Quality characteristics of Chinese steamed bread prepared from oat and corn flour mixture with different amylose concentrations

Abstract

Oat and corn Chinese steamed bread (OCCSB) preparations were examined to improve corn utilization. The optimal formulation of OCCSB and its quality characteristics with different amounts of amylose were investigated. The formula was optimized by a textural profile analysis of Chinese steamed bread (CSB) prepared with oat flour and corn flour supplemented with different concentrations of amylose. Rheological measurements, scanning electron microscopy, color metrics, and quality scores were used to compare CSB with the optimal formulation and commercial corn products prepared with 20% or 25% commercial corn flour. The optimal formula was a flour mixture containing 28% Yunnan corn flour with 36.98 ± 3.86% amylose, 6% Sichuan corn flour with 26.11 ± 2.61% amylose, and 2% oat flour. OCCSB had the lowest gas porosity, best aspect ratio, and highest quality score, outperforming commercial products with a smooth yellow surface and compact structure. OCCSB also had the best quality score compared to the two commercial corn CSB preparations. CSB prepared with a corn and oat flour mixture achieved higher quality characteristics than that prepared with 20% or 25% commercial corn flour. The results provide a theoretical basis for improving the utilization of corn resources in staple foods.