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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Veröffentlicht in:	International journal of food science & technology Jg. 58; H. 10; S. 5346 - 5356
Hauptverfasser:	Chen, Peixia, Hong, Jing, Liu, Chong, Zheng, Xueling, Tian, Xiaohui, Shang, Jiaying, Omer, Saeed Hamid Saeed
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Oxford Oxford University Press 01.10.2023
Schlagworte:	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-Zugang:	Volltext
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