Partial Replacement Of Wheat Flour Research Articles

Effect of orange-fleshed sweet potato (Ipomoea batatas)-Bambara groundnut (Vigna subterranea) composite flour on quality properties of pasta.

Non-wheat flours are gaining attention as substitutes for wheat flour, offering the potential to optimize local resource utilization and alleviate the demand for wheat. The study investigates the use of non-wheat flours, particularly a blend of orange-fleshed sweet potato (OFSP) (Ipomoea batatas) and Bambara groundnut (BG) (Vigna subterranean), as a partial replacement for wheat flour in pasta production. The aim is to improve the utilization of local resources, reduce the reliance on wheat, and enhance the nutritional quality of pasta. The production of OFSP and BG flour took place at Agricultural Research Council Roodeplaat Campus. The data were analyzed using analysis of variance, and significant means were separated using the Duncan multiple range test. The research found that pasta made from composite flour significantly influenced its composition and cooking characteristics when compared to 100% wheat pasta. The most nutritionally enriched pasta was achieved with a blend of 50% wheat, 25% OFSP, and 25% BG, featuring higher protein, ash, and fiber content. Consumers preferred pasta made from a composite flour of 70% wheat, 15% OFSP, and 15% BG. This research suggests the potential for producing pasta using OFSP and BG composite flour as a viable option. PRACTICAL APPLICATION: The practical application of the research on orange-fleshed sweet potatoes-Bambara groundnut-based pasta has the potential to improve nutrition, stimulate local economies, enhance agricultural sustainability, and promote food security in regions where vitamin A deficiency is a concern and wheat importation is high.

Effects on the antioxidant, physicochemical, microbiological, and sensory properties of bread when supplemented with Umbu flour

Umbu fruit is rich in vitamin C and presents excellent antioxidant activity, yet its industrial processing uses only the pulp, while the residues are discarded. The residues present important nutritional properties, able to fight free radicals in the human body, and in the form of flour, might contribute reduce food insecurity and environmental waste. In view of this, our objective was to develop bread using flour from the husks and seeds of Umbu fruit as a partial replacement for wheat flour, and to assess its physical, physical-chemical, bioactive, microbiological, and sensory properties. For this, flour was prepared from Umbu wastes and used in the production of breads in concentrations of 0, 10, 20, and 30%. Respectively, the control at 0% = PC, 10% = P10, 20% = P20, and 30% = P30. Physical-chemical characterization, determination of total phenolic compounds and vitamin C, instrumental colorimetry, microbiological and sensory analyses were performed. The P20 and P30 breads presented lower humidity and pH, with higher ash, protein, lipids, acidity, total phenolic compounds, and vitamin C than the control. By instrumental color, the P20 and P30 breads were both darker and greener than the controls (PC). For microbiological analysis, all formulations were within norms established for human consumption. By sensory analysis, the breads supplemented with the Umbu residues flour were well received, yet with lower test values than the controls for all attributes and for intentions purchase. Yet in view of the above, flour made from Umbu residues remains a promising ingredient for incorporation into both breads and other bakery industry products.

Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta

Jackfruit (Artocarpus heterophyllus L.) is a popular seasonally grown crop in Sri Lanka. The by-products generated from jackfruit season are mostly used as animal feed or landfilled without being used. Therefore, this research aimed to characterize the nutritional and functional properties of jackfruit by-product flour (jackfruit core and rags; 3:1 w/w) while exploring its potential use to develop pasta. The physico-functional properties, proximate composition, and antioxidant properties of jackfruit by-product flour compared with commercial wheat flour were analyzed. Composite flour was prepared by substituting wheat flour with different amounts of jackfruit by-product flour (25%, 35%, and 40% w/w). Thirty semi-trained panelists were used to conduct a sensory evaluation to select the best pasta made from a composite flour mixture. Proximate composition, physical properties, and shelf-life of the selected best product were analyzed using standard methods; in comparison to wheat flour, jackfruit by-product flour displayed a higher water absorption capacity (8.77±0.06%) and swelling capacity (46.00±5.66 mL), indicating that it can be used for making bakery products with enhanced properties. The jackfruit by-product flour contained a significantly (p<0.05) high amount of crude fiber (13.00±1.13%) compared to the wheat flour (2.24±0.23%). Further, the total phenolic and flavonoid content of jackfruit by-product flour were 40.9±0.02 mg GAE (Gallic acid equivalent)/100 g and 65.7±0.02 mg QE (Quercetin equivalent)/100 g, respectively, and it showed 8.46 ± 0.01 mg TE (Trolox equivalent)/100 g DPPH radical scavenging activity. The pasta made from 25% (w/w) jackfruit by-product flour showed the highest mean rank values for all the tested sensory attributes. The shelf-life study showed that the developed product could be stored in low-density polyethylene laminated packages for 6 weeks under ambient temperature. In conclusion, jackfruit by-product flour can be used as a partial replacement for wheat flour when preparing pasta.

