Quality Of Chinese Steamed Bread Research Articles

Response of the distribution and molecular transition of gluten proteins and quality of Chinese steamed bread to different hydration levels

This study systematically explored how different hydration levels (45 %, 50 %, and 55 % water addition) affect the evolution of gluten network morphology, distribution, conformational and molecular transition, and moisture migration during the processing of Chinse steamed bread (CSB), and their impact on quality formation. Higher hydration levels resulted in a more uniform distribution and fibrous structure of the gluten network during mixing. However, excessive hydration (55 %) caused gluten fibers to rupture during fermentation. This increased the specific volume but decreased the chewiness and stickiness of CSB. MRI results highlighted that differences in moisture migration and internal structure among samples with different hydration levels were enlarged after steaming. AFM images revealed the increase in both protein molecular chain height and width with increasing hydration level, particularly after steaming. Moreover, high hydration levels promoted the depolymerization of glutenin macropolymers during mixing, fermentation, as well as repolymerization during cooking. These results indicated that both macroscopic qualities and molecular structure of gluten protein became more sensitive to the physical and biochemical processes during CSB processing. These dynamic transitions play a crucial role in determining dough rheological properties and CSB's overall quality. This research offers theoretical insights for precise dough product regulation and understanding underlying mechanisms.

Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type

Chinese steamed bread (CSB) is an important staple of the Chinese people, and its flavor profile is mostly affected by wheat varieties among others. This study selected wheat flour made from three different wheat varieties and investigated their contribution to the CSB flavor profile in terms of metabolism. Thirteen aroma-active compounds identified by GC-O were determined as the main contributors to the different aroma profiles of three CSBs. 350 sensory trait-related metabolites were obtained from five key modules via weighted gene co-expression network analysis. It was found that the sensory characteristics of CSBs made of different wheat flour were significantly different. The higher abundance of lipids in Yongliang No.4 (YL04) wheat flour was converted to large number of fatty acids in fermented dough, which led to the bitterness of CSB. Besides, the abundance in organic acids and fatty acids contributed to the sour, milky, wetness and roughness attributes of YL04-CSB. More fatty amides and flavonoids in Jiangsu Red Durum wheat flour contributed to the fermented and winey attributes of CSB. Carbohydrates with higher abundance in Canadian wheat flour was involved in sugar-amine reaction and glucose conversion, which enhanced the sweetness of CSB. In addition, fatty acids, organic acids, amino acids, and glucose were crucial metabolites which can further formed into various characteristic compounds such as hexanal, hexanol, 2,3-butanediol, acetoin, and 2,3-butanedione and thus contributed to the winey, fresh sweet, and green aroma properties. This study is conductive to better understand the evolution of the compounds that affect the quality and aroma of CSBs.

Effects of the coculture of Pediococcus pentosaceus and Saccharomyces cerevisiae with different leavening ability on the quality and volatile organic compounds of Chinese steamed bread

Pediococcus pentosaceus has a promising potential to improve the quality and flavor of Chinese steamed bread (CSB), but its synergistic effect with Saccharomyces cerevisiae is still unclear. In this study, P. pentosaceus was cocultured with three S. cerevisiae isolates separately, which had different leavening ability. The times required for the fermentation of dough by 2 times the volume of S. cerevisiae isolates ACX 0089, ACX 0490 and ACX 0078 were 46, 88 and 120 min, respectively. The results showed that the leavening ability of S. cerevisiae had a significant impact on the quality of CSBs. Compared other S. cerevisiae isolates, the ACX 0490 cocultured with P. pentosaceus increased the contents of bound water and free water in CSB, decreased the content of semibound water, and produced larger and regular porosity, thus endowed a greater specific volume and softer texture. A total of 36 volatile organic compounds (VOCs) were found in CSBs, with alcohols accounting for the main component. The coculture of P. pentosaceus with the intermediate leavening ability of S. cerevisiae ACX 0490 produced the highest proportion of esters among all CSBs. Moreover, S. cerevisiae ACX 0490 endowed the CSB unique VOCs, including cyclodecanol, ethylacetate, and 3,5-dimethylbenzaldehyde. The results of sensory evaluation also showed that S. cerevisiae ACX0490 cocultured CSB obtained the highest scores among all the test samples. The results provided a reference for selecting S. cerevisiae isolates with different leavening ability and the combination of P. pentosaceus to achieve the best quality and flavor of CSB.

