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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Vydané v:	International journal of food science & technology Ročník 58; číslo 10; s. 5346 - 5356
Hlavní autori:	Chen, Peixia, Hong, Jing, Liu, Chong, Zheng, Xueling, Tian, Xiaohui, Shang, Jiaying, Omer, Saeed Hamid Saeed
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Oxford Oxford University Press 01.10.2023
Predmet:	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
On-line prístup:	Získať plný text
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