Effect of Partial Replacement of Wheat Flour by Flour from Extruded Sunflower Seed Kernels on Muffins Quality.

The use of new types of raw materials to improve the quality and nutritional value of products is an important trend in flour confectionery. Flour from extruded sunflower seed kernels (FESSK), the by-product of oil production, was used as a new ingredient in muffin formulation. Analysis of physicochemical and nutritional properties of muffins prepared with FESSK, which was added in the amounts of 5, 10, and 15% to the total weight of mixture of wheat and rye flours, as well as their sensory evaluation, wereperformed. According to the sensory evaluation, the muffins with FESSK had a pleasant, nutty and sunflower aroma, and the best results were shown by muffins with 10% of FESSK. Addition of FESSK, 10%, led to an increase of the content of protein by 24.7%, fat by 16.9%, fiber by 23.3%, ash by 16.9%, and a decrease of content of total carbohydrates by 5.2% and sugars by 16.2%. Enriched muffins had improved texture characteristics, particularly, smooth, crack-free surface, soft, and elastic crumb with well-developed porosity and small, evenly distributed, thin-walled pores. The FESSK could be recommended as an ingredient for improving the nutritional and technological properties of flour confectionery products.

Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits

Flour of roasted and heat-moisture treated chickpeas was used as a partial replacement of wheat flour, facilitating the development of biscuits with delayed digestion properties. The multiscale structural properties of starch and microstructural changes in chickpea flour and fortified biscuits were analyzed. Chickpea thermal treatment reduced the starch digestibility of fortified biscuits by 5.43%–7.33%, enhanced the resistant starch content of chickpea flour by 7.86%–12.28%. For thermal-treated chickpea fortified biscuits, the degree of relative crystallinity, short-range order, and double helix of starch was enhanced, the pasting viscosity was reduced, and the heat-moisture treatment showed a significant effect. Scanning electron microscope showed that fortified biscuits had a continuous and denser microstructure, reducing the accessibility of enzymes to hydrolyze starch molecules. The glycemic index values of fortified biscuits were reduced to below 66 in mice, as seen by their postprandial blood glucose response. Altogether, these results provide guidance for the development of delayed digestion meal replacement biscuits.

Effect of the partial replacement of wheat flour with a whole leave and a chloroplast-rich fraction derived from holy basil leaves on the nutrient composition, physical properties, and antioxidant activity of butter cookies

Effect of the partial replacement of wheat flour with a whole leave and a chloroplast-rich fraction derived from holy basil leaves on the nutrient composition, physical properties, and antioxidant activity of butter cookies