Effects of whole wheat flour on frozen dough and steamed bread during freeze-thaw cycles

The research on Chinese steamed bread (CSB) with whole wheat flour (WWF) is limited and has not been discussed during freeze-thaw. This study investigated the effects of WWF addition on the dough and CSB quality during freeze-thaw cycles. The results of low-field nuclear magnetic resonance (LF-NMR) and dynamic rheological properties demonstrated that the WWF reduced the adverse changes of freeze-thaw treatment on the dough. Characteristics, texture, and cross section analysis of CSB showed that WWF (20%) could relatively maximize stability. To study the mechanism, arabinoxylan (AX) and water-extractable arabinoxylan (WEAX) from WWF were added to dough. Consistent with WWF, it was found that they could improve freeze-thaw tolerance of frozen dough and CSB. Meanwhile, WEAX (1.12%) could better increase quality and freeze-thaw tolerance of CSB. The results presented in the study indicate that the anti-freeze-thaw effects of WWF could be attributed to AX and WEAX.

Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread

Co-culture fermentation with yeast and lactic acid bacteria (LAB) exhibits advantages in improving the bioactivity and flavor of wheat bran compared to single-culture fermentation, showing application potentials in bran-containing Chinese steamed bread (CSB). To explore the effects of combination of yeast and different LAB on the bioactivity and flavor of fermented wheat bran, this study analyzed the physicochemical properties, phytate degradation capacity, antioxidant activities, and aroma profile of wheat bran treated with co-culture fermentation by Saccharomycopsis fibuligera and eight different species of LAB. Further, the phenolic acid composition, antioxidant activities, texture properties, aroma profile, and sensory quality of CSB containing fermented wheat bran were evaluated. The results revealed that co-culture fermentation brought about three types of volatile characteristics for wheat bran, including ester-feature, alcohol and acid-feature, and phenol-feature, and the representative strain combinations for these characteristics were S. fibuligera with Limosilactobacillus fermentum, Pediococcus pentosaceus, and Latilactobacillus curvatus, respectively. Co-culture fermentation by S. fibuligera and L. fermentum for 36 h promoted acidification with a phytate degradation rate reaching 51.70 %, and improved the production of volatile ethyl esters with a relative content of 58.47 % in wheat bran. Wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus for 36 h had high relative content of 4-ethylguaiacol at 52.81 %, and exhibited strong antioxidant activities, with ABTS•+ and DPPH• scavenging rates at 65.87 % and 69.41 %, respectively, and ferric reducing antioxidant power (FRAP) at 37.91 μmol/g. In addition, CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. fermentum showed a large specific volume, soft texture, and pleasant aroma, and received high sensory scores. CSB containing wheat bran treated with co-culture fermentation by S. fibuligera and L. curvatus, with high contents of 4-ethylguaiacol, 4-vinylguaiacol, ferulic acid, vanillin, syringaldehyde, and protocatechualdehyde, demonstrated strong antioxidant activities. This study is beneficial to the comprehensive utilization of wheat bran resources and provides novel insights into the enhancement of functions and quality for CSB.

Solid-state fermentation by S. cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran-rich Chinese steamed bread.

Wheat bran has numerous health benefits, but its poor processing and sensory properties limit its application in the staple food industry. Fermentation by S. cerevisiae changes the performance of wheat bran. However, high levels of ferulic acid (FA) inhibit S. cerevisiae. The effects of solid-state fermentation of S. cerevisiae with high resistance to FA on the physicochemical properties of wheat bran and the quality of bran-rich Chinese steamed bread (CSB) were investigated. The results showed that the growth of S. cerevisiae was inhibited by FA in a dose-dependent manner. Short-term adaptation strategies efficiently improved the tolerance of S. cerevisiae to FA stress. Compared with the parental strain (PS), fermentation of the short-term adapted strains (adapted strains) significantly increased the FA, total phenol, and soluble dietary fiber content in wheat bran. Wheat bran fermented by the adapted strains had a higher antioxidant capacity than wheat bran fermented by PS. In addition, compared with the PS, the wheat bran fermented by the adapted strains can decrease the hardness, improve the specific volume, and the quality of CSB. Thus, solid-state fermentation of the adapted strain is a potentially effective method to improve the nutritional and physicochemical properties of wheat bran as a cereal food ingredient.

HMW-GSs 1Dx3+1Dy12 contribute to a suitable wheat gluten strength that confers superior Chinese steamed bread quality.

