Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing

• Autor(a) principal: ZHANG,Sheng
• Data de Publicação: 2022
• Outros Autores: ZHOU,Wei, CHEN,Chungang
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101292
• topic: Tartary buckwheat; bran flour; heat-moisture treatment; steamed bread; rheological property

Abstract The rheological properties of dough from modified Tartary buckwheat bran flour (MTBF) by heat-moisture treatment (HMT) and wheat flour (WF) were investigated in this study, and the application of MTBF in steamed bread processing was also evaluated. The results showed that the addition of MTBF had a significant effect on torque curve and parameters of the dough. With the increase of the weight proportion of MTBF in the blend (WMTBF), the water absorption of the dough gradually increased, the protein weakening degree decreased at first and then increased, and the dough had better kneading resistance when the WMTBF was 30% and 40%. With the increase of WMTBF, the color of the steamed bread gradually darkened and yellowed, and the specific volume declined gradually. In addition, the hardness, gumminess and chewiness of steamed bread increased with WMTBF, but its springiness, cohesiveness and resilience decreased. When WMTBF ≥ 20%, internal texture structure of steamed bread was enhanced. Sensory evaluation indicated that the steamed bread developed at WMTBF = 20% could obtain similar quality and pleasant appearance to common wheat steamed bread.