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...

Full description

Saved in:

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
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!