The aim of this study was to clarify the effects of the high-molecular-weight glutenin subunits (HMW-GSs) 1Dx3+1Dy12 (3+12) and 1Dx4+1Dy12 (4+12) at the Glu-D1 locus on gluten and Chinese steamed bread (CSB) quality. The grain protein content and composition, gluten content and gluten index, farinograph properties, and CSB quality were investigated using four wheat near-isogenic lines (NILs) carrying HMW-GSs 1Dx2+1Dy12 (2+12), 3+12, 4+12 and 1Dx5+1Dy10 (5+10), respectively. The unextractable polymeric protein (UPP) and glutenin macropolymer (GMP) content, gluten index, dough development time, stability time, and farinograph quality number of four NILs all ranked as 5+10>3+12>2+12/4+12, such as the gluten index ranked as 5+10(44.88%)>3+12(40.07%)>2+12(37.46%)/4+12(35.85%); however, their contributions to the quality of CSB were ranked as 3+12>5+10>2+12/4+12, such as the specific volume ranked as 3+12(2.64mL/g)>5+10(2.49mL/g)>2+12(2.36mL/g)/4+12(2.35mL/g), which indicated that a suitable gluten strength (3+12) was crucial to making high-quality CSB. In addition, subunits 4+12 had a similar quality performance to low-quality subunits 2+12. All these findings suggested that, except for the acknowledged high-quality subunits 5+10, the introduction of 3+12 at the Glu-D1 locus is an efficient way for quality improvement of gluten as well as CSB.

Processing, physicochemical and nutritional properties of steamed bread fortified with Chinese Huai-shan Yam

Chinese Huai-shan Yams (HSY) is a source of diverse nutrients, such as allantoin, resistant starch, and non-starch polysaccharides, which is the homology of medicine and food in China. Chinese Steamed Bread (CSB) has gained popularity recently. HSY powder was added to wheat flour to make nutritionally fortified CSB. Three flour improvers were used to enhance the dough thermo-mechanical properties, dough rheology, and physical properties of CSB fortified with HSY powder (up to 30 %). The results showed that the combination of 6 % gluten, 0.3 % xanthan gum, and 100 U/kg TGase can greatly improve the quality of CSB fortified with HSY powder (30 %). The specific volume was increased from 2.00 to 2.97 cm3∙g−1 which was 16.7 % higher than the standard CSB with pure wheat flour, while the hardness, adhesiveness, gumminess, and chewiness were decreased to some extent. During storage, the hardness of the improved CSB was significantly suppressed and the enthalpy was significantly decreased. More importantly, the estimated glycemic index of CSB containing HSY and the improved group decreased from 75.4 to 68.1 and 64.8 respectively. The findings indicated the feasibility of formulating HSY-fortified foods with enhanced nutritional quality.

Effects of Wheat Flour Substitution with High‐Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread

AbstractIn order to increase the nutritional value of Chinese steamed bread (CSB), high‐amylose corn flour (HACF) is used to partially replace wheat flour (WF) in the preparation of CSB. In CSB prepared with 0–50% HACF, the study examines the thermomechanical characteristics of the dough, starch–gluten network, quality, and in vitro digestibility. According to Mixolab data, the addition of HACF reduces dough stability and increases the thermal stability of pasting. In doughs with HACF concentrations >30%, scanning electron microscopy observations reveal that the starch–gluten connections are weaker and the network structure is discontinuous. The addition of HACF reduces the specific volume and increases the hardness, gumminess, and chewiness of the CSB. Compared with the WF‐CSB, the content of resistant starch increases from 12.01% to 28.49% in the HACF‐CSB, whereas there is a reduction in the glycemic index from 94.39 to 57.55. In summary, the addition of 30% HACF can increase the resistance of CSB and enhance its nutritional value without unduly reducing the desirable organoleptic qualities.

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread.

Starch is one of the key factors for the texture of Chinese steamed bread (CSB). In this study, the molecular structures and physicochemical properties of starches from 11 wheat varieties with amylose content (AC) of 1.75%-28.79% were investigated. Northern style CSB was made using these wheat varieties to explore the structure-property-quality relationship of starches. AC was negatively correlated with the pasting and gelatinization properties. The relative crystallinity (RC) had a negative correlation with AC but a positive correlation with gelatinization. The molecular structure results from the fluorophore-assisted capillary electrophoresis spectrophotometer indicated that the length of short amylopectin chains (βAp,i ) was positively correlated with hot paste and cool paste viscosities. The amount of medium amylopectin chains (hAp,iii ) was positively correlated with peak and breakdown viscosities but negatively correlated with setback viscosity. The hAp,iii had positive correlations with gelatinization temperatures and RC. The amount of long amylopectin chains (hAp,v ) had a positive correlation with peak temperature. For the CSB texture, βAp,i had negative correlations with hardness and chewiness, whereas had a positive correlation with resilience. The hAp,iii was negatively correlated with springiness and resilience. The hAp,v was negatively associated with resilience. PRACTICAL APPLICATION: Starch has a vital role in wheat flour products. Clarifying the structure-property-quality relationship of starches will help illuminate the role of starch molecular structure in CSB production and provide valuable information for the control of CSB quality. It also provides a significant reference for wheat breeding.

