Foods
·
2021
·Vol. 10
·期 11
·2857
·
IF 4.35
Wenfei Tian,Jingyang Tong,Xiaoyue Zhu,Philipp Fritschi Martin,Yonghui Li,Zhonghu He,Yan Zhang
The health benefits from consumption of whole wheat products are widely recognized. This study investigated the effects of different pilot-scale milling methods on physicochemical properties, bioactive components, Chinese steamed bread (CSB), and Chinese leavened pancakes (CLP) qualities of whole wheat flour (WWF). The results indicated that WWF-1 from the reconstitution of brans processed by a hammer mill had the best CSB and CLP quality overall. WWF from entire grain grinding by a jet mill (65 Hz) contained the highest concentration of bioactive components including dietary fibers (DF) and phenolic acids. A finer particle size did not necessarily result in a higher content of phenolic antioxidants in WWF. DF contents and damaged starch were negatively correlated with CSB and CLP quality. Compromised reduced quality observed in CLP made from WWF indicated its potentially higher acceptance as a whole-grain product.Keywords:milling methods;dietary fiber;phenolic acid;steamed bread;leavened pancake
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2020
·Vol. 45
·期 1
·e14994
·
IF 1.405
Ying Sun,Rongxin Miao,Lina Guan
The purpose of this paper is to investigate the effect of partial substitution of wheat flour with germinated brown rice flour (GBRF) (0%, 30%, 40%, 50%, 60%, and 70%) on the volatiles, sensory properties, and characteristics analysis of steamed bread. A total of 14 volatiles were detected in all samples. The obtained results showed differences in the volatile composition of the different substitutions of steamed bread. Compared to control (0% GBRF), add GBRF to improve the flavor and odor of China steamed bread, particularly, ethanol, 2-pentylfuran, and benzaldehyde characteristic rice volatile compounds increased significantly. When the proportion of GBRF without more than 50%, the steamed bread revealed a reduction of the overall acceptability, but it was still acceptable (total score > 85). It was noteworthy that the taste of CSB was positively correlated with their levels of benzaldehyde; the sensory total score was negatively correlated with styrene, 2-octanone. Increased addition of GBRF increased the hardness, while decreasing the specific volume. GBRF can be used in CSB up to 50% with wheat flour to improve the flavor and shape of CSB without compromising eating quality. Practical applications Addition of GBRF diversifies wheat flour products with certain modification on nutritional qualities and steamed bread flavor, therefore, could expand GBRF in overall food applications. These findings could provide some insights for industrial research and development using GBR for novel staple foods. It may stimulate further interest in using GBR for novel product development.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Fan Zhang,Jinying Guo,Peiyao Li,Fen Zhao,Xue Yang,Qiaofen Cheng,J. Stephen Elmore,Ping Wang,Can Cui
The thawing method is critical for the final quality of products based on the frozen dough. The effects of ultrasound thawing, proofer thawing, refrigerator thawing, water bath thawing, ambient thawing, and microwave thawing on the rheology, texture, water distribution, fermentation characteristics, and microstructure of frozen dough and the properties of steamed bread were investigated. The results indicated that the ultrasound thawing dough had better physicochemical properties than other doughs. It was found that ultrasound thawing restrained the water migration of dough, improved its rheological properties and fermentation capacity. The total gas volume value of the ultrasound thawing dough was reduced by 21.35% compared with that of unfrozen dough. The ultrasound thawing dough displayed a thoroughly uniform starch-gluten network, and an enhanced the specific volume and internal structure of the steamed bread. In conclusion, ultrasound thawing effectively mitigated the degradation of the frozen dough and enhanced the quality of steamed bread.