ВЛИЯНИЕ АРАХИСОВОЙ МУКИ НА ПЕКАРНЫЕ СВОЙСТВА БИСКВИТА

The purpose of research is to study the effect of peanut flour on the baking properties of sponge cake. Objectives: to study the chemical composition of peanut flour; to determine the optimal dosage of peanut flour for making biscuits; to investigate the physicochemical and organoleptic quality indicators of the resulting biscuit. The experience is presented in five options. The control variant was a biscuit prepared according to the classic recipe: wheat flour – 100 g, chicken egg – 2 pcs., white sugar – 100 g. Replacing wheat flour with peanut flour was presented in options 2–5 at a rate of 25; 50; 75; 100 % accordingly. When performing the work, we were guided by STB 549-94. To prepare the dough, all ingredients (accor-ding to the options) were weighed using electronic scales (1st accuracy class) GF-200 and whipped in a whipping machine. The resulting dough was placed in silicone molds and baked in a ShHL-065 SPU oven at a temperature of 190 °C for 20 minutes. The chemical composition of wheat and peanut flour, the effect of partial replacement of wheat flour with peanut flour (25, 50, 75 and 100 %) on the physicochemical parameters and organoleptic properties of the resulting products were studied. Peanut flour had a significant amount of protein and low carbohydrate content compared to wheat flour. Sponge cake weight, specific volume and crumb density decreased significantly with increasing peanut flour level. In a biscuit enriched with peanut flour, the acidity of the product increases. The results of a tasting assessment of the consumer properties of the resulting sponge cake made it possible to establish the priority of this product based on peanut-wheat flour with a peanut flour content of 50 %. The data obtained allow us to conclude that it is promising to use peanut flour in the production of sponge cake products in a proportion of up to 50 % of the share of wheat flour; this ratio allows improving the taste properties of the products, balancing them in terms of nutritional and biological value.

Evaluation of the addition of cassava flour fermented with lactic acid bacteria on the sensorial and nutritional properties of a baked product

Due to the existing uncertainties regarding the fermentation of non-traditional flours with lactic acid bacteria for the partial replacement of wheat flour in baked products, this research focused on evaluating the substitution of 10 %, 15 % and 20 % of wheat flour in white bread with cassava fermented dough. Cassava flour was fermented with L. plantarum at a concentration of 1 × 106 CFU/g for 32 h at 32 °C. This dough was added in different percentages of partial substitution to a baked product to analyze its impact on the sensory and nutritional properties. The results reveal a more balanced proximate composition in those supplemented products, obtaining a higher amount of protein, fiber and ash, as well as better physical properties such as hardness. Sensory evaluation shows no significant difference, indicating that the sensory properties were not affected in a statistically significant manner after the replacement. Therefore, fermenting cassava flour is advantageous for wheat flour substitution in baked products.

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour.

Sweet Cookies with Partial Replacement of Wheat Flour with Pitahaya Peel Powder (Hylocereus undatus)

Fruit peels currently generate great interest in the food industry due to their wide variety of biologically active nutritional properties. The objective of the present study was to evaluate the partial replacement of wheat flour with dragon-fruit peel powder in the preparation of sweet cookies. A Completely Random Design was used, three treatments were formulated with pitahaya peel powderat 10, 20 and 30% plus a control treatment. Bromatological and microbiological properties, colorimetry, texture profile and sensory analysis were evaluated (70 untrained judges). In the results obtained, with the exception of the b* coordinate and the texture parameters (cohesiveness, adhesiveness, gumminess, elasticity, chewiness), the other variables did present statistical significance at 0.05%, obtaining protein values of 5.86. -9.08%; humidity 4.86 -6.48%; pH 6.17 -6.80; Luminosity L* 32.01 -73.29; coordinate a* 2.14 -26.34; hardness 51.95 N -206.11 N. The sensory profile attributes presented p<0.05%. It was determined that all sweet cookie formulations met the bromatological and microbiological requirements established in the NTE INEN 2085:2005 standard. By using10% pitahaya peel powder in the formulation of sweet cookies, the parameters of hardness and sensory acceptability improved considerably.

Effect of Partial Replacement of Wheat Flour with Whole Leaf and Chloroplast-Rich Fraction from Thai Jasmine Rice Grass on Nutritional and Physicochemical Properties of Cookies

