Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach

This study investigated the thermal, rheological, morphological, and nutritional properties of corn‐wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indica...

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Vydáno v:	International journal of food science & technology Ročník 58; číslo 10; s. 5346 - 5356
Hlavní autoři:	Chen, Peixia, Hong, Jing, Liu, Chong, Zheng, Xueling, Tian, Xiaohui, Shang, Jiaying, Omer, Saeed Hamid Saeed
Médium:	Journal Article
Jazyk:	angličtina
Vydáno:	Oxford Oxford University Press 01.10.2023
Témata:	Bread breads chewiness Corn corn flour Cornflour Digestibility digestible carbohydrates digestible protein Dough Elasticity enzymes Evaporation Extrusion Fermentation Flash evaporation Flour hardness heat Heat treatment Heat treatments High pressure High temperature Rheological properties Sourdough Steaming temperature Vegetables viscosity Wheat Yeast yeasts
ISSN:	0950-5423, 1365-2621
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Abstract	This study investigated the thermal, rheological, morphological, and nutritional properties of corn‐wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indicated that sourdough fermentation (SF) improved the textural properties and protein digestibility of CWCSB compared to yeast fermentation (YF). All heat treatments enhanced the elastic behaviour of the dough, with the extrusion method showing a higher G′ value. Both extrusion and steaming treatments resulted in reduced hardness, viscosity, and chewiness of the CWCSB. Due to the flash evaporation effect, a denser dough structure was formed by extrusion, thus reducing enzyme accessibility and resulting in an increased content of slowly digestible starch from 5.09% to 11.21%. In conclusion, extrusion combined with SF could be used as a potential method to improve the suitability of corn flour in steamed bread of corn‐wheat composite flour.
AbstractList	This study investigated the thermal, rheological, morphological, and nutritional properties of corn‐wheat composite steamed bread (CWCSB) with different heat treatment methods (steaming, high temperature and high pressure, extrusion) and fermentation methods (yeast and sourdough). The results indicated that sourdough fermentation (SF) improved the textural properties and protein digestibility of CWCSB compared to yeast fermentation (YF). All heat treatments enhanced the elastic behaviour of the dough, with the extrusion method showing a higher G′ value. Both extrusion and steaming treatments resulted in reduced hardness, viscosity, and chewiness of the CWCSB. Due to the flash evaporation effect, a denser dough structure was formed by extrusion, thus reducing enzyme accessibility and resulting in an increased content of slowly digestible starch from 5.09% to 11.21%. In conclusion, extrusion combined with SF could be used as a potential method to improve the suitability of corn flour in steamed bread of corn‐wheat composite flour.
Author	Liu, Chong Tian, Xiaohui Shang, Jiaying Omer, Saeed Hamid Saeed Chen, Peixia Zheng, Xueling Hong, Jing
Author_xml	– sequence: 1 givenname: Peixia surname: Chen fullname: Chen, Peixia organization: Key Laboratory of Henan Province Henan University of Technology Zhengzhou 450001 China, College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China – sequence: 2 givenname: Jing orcidid: 0000-0002-7930-3631 surname: Hong fullname: Hong, Jing organization: Key Laboratory of Henan Province Henan University of Technology Zhengzhou 450001 China, College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China – sequence: 3 givenname: Chong orcidid: 0000-0001-8885-928X surname: Liu fullname: Liu, Chong organization: College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China – sequence: 4 givenname: Xueling orcidid: 0000-0002-8426-2109 surname: Zheng fullname: Zheng, Xueling organization: College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China – sequence: 5 givenname: Xiaohui surname: Tian fullname: Tian, Xiaohui organization: College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China – sequence: 6 givenname: Jiaying surname: Shang fullname: Shang, Jiaying organization: College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China – sequence: 7 givenname: Saeed Hamid Saeed surname: Omer fullname: Omer, Saeed Hamid Saeed organization: Key Laboratory of Henan Province Henan University of Technology Zhengzhou 450001 China, College of Food science and Engineering Henan University of Technology Zhengzhou 450001 China
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SubjectTerms	Bread breads chewiness Corn corn flour Cornflour Digestibility digestible carbohydrates digestible protein Dough Elasticity enzymes Evaporation Extrusion Fermentation Flash evaporation Flour hardness heat Heat treatment Heat treatments High pressure High temperature Rheological properties Sourdough Steaming temperature Vegetables viscosity Wheat Yeast yeasts
Title	Suitability of corn flour in steamed bread matrices of corn‐wheat composite flour: a thermal, rheological and nutritional approach
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