Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread

Abstract

Background and objectives The study aimed to characterize the effect of oatmeal on the texture, water mobility, and starch retrogradation properties in Chinese steamed bread (CSB). Oatmeal substitution was set as 0%, 10%, and 30%. Findings With the addition of oatmeal in CSB, higher hardness and chewiness and lower resilience were observed compared to the control (p < 0.05); CSB with addition of oatmeal exhibited a lower rate of increase in hardness than that of the control. Oatmeal increased the water holding capacity of CSB and restricted water migration, which resulted in a lower content of immobilized water (S22, 76.72%–77.03%) and higher content of free water (S23, 1.01%–1.07%) in NMR. Results from differential scanning calorimetry, X‐ray diffraction, and fourier transform infrared suggested that with the increase in oatmeal, the enthalpy and the relative crystallinity of CSB reduced. The addition of oatmeal retarded a stable and ordered state of starch structure formed in CSB during storage at room temperature. Oatmeal decreased the starch retrogradation rate constant k and CSB with 30% of addition of oatmeal had the lowest k value (10.1), indicating its inhibitory effect on the formation of starch crystals. Conclusions Our findings revealed that oatmeal could increase the free water of CSB and restrict water migration, thus retarding starch retrogradation in CSB. Significance and novelty Oatmeal could effectively inhabit water migration and starch retrogradation of CSB, consequently inhibiting the staling, and there could be a potential utility of oatmeal in the development of flour‐based food products.

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

“…To further improve the nutrient value and taste of CSB, there are reports on the addition of green tea powder, buckwheat, pitaya peel powder, oatmeal, and potato powder into CSB. 1,[4][5][6][7][8] Awareness about health and nutrition has driven consumer demand for functional foods. Among different healthy ingredients, axseed (Linum usitatissimum) contains functional food factors and bioactive substances, and it can be powdered and added into CSB, which could not only provide sufficient protein riching in essential amino acids, but also supply enough unsaturated lipids with high levels of polyunsaturated fatty acids especially a-linolenic acid (ALA).…”

Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

“…The water molecule content could be associated with the signal amplitude of protons and peak area. The change in the fractions of water in each part represents the migration of water molecules (Liu, Wang, Ren, et al., 2019). As is presented in Table 1, it could be known that in all CSB samples, more than 78% of the water was in the form of less tightly bound water, and 19%–22% was tightly bound water, so water mainly existed in the form of combined state (Zhu, 2020).…”

“…The previous research pointed out that the peaks at 1,047 cm -1 were characteristic of the more orderly part of starch, at 1,022 cm -1 characteristic of amorphous starch (Liu, Wang, Ren, et al, 2019). Thus, the retrogradation behavior of CSB starch can also be investigate by the band ratio of 1,047/1,022 cm −1 , which represents the degree of order (the DO value).…”

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

“…As we have mentioned that β-glucan could interact with water and result in higher water absorption. As with many other indicators, water absorption is not influenced by one cause only ( 78 , 79 ). Once coarse cereals flour was added to wheat flour, the water absorption of the dough increased and the gluten content decreased, and these changes occurred simultaneously.…”

“…Water holding capacity is usually used as a measure of protein and fiber absorption and water retention. High water holding capacity means high moisture content in the dough, which improves the taste and texture of the flour product ( 79 ).…”