The Characteristics of Steamed Bread from Reconstituted Whole Wheat Flour (WWF) of Different Hard Wheat Classes with Different Bran Particle Size Distributions.

Yuching Huang,Jayne E Bock,Meiying Su,Andrew L Mense,Lingzhu Deng,Kuenho Shih

doi:10.3390/foods10102413

Yuching Huang, Jayne E Bock + Show 4 more

Open Access

https://doi.org/10.3390/foods10102413

Copy DOI

Abstract

The purpose of this study was to investigate the effects of reconstituted whole wheat flour (WWF) particle size on flour characteristics and northern-type steamed bread (NTSB) quality. In this study, hard white (HW), hard red winter (HRW), and hard red spring (HRS) wheat classes, and four different bran particle size distributions [D(50) values of 53 μm, 74 μm, 105 μm, and 125 μm] were blended at a ratio of 85% refined flour + 15% bran to create reconstituted WWF and make reconstituted WWF NTSB. Farinograph water absorption and water solvent retention capacity (SRC) increased as bran particle size decreased. Flour and dough strength tests such as lactic acid SRC and Farinograph and Mixolab development time and stability did not show any clear trends with bran particle size. HRW WWF tended to be the exception as Farinograph development time and stability generally increased as particle size increased. Resistance to extension increased as bran particle size decreased for HRW WWF and increased as particle size increased for HW and HRS. These differences in WWF dough rheology trends were likely due to differences in gluten characteristics between the classes. The results showed that larger particle sizes (105 μm and 125 μm) were more conducive to achieving desirable whole wheat NTSB specific volume, color, and texture.

Highlights

Chinese steamed bread (CSB) is a popular food in China and many Asian countries [1]
Ash content was greater for the reconstituted Whole wheat flour (WWF), as expected, due to the presence of bran (Table 1), which aligns with previous research [5]
This study presents similar findings, with larger bran particle size distributions (105 μm and 125 μm) being more suitable for producing whole-wheat steamed bread with a larger specific volume, brighter color, and softer texture

Summary

Introduction

Chinese steamed bread (CSB) is a popular food in China and many Asian countries [1]. CSB is a fermented wheat flour product that is produced in a similar manner to many Western breads [2,3]. The steaming step imparts a white and smooth surface in contrast to a crust formed during baking at high temperatures [2,3]. It originated in and is a staple of northern China [4,5]. The southernstyle texture is known for its open and soft texture with a very white, shiny, and smooth appearance [2,3,6] Another difference is that northern-style steamed bread has less sugar than the southern-style [4]. Because of its simple formula, changing the type of flour may change the quality of northern-style steamed bread

Objectives

Methods

Results

Conclusion