This article presents a novel idea for the preparation of frozen dough and steamed bread by which black rice flour (BRF) with different particle sizes (0.18-0.25 mm, 0.15-0.18 mm and 0.125-0.15 mm) was added into wheat flour (WF), considering the nutritional values of BRF. The characteristic of the composite flour (CF), frozen dough and steamed bread was studied. CF had higher contents of dietary fibres (2.01-2.16%) but lower content of protein (11.57-11.92%) compared with WF (1.6% and 12.60%, respectively). Correlation analysis showed that the addition of BRF could alleviate the damage to dough caused by freezing, which may be due to that water in CF dough was more stable. The content of freezable water in WF dough increased by 23.48%, while that in CF dough increased by 6.09-12.11% after frozen storage. With decreasing particle size, the hardness of CF dough decreased and the resistance to extension and gas retention coefficient increased, whereas the specific volume and the soft crumb texture of CF steamed bread increased. In short, small-sized BRF is more suitable for use in the preparation of steamed bread.
Baozi is a traditional staple steamed food in China. Current consumer trends urge the production of quick-frozen baozi on large scales and the formulation of healthier varieties. These demands require a better definition of the relationship between the raw material and/or technological factors and the quality of the quick-frozen baozi to be developed. This review summarised the recent advances made in understanding the roles of the production process and the ingredients in the appearance, texture, sensory characteristics, nutrition and shelf-life properties of quick-frozen baozi. The mechanism of the chemical changes of each component and physical changes of the dough blank during each processing stage is reviewed. In addition, suggestions for further research to improve the quality of frozen steamed products have been proposed.
Summary
Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of wheat grains or wheat endosperm, which strongly affected the physical and chemical properties of wheat flour and subsequent product characteristics. In this paper, the differences in physical and chemical properties of wheat flour due to its particle size distribution, the sources of the differences and the applicability of flour products were reviewed. Furthermore, the modern wheat milling process, the mathematical modelling, and mechanical modification of wheat milling process in recent years were introduced. The research prospect of the influence of milling process on the formation of particle size and quality of wheat flour was put forward.
Summary
Black rice flour greatly enriches the nutrition of flour products, and also alleviates the quality deterioration of frozen dough to a certain extent, but the gluten‐influenced mechanism remains unclear. The effects of black rice flour with different particle sizes on protein molecular weight distribution, secondary structure, fluorescence characteristics, thermogravimetric properties, and chemical interaction of the fresh dough (FD), pre‐fermented dough (PD), and thawed dough (TD) were investigated. The addition of black rice flour resulted in the breaking of disulfide bonds in the FD and an increase in the content of total SDS‐extractable protein. However, the depolymerization of large glutenin polymers in the PD and TD of the composite flour system was lower than wheat flour system, especially in the dough with small particle size black rice flour. As the particle size of black rice flour decreased, the intermolecular force of the composite flour dough system is more prominent, of which the hydrophobic interaction force contributes the most considerable value. In addition, TD in the composite flour system has less weight loss than that of wheat flour system. Therefore, adding black rice flour reduced the deterioration of gluten protein, and the small particle size of black rice flour showed advantages.
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