研究领域:
食品科学
·
物理化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yaling Huang,Junwen Wan,Zhuolin Wang,Min Sun,Tao Feng,Chi-Tang Ho,Shiqing Song
To control the fermentation process of yeast-Chinese steamed bread (CSB), the volatile compounds and odor profiles of yeast-CSBs during fermentation were comprehensively investigated by sensory evaluation, gas chromatography–mass spectrometry, gas chromatography–olfactometry (GC–O), and odor activity value (OAV). Eight sensory attributes were established, and quantitative descriptive analysis results showed that CF1303-CSB had intense sweet and sweet aftertaste attributes, CF1318-CSB was characterized by milky, wheaty, and yeasty attributes, while CL10138-CSB presented distinct sour, winy, and floury attributes. A total of 41 key aroma-active compounds were detected, and phenylethyl alcohol was the most potent aroma compound with a flavor dilution (FD) of 1024. CF1303-CSB, CF1318-CSB, and CL10138-CSB contained 24, 22, and 21 key aroma compounds, respectively, based on the OAV. These key aroma compounds can be used as the potential markers to monitor the yeast-CSBs during the fermentation process. Five compounds, including β-myrcene, 2-phenoxyethanol, methyl cinnamate, guaiacol, and o-cresol, were first identified in CSB. These results provide theoretical basis for processing and quality control of yeast-CSBs.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Tongchao Su,Youtong Zhang,Wenkai Du,Jie Zeng,Haiyan Gao
The trehalose (TL) was modified with sodium alginate, starch, and the effects of modified trehalose particle on the gluten protein and steamed bread properties were investigated. The results showed that for dough frozen after 30 d, the addition of 0.8 % modified TL significantly increased water-holding capacity by 12.12 %, improved the freezing rate, and the change of binding water could be better controlled. Besides, the α-helix content and random coil content of gluten protein was increased and decreased after adding modified TL, respectively, improving the ordered structure of wheat gluten protein and maintaining its aggregation characteristics and structural stability to some extent. Meanwhile, the brightness, water-holding capacity and specific volume of steamed bread was increased after adding 0.8 % modified TL, which improved and maintained the normal texture and internal structure of steamed bread. The results can provide a basis for the application of trehalose in flour products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Wei Zhou,Siyu Guo,Sheng Zhang,Zhaodi Lu,Ziyi Sun,Yulin Ma,Jinxiu Shi,Hao Zhang
Siraitia grosvenorii seeds are rich in abundant active compounds beneficial to human health. To clarify the digestion characteristics of Siraitia grosvenorii seed flour (SSF) and promote the use of SSF in the processing of functional staple foods, SSF was prepared, its composition and physicochemical properties were studied, and the processing characteristics of SSF-wheat flour were systematically investigated. The results showed that the torque curve and other parameters of the dough were significantly affected by the amount of SSF added. With the increase of SSF proportion, the water absorption showed an increasing trend, while the degree of protein weakening first weakened and then enhanced. At 20% SSF, the dough was more resistant to kneading. In response to an increase in SSF, the L* value decreased significantly, and the a* and b* values increased gradually, while the specific volume decreased gradually. Additionally, the hardness, adhesiveness, and chewiness of the bread enhanced gradually, while its elasticity, cohesiveness, and resilience decreased gradually. After the addition of 30% SSF, the inner tissue of steamed bread was more delicate. With an increase in SSF proportion, the predicted glycemic index (pGI) of steamed bread weakened markedly. Overall, these results showed that SSF, as a kind of food ingredient with hypoglycemic activity, can be used in the production of new functional steamed bread products. This study provides basic research data for the development of products containing S. grosvenorii seed.
研究领域:
食品科学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 45
·期 3
·e15267
·
IF 2.19
Yuan-Hui Wang,Jing-Wen Zhao,Fei Xu,Qi-Dong Zhang,Zhi-Lu Ai,Bo-Yu Li
The volatile compounds of Jiaozi-steamed breads (JSBs) fermented by Jiaozi starters from eight regions in China were extracted using simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction and determined using gas chromatography-mass spectrometry (GC-MS). 1-Hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n -hexadecanoic acid were the main volatiles of JSBs. Principal component analysis exhibited that the volatiles of JSBs from Nanyang City, Xi'an City, and Zhumadian City was negatively correlated to that of other five JSB samples. Cluster analysis demonstrated that the volatile characteristics of JSBs from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City belonged to a category, and the JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. It demonstrated that the volatile components of steamed breads in North China and South China were different. Practical applications From this study, it can be seen that simultaneous distillation and extraction (SDE) can completely extract volatile compositions of steamed breads fermented by Chinese traditional starter “Jiaozi.” SDE/GC-MS was suitable for the analysis of JSBs volatile composition. The relative contents of 1-hexanol, 3-methyl-1-butanol, phenylethyl alcohol, benzaldehyde, naphthalene, ethanol, acetic acid, and n -hexadecanoic acid in JSBs were at high level, and their contents could be used as a marker to identify JSBs. The volatile compositions of JSBs made of Jiaozi starters from Heze City, Minqin County, Taian City, Weinan City, and Yuncheng City were similar. However, JSBs of Nanyang City, Xi'an City, and Zhumadian City were different from other five JSBs. The volatile components of steamed breads in North China and South China were different, which reflected the difference in dietary habit in the southern and northern areas of China.
