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Effects of hydrothermal processing on rutin retention and physicochemical properties of Tartary buckwheat enriched dough and Chinese steamed bread
Author(s) -
Wang Xia,
Fan Dong,
Zhang Tianliang
Publication year - 2017
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13497
Subject(s) - food science , chemistry , rutin , hydrothermal circulation , quercetin , wheat flour , fermentation , flavor , antioxidant , biochemistry , biology , paleontology
Summary Effects of hydrothermal processing on content changes of rutin, quercetin and total flavonoids and physicochemical properties of Tartary buckwheat ( TB ) enriched dough and Chinese steamed bread ( CSB ) were investigated. Rutin loss and bitterness in CSB made from mixed wheat flour and hydrothermally processed TB flour decreased markedly compared with control. Total flavonoids were increased in dough after fermentation but decreased afterwards in CSB significantly ( P < 0.05). The development time, stability time, extensibility, storage and loss moduli and tan δ of TB enriched dough, along with the volume, textural properties, sensory evaluation and bitterness of derived CSB , were significantly affected by hydrothermal processing temperature and time. Hydrothermal processing of TB flour at 100 °C for 20 min, compared with 100 °C for 10 min, 30 min or 121 °C for 10 min, 20 min, 30 min, was suggested to be a relatively better pretreatment condition for the present TB enriched CSB .