Article
Agriculture, Multidisciplinary
Xinyuan Xie, Jinhao Zhang, Zhihe Yuan, Haibo Wang, Jianhui An, Lingli Deng
Summary: This study investigated the effects of substituting mealworm powder on the pasting, farinograph, and extensograph properties of medium-gluten wheat and whole wheat flours. The results showed that mealworm powder changed the pasting characteristics of the flours and had different effects on the dough properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Tingjing Zhang, Erqi Guan, Yuling Yang, Lili Zhang, Yuanxiao Liu, Ke Bian
Summary: This study investigates the influence of added peanut oil on dough characteristics. The results show that the addition of peanut oil improves dough viscoelasticity and the quality of steamed bread. Among the different percentages tested, 3.0% peanut oil displayed the most significant effects. The peanut oil interacts with gluten proteins through hydrophobic and hydrogen bonds, resulting in the formation of medium-sized glutenin aggregates. It also interacts with non-gluten proteins, leading to the retention of globulin in the gluten network. These interactions weaken disulfide bonds and cause depolymerization of the glutenin polymers to some extent. Overall, these findings contribute to the improved qualities of the dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Agriculture, Multidisciplinary
Ping Zhu, Kesheng Yang, Juan Shen, Zhaoxin Lu, Fengxia Lv, Pei Wang
Summary: This study investigated the mechanism of enhanced volatiles in whole wheat steamed bread by comparative transcriptome analysis. Cofermentation significantly increased the types and concentration of volatiles, and affected the expression of genes involved in various metabolic pathways.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Jinzhong Xi, Qiyan Zhao, Dan Xu, Yamei Jin, Fengfeng Wu, Xueming Xu
Summary: The effects of kneading time on the properties and quality of Chinese steamed bread were investigated. Results showed that a longer kneading time led to less elastic and more viscous dough, with 7 minutes of kneading resulting in the best specific volume and cell porosity. Aroma-active compounds were developed during kneading, with the highest aroma score achieved at 9 minutes of kneading. The study highlighted the importance of dough kneading in determining the quality and volatile compounds of Chinese steamed bread.
Article
Food Science & Technology
Sheng Zhang, Si Chen, Sheng Geng, Changzhong Liu, Hanjun Ma, Benguo Liu
Summary: This study explored the use of Tartary buckwheat to enhance the nutritional value of steamed bread. Results showed that incorporating Tartary buckwheat bran flour improved the antioxidant activity and dough rheological properties. However, excessive addition of Tartary buckwheat bran flour could negatively affect the gas retention ability and color of the steamed bread.
Article
Acoustics
Min Zhang, Wenjing Suo, Yuxin Deng, Lijun Jiang, Mingming Qi, Yao Liu, Luxia Li, Hui Zheng, Hongjun Li
Summary: This study found that using ultrasound at specific power densities to assist dough fermentation can significantly improve the rheological and textural properties of the dough, increase the specific volume of steamed bread, and reduce hardness, while maintaining good sensory quality.
ULTRASONICS SONOCHEMISTRY
(2022)
Review
Nutrition & Dietetics
Yunfei Yang, Xinwei Wang
Summary: To improve the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation of Chinese steamed breads (CSBs). This review summarizes the nutritional value of various coarse cereals and analyzes the interactions between their functional components in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further affects the appearance and texture of CSBs. This review provides suggestions and guidelines for the production of staple and nutritious foods.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Ke Xu, Chengdeng Chi, Zhenyun She, Xingli Liu, Yanyan Zhang, Hongwei Wang, Hua Zhang
Summary: Research indicated that the freezing-thawing treatment destroyed the structure of starch, making water molecules penetrate more easily and increasing the viscosity of starch paste. Additionally, the treatment resulted in decreased specific volume and increased hardness of steamed bread.
