Empirical and Theoretical Bases of Good Steamed Bread Production

Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.

Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch

Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.

Dietary fiber in bakery products: Source, processing, and function

Bakery products are prevalently consumed foods in the world, and they have been regarded as convenient dietary vehicles for delivering nutritive ingredients into people's diet, of which, dietary fiber (DF) is one of the most popular items. The food industry attempts to produce fiber-enriched bakery products with both increasing nutritional value and appealing palatability. As many new sources of DFs become available, and consumers are moving towards healthier diets, studies of using these DFs as functional ingredients in baked goods are becoming vast. Besides, the nutrition value of DF is commonly accepted, and many investigations have also revealed the health benefits of fiber-enriched bakery products. Thus, this chapter presents an overview of (1) trends in supplementation of DF from various sources, (2) impact of DF on dough processing, quality and physiological functionality of bakery products, and (3) technologies used to improve the compatibility of DF in bakery products.

The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.

Preparation and quality evaluation of potato steamed bread with wheat gluten

The present study aimed to study the preparation and quality evaluation of potato steamed bread by using potato flour, wheat flour, and gluten at the presence of yeast and inorganic additives. As the rheological properties of the potato-wheat formulated flour negatively related to the potato flour, the potato-wheat formulated flour with 35% potato flour was set as the basic flour (100%). The effects of wheat gluten on the rheological properties of the dough were also evaluated, and gluten addition amount was set at 6.5%. The effects of yeast, sodium bicarbonate, citric acid, and monocalcium phosphate addition on steamed bread properties have been studied and optimized by orthogonal test. The obtained potato steamed bread formula was 100% basic flour (potato/wheat mass ratio of 35:65), 6.5% wheat gluten, 1.1% yeast, 1.4% NaHCO3, 0.75% citric acid, and 0.50% Ca(H2PO4)2. The prepared potato steamed bread has good sensory and texture properties, with natural potato flavor.