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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Bibliographic Details
Published in:International journal of food science & technology Vol. 58; no. 10; pp. 5346 - 5356
Main Authors: Chen, Peixia, Hong, Jing, Liu, Chong, Zheng, Xueling, Tian, Xiaohui, Shang, Jiaying, Omer, Saeed Hamid Saeed
Format: Journal Article
Language:English
Published: Oxford Oxford University Press 01.10.2023
Subjects:
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
Online Access:Get full text
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Summary: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.
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ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.16649