Effect of frozen storage on the quality and amylopectin structure of Chinese steamed bread made from different wheat cultivars

The physicochemical properties of wheat flour and the chain-length distributions of amylopectin from eleven cultivars were studied. Chinese steamed bread (CSB) was made by a one-step fermentation procedure using these flours to explore the effects of frozen storage on the qualities of CSB and starch molecular structures. The results indicated that the protein and wet gluten had significant effects on the fermentation rheological properties of wheat dough and CSB qualities. The amylose content and amylopectin structure had important influences on the pasting properties of wheat flour and the firming of CSB. Water loss and migration in CSB during freezing, accompanied by the starch retrogradation, depended on the amylose content and amylopectin structure. After 60-day of frozen storage at −18 °C, the amylopectin extracted from CSB showed decreased fractions of B1 and B2 chains while the long B3 chain and average chain length increased. Moreover, short amylopectin chains were negatively correlated with the hardness of CSB (P < 0.01). These results confirmed that the structure-property relationships of wheat flour have crucial influences on the qualities of CSB, which would benefit our selection of wheat materials for the frozen food industry and provide a reference for wheat breeding.

Microbiota structure of traditional starters from around the Tai-hang mountains and their influence on the fermentation properties, aroma profile and quality of Chinese steamed bread.

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. 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. 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.

Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread.

Chinese steamed bread (CSB) is a popular staple food in China with traditional ethnic characteristics. CSB with traditional starters has good flavor and texture but is unstable and requires a long preparation time. Therefore, it is necessary to analyze the traditional starters (ST) and their influence on the flavor and quality of steamed bread to meet people's requirements as a staple food. The count of yeast, lactic acid bacteria and total microbial population significantly varied in different traditional starters; Saccharomyces and Lactobacillus were the predominant genera. Among the tested samples, fungi were found in ST from Shijiazhuang (SJ), Handan (HD) and Langfang (LF), while bacteria were found in ST from Tangshan (TS) and SJ at sub-predominant levels. In terms of the bread quality, the highest specific volume and porosity were in XT-CSB (Xingtai); the highest height/diameter ratio was in SJ-CSB; and the highest sensory score was in TS-CSB. A total of 26 aroma compounds (VIP > 1; variable importance for predictive components) were identified to discriminate CSB fermented with different starters, which were separated by stepwise canonical discriminant analysis using two functions. The correlation analysis among microbiota, aroma compounds and bread quality showed a higher contribution of bacteria than of fungi. Differences in microbial profiles caused different aroma profiles and quality of CSB; and the CSB fermented with traditional starters were sufficiently separated by stepwise canonical discriminant analysis based on aroma compounds. © 2023 Society of Chemical Industry.

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.

Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread.

The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p &lt; 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.

Effects of Polydextrose on Rheological and Fermentation Properties of Frozen Dough and Quality of Chinese Steamed Bread

AbstractThis study investigates the effects of polydextrose on the rheological and fermentation properties of frozen dough and the quality of Chinese steamed bread (CSB). Dough is frozen by spiral tunnel freezing and stored at −18 °C for 49 days, and CSB is produced using the frozen dough. Results show that the gas producing capacity, gas holding capacity, and viscoelasticity of the frozen dough decrease as the frozen storage time progresses. However, these properties improve in the frozen dough added with polydextrose. Differential scanning calorimetric analysis shows that the melting enthalpy (ΔHm) of the frozen dough enhanced after storage. By contrast, the ΔHm of the frozen dough added with polydextrose decreases after storage, indicating high water holding capacity and homogeneous, small ice crystal structure of the frozen dough. Moreover, the addition of polydextrose reduces the hardness and porosity of CSB, which improves the quality of the bread. Thus, adding polydextrose can improve the rheological and fermentation properties of frozen dough and the quality of CSB.