Nowadays, the nutritional value of cookies is relatively low. To reduce wheat flour usage in the cookies, the freeze-dried whole leaf (WL) and chloroplast-rich fraction (CRF) derived from Thai jasmine rice grass were used as a food ingredient to increase the nutrients of cookies. Chloroplast is a rich source of macro and micronutrients. Thus, the use of chloroplast might improve the nutrients in food products. This research aimed to study the physical and chemical characteristics of freeze-dried WL and CRF from Thai jasmine rice grass. The nutritional and physical properties of the butter cookies substituted wheat flour with WL or CRF (0%, 2%, and 4% (w/w)) were also investigated. The result showed that CRF derived from Thai jasmine rice grass contained a significantly larger amount of macro and micronutrients (protein, lipid, ash, -carotene, and total carotenoids) compared with WL (P≤0.05), except for carbohydrate, fiber, total chlorophyll, and total phenolic compound. Furthermore, the cookies replaced wheat flour with 4% WL from Thai jasmine rice grass, containing the highest fiber led to a decreased spread ratio and increased the hardness of cookies. Whilst the cookies substituted with 4% CRF (w/w) were similar in texture to the cookies containing only wheat flour (P>0.05). Moreover, the replacement of wheat flour with freeze-dried WL and CRF derived from Thai jasmine rice grass enhanced nutrients and antioxidant activity compared with cookies in the absence of WL and CRF. The butter cookies with 4% replacement of WL showed the highest level of chlorophyll and total phenolic; the cookies with 4% replacement of CRF contained the largest amount of -carotene (provitamin A) and total carotenoids. However, both cookies containing either WL or CRF were not significantly different in antioxidant activity (P>0.05).

Влияние на белки глиадина частичной замены пшеничной муки в кексах мукой из киноа

Partial replacement of wheat flour in foodstuffs is of great importance in the food industry. Muffins are a type of semi-sweet cake that is traditionally made from wheat flour. They are especially favored by children and senior citizens. Muffins have a long shelf life, which also contributes to their popularity. However, gluten, the main protein in wheat flour, is commonly associated with celiac disease. Gluten consists of two fractions: gliadins and glutenins.
 In this experiment, the original muffins contained 100% wheat flour. Then, we replaced a portion of wheat flour with 25, 50, and 75% quinoa flour. The samples were stored for 0, 2, and 4 weeks. After that, gliadin proteins were extracted with 70% (v/v) ethanol. We separated gliadin using a high-performance liquid chromatograph (Agilent Technologies 1260 Infinity, USA) and measured the total amount of gliadin protein and the amount of gliadin proteins per fraction. The absorbance tests were conducted at 210 nm. 
 The gliadin protein content was significantly reduced to the wheat vs. quinoa ratio of 50:50 because quinoa is gluten-free, even though it is rich in protein. During the storage time of 0, 2, and 4 weeks, the protein content fell down in the samples with the wheat vs. quinoa ratios of 100:0, 75:25, and 50:50. However, the muffins with 25% wheat flour and 75% quinoa demonstrated an increase in gliadin content. 
 The results obtained could be a good starting point for the development of high-fiber, gluten-free, and more nutritionally valuable muffins.

Mini cakes prepared with press-cake flour obtained from the oil extraction from araticum seeds (Annona crassiflora mart.)

This study aimed to reuse the residue of oil extraction from araticum seeds (AS) (press-cake) applied in mini-cake formulation, partially replacing wheat flour. AS and formulations with different proportions of press-cake flour from araticum seeds (PCFAS) were investigated. The proportions were 0, 5, 10, 15, and 20% of PCFAS in partial replacement of wheat flour. AS, PCFAS, and mini cakes were evaluated for chemical composition, total phenolics, and antioxidant capacity using the FRAP, DPPH, and ABTS methods. The partial wheat flour substitution effects were evaluated by texture, shear, and color parameters. The PCFAS incorporation significantly influenced the mini cakes, providing greater firmness, shear strength, browning of the core, and increased antioxidant capacity. According to the results, AS and PCFAS have high antioxidant capacity and phenolic concentration. The mini cake with 20% PCFAS was considered the best formulation due to an increase in protein, lipid, and antioxidant capacity.

Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.

