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Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread

Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepar...

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Autores principales: Zhang, Sheng, Chen, Si, Geng, Sheng, Liu, Changzhong, Ma, Hanjun, Liu, Benguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467894/
https://www.ncbi.nlm.nih.gov/pubmed/34574162
http://dx.doi.org/10.3390/foods10092052
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author Zhang, Sheng
Chen, Si
Geng, Sheng
Liu, Changzhong
Ma, Hanjun
Liu, Benguo
author_facet Zhang, Sheng
Chen, Si
Geng, Sheng
Liu, Changzhong
Ma, Hanjun
Liu, Benguo
author_sort Zhang, Sheng
collection PubMed
description Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (W(bran)) had a significant effect on the dough rheological properties. When W(bran) was 30%, the dough had the optimal mixing tolerance, and when W(bran) exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of W(bran), the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (W(bran) = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of W(bran) would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing W(bran).
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spelling pubmed-84678942021-09-27 Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread Zhang, Sheng Chen, Si Geng, Sheng Liu, Changzhong Ma, Hanjun Liu, Benguo Foods Article Steamed bread is a traditional staple food of China. Replacing wheat flour (WF) with Tartary buckwheat is expected to improve the nutritional value of steamed bread. In this study, Tartary buckwheat flour (TBF), Tartary buckwheat bran flour (TBBF), and Tartary buckwheat core flour (TBCF) were prepared, their composition and physicochemical properties were compared. It was found that TBBF had higher protein and rutin contents, so its antioxidant activity and dough rheological properties were obviously superior to those of TBF and TBCF. When TBBF was mixed with WF, its weight proportion in the blend (W(bran)) had a significant effect on the dough rheological properties. When W(bran) was 30%, the dough had the optimal mixing tolerance, and when W(bran) exceeded 30%, it caused dilution effect, weakening the gluten network. With the increase of W(bran), the color of the steamed bread developed by the TBBF–WF blend gradually darkened and yellowed, the specific volume declined, and its hardness, gumminess, and chewiness ascended gradually. The appropriate addition of TBBF (W(bran) = 10% and 30%) was beneficial to cell diameter and volume of steamed bread, but the further rise of W(bran) would destroy its gas retention ability. The predicted glycemic index (pGI) of steamed bread declined significantly with the increasing W(bran). MDPI 2021-08-31 /pmc/articles/PMC8467894/ /pubmed/34574162 http://dx.doi.org/10.3390/foods10092052 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Zhang, Sheng
Chen, Si
Geng, Sheng
Liu, Changzhong
Ma, Hanjun
Liu, Benguo
Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
title Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
title_full Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
title_fullStr Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
title_full_unstemmed Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
title_short Effects of Tartary Buckwheat Bran Flour on Dough Properties and Quality of Steamed Bread
title_sort effects of tartary buckwheat bran flour on dough properties and quality of steamed bread
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467894/
https://www.ncbi.nlm.nih.gov/pubmed/34574162
http://dx.doi.org/10.3390/foods10092052
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