Article
Food Science & Technology
Xiangyu Wang, Xinyan Huangfu, Mengyuan Zhao, Renyong Zhao
Summary: Continuous propagation of Chinese traditional sourdough (CTS) was used to simulate the industrial production of sourdough steamed bread made by the retarded sponge-dough method (SSB). Within four days of continuous propagation, a stable microbial ecosystem was established in mature sourdough as indicated by microbial and metabolic analyses. Lactobacillus sanfranciscensis and Kazachstania humilis were the dominant bacterial and fungal species in mature sourdough, and their relative abundances changed significantly during the initial three days but remained relatively constant from the fourth day onwards. Major changes in metabolites and fermentative characteristics were observed during the initial three days, but little temporal variations were observed from the fourth day onwards. Consequently, the volumetric and textural properties as well as the volatile flavor compounds of SSB showed high stability from the fourth day onwards.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Jin-Ming Tan, Bing Li, Shuang-Yan Han, Hong Wu
Summary: This study investigated the effects of a compound modifier (CM) on the properties and quality of frozen dough and frozen dough steamed bread. The results showed that CM improved the rheological properties of the dough, prevented water migration, and minimized deterioration in volume, texture, and starch retrogradation. Additionally, CM strengthened the gluten network, reduced damage from ice crystals, and delayed quality deterioration in the frozen dough. Overall, CM has the potential to be used as an improver for frozen dough.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Weiwei Li, Wenhui Cao, Pei Wang, Jianlin Li, Qiuting Zhang, Yan Yan
Summary: The study demonstrated that SHSP has the potential to improve the quality of steamed bread, resulting in higher loaf volume, lower hardness, and increased viscoelasticity compared to SPI. However, both soy proteins decreased melting enthalpy and increased starch particle exposure due to water competition. This research provides a theoretical basis for utilizing soy proteins as a nutritious and technofunctional dough improver.
Article
Food Science & Technology
Zhijian Li, Mengmeng Zhou, Mingyu Cui, Yuanhui Wang, Haifeng Li
Summary: In this study, a yeast strain with phytate-degrading activity, Wickerhamomyces anomalus P4, was isolated and evaluated for its ability to degrade phytate during whole wheat dough fermentation, showing fast degradation in the initial 4 hours. The use of W. anomalus P4 as a starter improved dough microstructure and mineral solubilization compared to commercial Saccharomyces cerevisiae, resulting in steamed bread with higher lightness and height/diameter ratio. W. anomalus P4 fermented steamed bread also exhibited similar protein digestibility to commercial S. cerevisiae steamed bread, indicating its potential benefits in reducing phytate content in whole wheat dough for steamed bread making.
JOURNAL OF CEREAL SCIENCE
(2021)
Article
Food Science & Technology
Jiacui Shang, Shuiqi Xie, Shuo Yang, Bofan Duan, Lijun Liu, Xiangchen Meng
Summary: In this study, multigrain dough fermented by lactic acid bacteria (LAB) was used to prepare high-quality steamed bread, and its effects on type 2 diabetes were investigated. The results showed that LAB fermentation significantly improved the texture and nutritional value of the bread and had positive effects on blood glucose and lipid levels in diabetic mice. These findings suggest a novel approach to producing functional commercial foods.
Article
Chemistry, Applied
Suyun Lin, Xiaoxuan Jin, Jing Gao, Ziyou Qiu, Jian Ying, Yong Wang, Zhizhong Dong, Weibiao Zhou
Summary: Micronization of wheat bran enhances its antioxidant properties and soluble dietary fiber content, while reducing water retention capacity and insoluble dietary fiber content. The addition of superfine bran in dough affects its rheological properties, showing higher water absorption and gelatinization temperature, along with more complex viscous behavior.
Article
Food Science & Technology
Sen Ma, Zhen Wang, Ning Liu, Peng Zhou, Qingdan Bao, Xiaoxi Wang
Summary: The addition of wheat bran dietary fiber affects the properties of dough, including increased firmness and decreased extensibility, while the presence of bran increases the molecular weight of the viscoelastic body, resulting in higher elastic modulus and viscous modulus. These adverse effects on Chinese steamed buns can be moderated through the fermentation process.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
