  
María Monedero-Prieto ◽  
Ana Maria Tone ◽  
Laura Higueras ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Textural Properties ◽  
Modified Atmosphere ◽  
Hexyl Acetate ◽  
Packaging System ◽  
Active Systems ◽  
Active Package

Strawberries are valuable because of their nutritional value, but they are also highly perishable fruits. Fungal decay is the overriding factor that alters the overall quality of fresh strawberries. Because no hygienic treatments to reduce the initial microbial load are feasible, molds develop during postharvest when using conventional packaging. In this study, an antifungal packaging system for strawberries was developed to improve safety and quality. Trans-2-hexenal (HXAL), a natural compound in strawberries, was incorporated into the modified atmosphere packaging (MAP) systems. Zero, 100, and 250 µL of HXAL were included in cellulosic pads and were covered with a polyamide coating to control its release. The pads were placed on the bottom of plastic trays; an amount of250 g of strawberries was added, flow packed in micro-perforated PP bags, and stored at 4 °C for 14 days. Fungal infection was monitored during the storage period, and the optical and textural properties of the strawberries were measured at days 0 and 14. Analysis of the package headspace was conducted to check for the HXAL concentration. HXAL was partially retained in the fruits and was converted into hexyl acetate and 2-hexen-1-ol acetate, but this was only measurably present in the headspace of the active systems. Mold growth was fully inhibited in active packaging although the strawberries were softer and darker than those in the control packages. The active package was not as efficient if the fruits were stored under thermal-abuse conditions (15 and 22 °C).

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
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