Comparison of rheological properties of dough and antistaling characteristics of Chinese Steamed Bread containing β‐glucan from yeast or oat

Abstract

Background and objectives: The effects of Chinese steamed bread (CSB) flour fortification with b-glucan (1%-5% of wheat flour) from yeast and oat (YbG, 7.4 9 10 6 and ObG, 1.3 9 10 7 ) on the rheological properties of dough and specific volume, texture, and staling characteristics of CSB, a kind of traditional fermented food but it lacks dietary fiber, have been compared. Findings: The addition of b-glucan to the dough formula increased the farinograph water absorption, dough development time, and the resistance to deformation but decreased the dough stability, dough weakening degree, extensibility, peak, hold, final and setback viscosity, and retrogradation value; ObG exerted a greater effect than did YbG. Chinese steamed bread (CSB) with 1%-2% ObG or YbG addition possessed the higher specific volume and resilience and showed the similar hardness, springness, cohesiveness, gumminess, and chewiness compared to the control; while, CSB with 4%-5% ObG or YbG addition exhibited a smaller specific volume, a larger hardness and the similar springness, cohesiveness, gumminess, chewiness, and resilience than did the control. b-glucan addition resulted in the higher freezable and unfreezable water content and in the lower firmness and amylopectin retrogradation during storage at 25°C, thus retarded CSB staling. Conclusions: b-glucan at 1%-2% addition levels was more effective in helping to soften CSB and preventing CSB staling. Significance and novelty: Conditions that b-glucans incorporation increased the water-holding capacity of CSB, restricted water migration, and retarded the longterm starch retrogradation, thus softening CSB and preventing CSB staling.

Impacts of Enzymatic Modifications of Legume's [i.e., Chickpea (Cicer arietinum) and Lentil (Lens culinaris)] Protein Extracts on Pasta Functional Characteristics"

“…The changes in the arrival and development time of treated samples were attributed to the changes in the molecular size and solubility of chickpea and lentil proteins. Results are in line with Li-Hua, et al, (2018) findings which related the changes in departure time to the changes in molecular size of oats flour constituents including β-glucan. Furthermore, protein disruption; as a result of protein structural alteration due to the use of proteolytic enzymes could have impacted protein-starch structural arrangement (Haileslassie, 2019).…”

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

“…Dough rheological properties and the properties of CSBs were affected when adding coarse cereals ( 28 , 53 , 56 ). The specific influence mechanism is mainly divided into the following aspects:…”

Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour

“…The northern style steamed breads are made from medium-hard to hard wheat flour with protein content of 10%-12% and medium to strong gluten strength (Crosbie et al, 1998;Ma & Baik, 2017;Peña, Trethowan, Pfeiffer, & Ginkel, 2002). Desirable dough properties for steamed bread are usually associated with good dough resistance and extensibility values (Pan et al, 2018). Chinese steamed bread has a fine, uniform or even, and cohesive crumb structure (Huang & Miskelly, 2016;Solah, Fenton, & Crosbie, 2016).…”

“…Chinese steamed bread has a fine, uniform or even, and cohesive crumb structure (Huang & Miskelly, 2016;Solah, Fenton, & Crosbie, 2016). The northern style steamed breads have firm, cohesive, dense, and chewy texture (Limley, 2008;Pan et al, 2018).…”

“…Chinese steamed bread which is fermented and steamed represents approximately 30% of wheat consumption throughout China down from the 40% previously reported (Ma & Baik, 2017;Pan, Luo, Liu, & Luo, 2018;Zhu, 2014). The styles of steamed bread consumed in China are described as northern, southern, or Guangdong styles (Huang, 1999).…”