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Effect of heat treatment of rye flour on rye‐wheat steamed bread quality
Author(s) -
Gao Qing,
Liu Chong,
Zheng Xueling
Publication year - 2018
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.13662
Subject(s) - steaming , food science , wheat flour , steamed bread , gluten , fermentation , extrusion , rheology , chemistry , rice flour , materials science , raw material , composite material , organic chemistry
Summary To study the effect of heat treatment on rye flour quality, rye flour was treated by steaming, high temperature and high pressure ( HTHP ) and extrusion and then the pasting properties of rye flour and rye‐wheat blend, the dough rheological and steamed bread (respectively, fermented by yeast and Chinese traditional starter – Laomian) making properties of rye‐wheat blend were investigated. All three kinds of heat treatment increased the viscosity of rye flour, with the peak viscosity value followed the order 1744 cP (by steaming) >823.5 cP (by HTHP ) >669 cP (by extrusion) > 626.5 cP (untreated). Dough and gluten made from mRF h ( HTHP ‐treated rye flour and wheat flour blend) had higher storage modulus (G′) and loss modulus (G″), which contributed to better extensibility and deformation capability. Steamed bread fermented by Laomian ( LSB ) made by mRF h had larger specific volume (2.26 mL g −1 ), lower hardness (3510.93 g) and higher sensory scores (82.63), comparable to the quality of control samples, indicating the feasibility of adding rye flour into wheat flour for healthy product development without compromising the taste and texture.