研究领域:
食品科学
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分析化学
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微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2023
·Vol. 103
·期 10
·5116-5125
·
IF 4.1
Guanmian Wei,Joe M Regenstein
BACKGROUND Steamed bread is a popular staple food in China, and the significant regional differences of the microbiota in traditional starters make the flavor and quality of steamed bread highly variable along with long preparation times. Therefore, analyzing the microbial flora of traditional starters and their influences on the flavor and quality may help to solve the problems mentioned earlier, and it may also be conducive to potentially meet consumer needs and permit industrialization of this traditional fermented food. RESULTS One hundred and thirty-two fungal and 50 bacterial species were identified in five traditional starters, each with a different dominant genus. The fermentation properties of dough showed that total titratable acid, dough volume and gas production increased and the pH decreased with fermentation time. The traditional starters improved the quality of Chinese steamed bread (CSB) including the crumb structure, specific volume and sensory attributes. Thirty-three aroma compounds with a VIP (variable importance for the projection) > 1 were identified as characteristic aroma compounds. The correlations among the microbiota, aroma and qualities of CSB showed a greater contribution from the bacteria, which was consistent with the predictions of metabolic pathways in the sequenced genomes. CONCLUSION The quality of CSB fermented with traditional starters was improved induced by their different microbial profiles, and bacteria made a greater contribution than fungus to the aroma and qualities of CSB. © 2023 Society of Chemical Industry.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhao-Jing Jiang,Xiao-Na Guo,Ke-Xue Zhu
This study investigated the effects of pre-fermentation degree and storage temperature fluctuations on the gas cells, gluten protein, rheological properties of frozen dough, and quality of steamed bread. Three pre-fermentation degrees and four fluctuating temperatures (−10 °C, 0 °C, 10 °C, and 25 °C) were used. The gas cell size increased with the pre-fermentation degree; however, the gas cells merged and ruptured during temperature fluctuations. Sodium dodecyl sulfate extraction protein content and free sulfhydryl content increased by 3.07 % and 33.62 %, respectively, in the medium pre-fermentation group at 25 °C compared with those at −10 °C. The maximum strain of dough increased as pre-fermentation degree and fluctuating temperatures increased. The specific volumes of steamed bread with medium pre-fermentation degree were 1.87 mL/g at −10 °C and 1.47 mL/g at 25 °C. In conclusion, higher temperature fluctuations exceeding the freezing point exacerbated the dough and steamed bread quality, particularly in high pre-fermentation degree dough.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2021
·
IF 4.952
Yuan-Hui Wang,Yue-Ying Yang,Hao-Qi Li,Qi-Dong Zhang,Fei Xu,Zhi-Jian Li
The aroma components of Chinese sourdough steamed breads (CSSBs) play a vital role in CSSBs flavor. Fifteen aroma-active compounds of eight CSSBs fermented with sourdoughs from different regions were identified by gas chromatography-olfactometry and aroma extract dilution analysis. Odor activity values (OAVs) of ( E , E )-2,4-decadienal, naphthalene, 1-pentanol, 1-heptanol, 2-pentylfuran, 1-octen-3-ol were high, and these compounds provided CSSBs with the green, floral, fruity, alcoholic, nutty, sweet, fatty and mushroom odor. The aroma properties of Nanyang and Weinan samples belonged to the same category, while Taian sample had unique odor. Moreover, Xi'an sample had a rich and distinct aroma, such as strong green, floral and fatty odor. In addition, the aroma profiles of CSSBs fermented by different types of sourdough (Lao-mian starter or Jiao-zi starter) were significantly different. The OAVs and concentrations of key aroma components in CSSBs from different origins were diverse, which made different CSSBs had their own unique aroma characteristics.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2024
·
IF 3.3
Huifang Wang,Xinyue Wei,Dengdeng Li,Jiai Yan,Yina Wu,Zhongkai Zhou
BACKGROUND The extensive use of additives in ultra-processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis , features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties. This compound holds significant potential as a multifunctional additive in flour-based products. The present study aimed to evaluate the effects of surfactin on the physicochemical properties of dough and the quality of steamed bread, as well as to investigate the underlying mechanisms. RESULTS The results showed that the addition of surfactin significantly improved its rheological properties, increased elasticity and viscosity, improved extension resistance and increased disulfide bonding content in dough ( P < 0.05), subsequently stabilizing the gluten network structure. With a 0.3% surfactin addition, the digestibility of steamed bread significantly reduced. After storing for 7 days, surfactin inhibited water migration, reduced the transfer from bound water to free water, delayed starch recrystallization, improved resistance to starch retrogradation and markedly extended the shelf life in steamed bread. CONCLUSION The addition of surfactin improved the quality of steamed bread through stabilizing the gluten network structure and improving storage properties, presenting it as a promising natural, multifunctional food additive for flour product innovation. © 2024 Society of Chemical Industry.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Fen Zhao,Jinying Guo,Gege Zhang,Lantian Zhang
Konjac glucomannan (KGM), a water-soluble hydrocolloid, holds considerable potential in the food industry, especially for improving the quality and nutritional properties of frozen products. This study explored the alleviative effect of KGM on the quality characteristics, water status, multi-scale structure, and flavor compounds of steamed bread throughout frozen storage. KGM significantly improved the quality of steamed bread by slowing down the decrease in water content and the increase in water migration while maintaining softness and taste during frozen storage. Notably, KGM also delayed amylopectin retrogradation and starch recrystallization, thus preserving the texture and structure of the steamed bread. At week 3, the microstructure of the steamed bread with 1.0 % KGM remained intact, with the lowest free sulfhydryl content. Additionally, heat map analysis revealed that KGM contributed to flavor retention in steamed bread frozen for 3 weeks. These results indicate that KGM holds promise as an effective cryoprotectant for improving the quality of frozen steamed bread.
研究领域:
食品科学
·
高分子化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）