The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (5%, 10%, 15%) was substituted with powdery oil cakes based on hazelnuts and walnuts. The control sample was wheat flour (100% WF). In the tested systems with the addition of hazelnut oil cakes (WFHOC) and walnuts (WFWOC), the characteristics of the gelatinization and retrogradation processes were determined using the DSC method, the gelatinization characteristics of 10% pastes using the RVA method, flow curves and viscosity curves, as well as mechanical spectra. Based on the results obtained, it was found that the type of oil cakes and the level of their addition significantly influenced the thermal and rheological properties of the tested systems. Partial replacement of wheat flour with HOC or WOC significantly influenced most DSC parameters. The highest values of gelatinization enthalpy ∆HG and retrogradation ∆HR were characteristic of the WFWOC5% sample (5.9 J/g) and the control sample (1.3 J/g), respectively. All tested systems showed the properties of shear-thinning non-Newtonian fluids, and the partial replacement of wheat flour with HOC or WOC resulted in a significant reduction in the maximum viscosity of pastes, increasing with the increase in the proportion of oil cakes. WFHOC-based pastes were characterized by higher values of the G' and G″ modulus, while their values and the values of the K' and K″ parameters decreased as the share of oil cakes increased. Gels based on all tested systems showed the nature of weak gels (tan δ = G″/G' > 0.1). Replacing part of the wheat flour with nut oil cakes modified the thermal and rheological properties of pastes and gels, and the observed changes were influenced by both the origin and the level of addition of powdered oil cakes. It was found that WFHOC/WFWOC15% systems had reduced viscosity and weakened viscoelastic properties compared to systems with a lower OC content, which is not a favorable feature from the technological point of view. However, these systems were the most stable, which is an advantageous feature. However, for baking purposes, research should be carried out on the rheological properties of dough made from these mixtures.

Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties

SummaryAsparagus pruning leaves are waste that can be reused to enrich foods due to their functional and nutritional properties. This study aimed to evaluate the asparagus pruning waste flour (AF) reuse as a partial replacement for wheat flour in pasta production subjected to different drying temperatures. AF addition up to 10% (w/w) to pasta increased its bioactive compounds and antioxidant activity, but these decreased at high drying temperatures. Pasta with AF and dried at high temperatures reduced optimal cooking time (by up to 53%), water absorption (by up to 43%) and cooking loss (by up to 72%). In the texture, high drying temperature increased its breaking and cutting strength of pasta, while AF enrichment decreased these properties. The results showed that AF can be used as a partial replacement for wheat flour in pasta, adding quality and functionality, showing its potential as a sustainable ingredient for food enrichment.

Effect of partial replacement of wheat flour with flour/starch containing resistant starch on macaroni quality

The present study aimed to add high resistant starch (RS) flours including black beans, mung beans, green bananas and purple sweet potatoes as well as potato starch starches into the macaroni formulation. The RS of the materials used was analyzed. The physical, chemical, textural, qualitative and organoleptic values of macaroni products were measured and determined. A significant difference (P<0.05) in RS content of food ingredients was obtained, in which potato starch was the highest at 56.43% and black turtle beans powder was at least 16.59%. Swelling and water absorption showed an inverse relationship with RS content. The RS content of macaroni increased significantly with the replacement of wheat flour with flours and starches of high RS content in their formulation. The L* lightness and yellowness b*(+) of the macaroni were significantly reduced with the high RS flours/starch in the formulation. Scanning electron microscopy images showed an increase in pore sizes in macaroni with high RS flour in comparison with the control sample. Analysing of sensory values by principal component analysis (PCA) revealed that the sample from formulation M2 with 19.2% powder containing RS substitute was a highly accepted product by the panellists with desirable properties. Food processors have incorporated various highly nutritious foods in many conventional foods, therefore, high RS flours and starch in macaroni have been shown to improve RS consumption, which essentially has many health benefits.

Formulation and evaluation of mathri developed with partial replacement of wheat flour with buckwheat flour (Fagopyrum esculentuim)

is commonly known as buckwheat. It is a nutraceutical important crop belongs to the family polygonaceae that can exhibit potential health benefits with low gluten content, good source of minerals and nutrients. Mathri is the famous Rajasthani snack which is traditionally prepared with wheat flour, ajwain and salt. The present study was conducted to develop Mathri by partial replacement of wheat flour with buckwheat flour in variable proportions (BW1, BW2, BW3, BW4, BW5 and BW6). The sensory evaluation of Mathri was carried out with semi- trained panellists (n=30) by hedonic rating test resulted in the maximum acceptance level for BW3 (40%) variation. Whereas BW4 (60%) had moderate scores of acceptability. In the current scenario, the development of value added products has been increased in the market. Formulation of products with partial replacement of functional foods can bring considerable change in its nutritional profile. Thus, the formulation of mathri from partial replacement of wheat flour with buckwheat flour is an attempt to develop a food product which could also be a healthy choice as a snack superior to that of normally available mathri.