Influence of substitution of wheat flour with modified potato starch on the quality of Chinese steamed bread

The application of potato starch in flour products is very important for potato staple food. The gluten protein of wheat flour will be weakened after being mixed with potato starch, which could have inhibitory effect on quality properties of flour products. Therefore, it is, it is necessary to study the influence of substitution wheat flour with potato starch on the quality of Chinese steamed bread (CSB), which is an important staple food in North China. This study investigated the effect of potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) as wheat flour substitute in the making of CSB. The research results showed that the specific volume of CSB decreased with more incorporation of HMTS or MWS. The differences color (ΔE&gt;3) between the control and experimental CSB were detectable by the human eye when the substitution level of HMTS or MWS was higher than 30 % or 20 %, respectively. Texture properties of CSB were affected with substitution due to the disruption of dough structure, and the incorporation of HMTS or MWS led to firmer and denser structure of CSB. The total sensory score of CSB decreased with more incorporation of HMTS or MWS. CSB can be accepted by consumers when the substitution level of wheat flour with HMTS or MWS was lower than 30 %. In general, the research results revealed that modified potato starch (HMTS and MWS) incorporation levels affected the specific volume, color, texture properties and sensory evaluation of CSB. This research can provide comprehension of the influence of modified potato starch (HMTS or MWS) on CSB and provide valuable guidance for further application of potato starch in wheat-based products

Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes.

Natural polysaccharides are new popular healthy food material, and the materials are widely used in various functional foods. The influences of polysaccharides from Glycyrrhiza uralensis on the quality and sensory properties of Chinese steamed bread (CSB), as well as the performance (starch digestion in vitro and starch staling) of CSB, were investigated in this study. The addition of Glycyrrhiza polysaccharide (GP) increased the specific volume of CSB in a dose-dependent manner, and the specific volume of CSB-2 was 2.55 mL/g. GP also contributed to the increase in hardness (from 1240.17 to 2539.34 g) and chewiness (893.85 to 1959.27 g) of fresh CSB. In addition, GP could maintain the integrity of the protein network within the CSB. The scores for sensory evaluation indicators of CSB-1 were relatively balanced. More importantly, the addition of GP altered starch digestive properties, and the content of the resistant starch (RS) was increased from 8.62 (CSB-0) to 43.46% (CSB-2). GP led to a significant reduction of the expected glycemic index (eGI) of CSB, and the eGI of CSB was decreased from 97.50 (CSB-0) to 73.8 (CSB-2), which was classified as a medium-GI (MGI) food. In addition, X-ray diffraction (XRD) and differential scanning calorimeter (DSC) revealed the addition of GP delayed the staling of CSB during storage. In general, adding the proper amount of GP could improve the quality of CSB and show the potential as a functional component of CSB to reduce the postprandial blood glucose level resulted by the CSB.

Influence of different pretreatments on the quality of wheat bran-germ powder, reconstituted whole wheat flour and Chinese steamed bread

This paper studied the influences of low-temperature (temp) extrusion (nonexpanded), high-temp extrusion (expansion), explosion puffing and high-temp jet milling on the modification of wheat bran-germ powder (WBGP) and on the dough properties, storage stability and Chinese steamed bread (CSB) quality in relation to reconstituted whole wheat flour (WWF). The four pretreatments significantly increased the soluble dietary fiber content of WBGP by 79.0%, 72.8%, 47.6% and 70.9%, respectively, and the lipase and lipoxygenase activities were inactivated to varying degrees. The extrusion technologies did not cause significant changes in the gluten indexes and pasting properties of WWF, while the low-temp extrusion had better thermal stability and anti-retrogradation. The gas retention coefficients of WWFs were pretreated by extrusion was higher than the other WWFs. The specific volume of CSB pretreated by low-temp extrusion was slightly larger than that of control, and the cell diameters and coarse cell volumes were smaller. Pretreatment can obviously inhibit the increase in fatty acid contents of WWF during storage and inhibit enzyme activity. The storage stability of extrusion technologies was better than that of wheat flour. Altogether, low-temp extrusion was more suitable for pretreating WBGP.

Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.

Flaxseed is a popular functional food ingredient that is widely used in various snack foods. In this study, we developed a Chinese steamed bread (CSB) enriched with flaxseed flour. We evaluated the relative nutritional quality of flours made from distinct parts of flaxseeds, and we investigated the effects of adding various amounts of flaxseed flour on the edible acceptance and nutritional quality of CSB. The results showed that with increased flaxseed flour, the crust and core of CSB became darker, hardness and chewiness increased, cohesiveness and springiness changed slightly, the essential amino acid and resistant starch (RS) content increased significantly. Chemical analysis indicated that the major volatile compounds of CSB were alcohols and nitrogen-containing compounds. The RS ranged from 34.89±0.80 to 54.64±0.23%. The antioxidant capacity increased nearly three-fold. In summary, our study showed that the addition of 10% flaxseed flour yielded CSB with increased nutritional value and popular edible acceptance.