Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread

Shaohui Li,Yunting Wang,Yingying Liu,Guang Min,Wei Zhao,Pengliang Li,Jiali Zhang,Jingke Liu,Aixia Zhang

doi:10.3390/pr9071131

Abstract

In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.

Highlights

IntroductionBeauv) is rich in proteins, fats, carbohydrates, dietary fiber, vitamins and minerals
The height–diameter ratio measurement results of Chinese steamed bread (CSB) are shown in texture profile analysis (TPA) 2
The specific volume and score of sensory evaluation significantly decreased as the amount of whole foxtail millet flour (WFMF) increased and the height–diameter ratio significantly changed

Summary

Introduction

Beauv) is rich in proteins, fats, carbohydrates, dietary fiber, vitamins and minerals. It is good for the spleen and stomach, and has been applied to food therapy for thousands of years [1,2]. The consumption of millet porridge alone cannot support the millet production and processing industry. The demand for whole grain food is growing worldwide. The sale of whole grain bread in the USA market has surpassed that of ordinary white bread [3,4]. Foxtail millet is an important whole grain that suffers relatively little loss of nutrients from processing and provides high nutritional value [5]

Methods

Results

Conclusion