Formulation and evaluation of mathri developed with partial replacement of wheat flour with brown top millet flour (Brachiaria ramosa)

Brown top millet () is one of the nutri-cereals. It is rich in nutrients such as fibre, calcium, potassium, manganese, and zinc. It is considered a low glycaemic food. Mathri, also known as mathiya, is a ready-to-eat snack served with hot beverages. In this study, Mathri was prepared with brown top millet flour, wheat flour, salt, ajwain, oil, and water in six different variations (0%, 20%, 40%, 60%, 80%, and 100%) and labelled as WHF1, BTM2, BTM3, BTM4, BTM5, and BTM6, respectively. This product was evaluated for its sensory attributes by using 20 semi-trained panellists. It was observed that the 40% variation had high acceptability, while the 100% variation had lower acceptability compared to the standard and other variations. Therefore, Mathri prepared using 40% brown top millet flour was used for further estimation of nutritional components. It was found to be rich in protein, fat, fibre, energy, and calcium when compared with the control.

Impact of Partial Replacement of Wheat Flour with Chickpea Flour on Physico-Chemical and Sensory Properties of Tea Buns

ABSTRACT The present study aimed to identify the optimum substitution ratio of chickpea flour (CF) into ordinary tea buns with intention to improve the nutritional value and the best sensory properties while retaining their shape. Flour blends were prepared in the proportions of wheat flour WF: CF (w/w %) 80:20, 70:30, 60:40, and 50:50 while WF (100:0) as a control. The rheological properties of blends were determined by Brabender farinograph apparatus. The prepared buns were evaluated for color, loaf specific volume, proximate composition, amino acid profile, and the preference towards sensory properties. According to the farinograph results, WF and 20% substitution were strong dough while 30%, 40%, and 50% substitutions were medium-strength doughs. In higher incorporation ratios, the moisture contents of the buns were decreased and the crumb texture gets harder and less porous making the product unacceptable. Buns made with 40% and 50% substitution failed to exceed the minimum requirement of specific loaf volume. The levels of protein in the buns are gradually elevated, making the product more nutritious with complementing amino acid profiles. Although the higher incorporation is more healthy and nutritious, only 20% and 30% CF incorporated buns seem to be practical in the manufacturing industry.

Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder.

The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5-20% of wheat flour to make steamed breads, assigned as T5, T10, T15, and T20, respectively. The results showed that TP is rich in dietary fiber (36.45%). Its extract is rich in bioactive components, including phenolic compounds (28.90 mg GAE/g extract), ascorbic acid (3.25 mg/g extract), total anthocyanins (316.35 μg C3GE/g extract), and total carotenoids (12.68 μg βCE/g extract) and has good antioxidant capacity. As the level of TP increased, the color of steamed breads became darker, redder, and yellower; the texture became harder, and the overall consumption preference decreased. However, their bioactive components content and antioxidant activity increased. The starch hydrolysis percentage of T5 (43.82%), T10 (41.57%), T15 (37.41%), and T20 (35.63%) at 180 min was significantly lower than that of the control (49.80%) (p < 0.05). The in vitro predicted glycemic index (80.02) of T20 was categorized as a medium-GI food when bread was used as the reference. On a nine-point hedonic test, control and T5 had the highest overall preference scores (7.1-7.4). The T20 supplemented with extra 15-20% water improved its volume and specific volume, and the overall preference scores (7.4-7.5) were not significantly different from the control (p > 0.05). Overall, a partial replacement of wheat flour with TP in steamed bread making could be developed as a new type of medium-GI value food containing more bioactive components and effective antioxidant capacity.