Effect of green wheat flour addition on the dough, gluten properties, and quality of steamed bread

Abstract

In this work, different proportions of green wheat flour were used instead of flour to make steamed bread and the physicochemical and nutritional properties of different mixed flours were compared. The effect of green wheat on the quality of dough and steamed bread was evaluated, and a new staple food of green wheat steamed bread was developed. The gluten and elasticity of green wheat flour dough will decrease and the gluten network structure of the dough appeared holes and became uneven. Compared with full wheat steamed bread, as the addition of green wheat flour increased, the sensory quality, specific volume, and elasticity of steamed bread decreased, while firmness, gumminess, and chewiness increased and the flavor had a significant change. Meanwhile, the addition of green wheat flour can significantly reduce the glycemic index of steamed bread, which was beneficial to hinder the violent fluctuation of blood sugar. After adding 20% green wheat flour, the GI value decreased from 81.253 to 73.237. Furthermore, when the green wheat flour was added at 10%, the overall quality of the steamed bread was ideal, which laid a theoretical foundation for industrial production and application. Novelty Impact Statement:The application of the green wheat flour to the preparation of steamed bread can improve the nutrition and reduce the predicted glycemic index of steamed bread, which will provide a theoretical reference for the industrial production of green wheat flour for steamed bread making.

Effects of Commercial Yeast on the Quality of Frozen Dough and Steamed Bread in Different Regions of China

“…The frozen dough was then placed in self-sealing bags and refrigerated at -18 °C for 60 days. [15]. The frozen dough underwent initial thawing (at a temperature of 30 °C and relative humidity of 85%) within a controlled temperature escalating oven (FX-15S, Systa Machinery Equipment, Guangzhou, China).…”

Processing of Whole Kernel Tapioca Pearl and Milk Tea BOBA of Fresh Highland Barley: Optimization of Processing Parameters and Quality Evaluation

“…However, the seasonal limitation of fresh highland barley not only affects the storage quality of the barley itself, but also has a significant impact on the production and processing afterwards. Zhang Kang Yi [ 12 ] prepared composite nutritional flour from green wheat kernels, corn, and green beans, and then determined the optimal spray drying process conditions using response surface tests. The team also developed high-quality noodles, cookies, steamed buns, and bread by compounding green wheat kernel flour with wheat flour or gluten flour with different gluten characteristics in a certain ratio.…”