Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
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 |
Resumo: | 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. |
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Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processingTartary buckwheatbran flourheat-moisture treatmentsteamed breadrheological propertyAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101292Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.71622info:eu-repo/semantics/openAccessZHANG,ShengZHOU,WeiCHEN,Chungangeng2022-08-26T00:00:00Zoai:scielo:S0101-20612022000101292Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-08-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
title |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
spellingShingle |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing ZHANG,Sheng Tartary buckwheat bran flour heat-moisture treatment steamed bread rheological property |
title_short |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
title_full |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
title_fullStr |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
title_full_unstemmed |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
title_sort |
Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing |
author |
ZHANG,Sheng |
author_facet |
ZHANG,Sheng ZHOU,Wei CHEN,Chungang |
author_role |
author |
author2 |
ZHOU,Wei CHEN,Chungang |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
ZHANG,Sheng ZHOU,Wei CHEN,Chungang |
dc.subject.por.fl_str_mv |
Tartary buckwheat bran flour heat-moisture treatment steamed bread rheological property |
topic |
Tartary buckwheat bran flour heat-moisture treatment steamed bread rheological property |
description |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101292 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101292 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.71622 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335092785152 |