Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread
This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural c...
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| creator | Liu, Tingting Duan, Huping Mao, Xiaohui Yu, Xiuzhu |
| description | This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm
−1
and associated with -C&z.dbd;O, -CH
2
, and
cis
-C&z.dbd;CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.
Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits. |
| doi_str_mv | 10.1039/d0ra05742h |
| format | Article |
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−1
and associated with -C&z.dbd;O, -CH
2
, and
cis
-C&z.dbd;CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.
Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits.</description><identifier>ISSN: 2046-2069</identifier><identifier>EISSN: 2046-2069</identifier><identifier>DOI: 10.1039/d0ra05742h</identifier><identifier>PMID: 35519148</identifier><language>eng</language><publisher>England: Royal Society of Chemistry</publisher><subject>Bread ; Chemistry ; Dietary fiber ; Dough ; Flour ; Functional groups ; Gluten ; Microstructure ; Rheological properties ; Rheology ; Wheat</subject><ispartof>RSC advances, 2020-07, Vol.1 (47), p.28114-2812</ispartof><rights>This journal is © The Royal Society of Chemistry.</rights><rights>Copyright Royal Society of Chemistry 2020</rights><rights>This journal is © The Royal Society of Chemistry 2020 The Royal Society of Chemistry</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c454t-cc3d44a8d9770149a9fc526a7472792ad3d190f1fef8e2476143385dac4ebcbb3</citedby><cites>FETCH-LOGICAL-c454t-cc3d44a8d9770149a9fc526a7472792ad3d190f1fef8e2476143385dac4ebcbb3</cites><orcidid>0000-0002-8251-5280</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9055668/pdf/$$EPDF$$P50$$Gpubmedcentral$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC9055668/$$EHTML$$P50$$Gpubmedcentral$$Hfree_for_read</linktohtml><link.rule.ids>230,314,724,777,781,861,882,27905,27906,53772,53774</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35519148$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Liu, Tingting</creatorcontrib><creatorcontrib>Duan, Huping</creatorcontrib><creatorcontrib>Mao, Xiaohui</creatorcontrib><creatorcontrib>Yu, Xiuzhu</creatorcontrib><title>Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread</title><title>RSC advances</title><addtitle>RSC Adv</addtitle><description>This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm
−1
and associated with -C&z.dbd;O, -CH
2
, and
cis
-C&z.dbd;CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.
Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits.</description><subject>Bread</subject><subject>Chemistry</subject><subject>Dietary fiber</subject><subject>Dough</subject><subject>Flour</subject><subject>Functional groups</subject><subject>Gluten</subject><subject>Microstructure</subject><subject>Rheological properties</subject><subject>Rheology</subject><subject>Wheat</subject><issn>2046-2069</issn><issn>2046-2069</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><recordid>eNp9ks1rFTEUxQdRbKnduFci3Ujh1XxnZiOUp7WFgiC6DneSG2fKvJkxyVj97019z2d10Wxy4fw4OclJVT1n9IxR0bzxNAJVRvLuUXXIqdQrTnXz-N58UB2ndEPL0opxzZ5WB0Ip1jBZH1b5agzDgqNDMgUSBviREH0ZpiUSSATIDDH3MJCI8wAONzhmEqZIbjuEvAOnkeQOiesggssY-5R7l-4c110_YkKSMsKmGLcRwT-rngQYEh7v9qPqy8X7z-vL1fXHD1fr8-uVk0rmlXPCSwm1b4yhTDbQBKe4BiMNNw0HLzxraGABQ41cGs2kELXy4CS2rm3FUfV26zsvbTnclegRBjvHfgPxp52gt_8qY9_Zr9N321CltK6LweudQZy-LZiy3fTJ4TDAiNOSLNeaUWOU0AU9-Q-9KS8zlutZLgWlkknFC3W6pVycUooY9mEYtXd92nf00_nvPi8L_PJ-_D36p70CvNgCMbm9-vdDFP3VQ7qdfRC_APqiscE</recordid><startdate>20200728</startdate><enddate>20200728</enddate><creator>Liu, Tingting</creator><creator>Duan, Huping</creator><creator>Mao, Xiaohui</creator><creator>Yu, Xiuzhu</creator><general>Royal Society of Chemistry</general><general>The Royal Society of Chemistry</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>8BQ</scope><scope>8FD</scope><scope>JG9</scope><scope>7X8</scope><scope>5PM</scope><orcidid>https://orcid.org/0000-0002-8251-5280</orcidid></search><sort><creationdate>20200728</creationdate><title>Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread</title><author>Liu, Tingting ; Duan, Huping ; Mao, Xiaohui ; Yu, Xiuzhu</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c454t-cc3d44a8d9770149a9fc526a7472792ad3d190f1fef8e2476143385dac4ebcbb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Bread</topic><topic>Chemistry</topic><topic>Dietary fiber</topic><topic>Dough</topic><topic>Flour</topic><topic>Functional groups</topic><topic>Gluten</topic><topic>Microstructure</topic><topic>Rheological properties</topic><topic>Rheology</topic><topic>Wheat</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Liu, Tingting</creatorcontrib><creatorcontrib>Duan, Huping</creatorcontrib><creatorcontrib>Mao, Xiaohui</creatorcontrib><creatorcontrib>Yu, Xiuzhu</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Materials Research Database</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><jtitle>RSC advances</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Liu, Tingting</au><au>Duan, Huping</au><au>Mao, Xiaohui</au><au>Yu, Xiuzhu</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread</atitle><jtitle>RSC advances</jtitle><addtitle>RSC Adv</addtitle><date>2020-07-28</date><risdate>2020</risdate><volume>1</volume><issue>47</issue><spage>28114</spage><epage>2812</epage><pages>28114-2812</pages><issn>2046-2069</issn><eissn>2046-2069</eissn><abstract>This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm
−1
and associated with -C&z.dbd;O, -CH
2
, and
cis
-C&z.dbd;CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.
Chinese steamed bread supplemented with flaxseed flour can be recommended as a dietary product with health benefits.</abstract><cop>England</cop><pub>Royal Society of Chemistry</pub><pmid>35519148</pmid><doi>10.1039/d0ra05742h</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0002-8251-5280</orcidid><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; PubMed Central Open Access; EZB-FREE-00999 freely available EZB journals; PubMed Central |
| subjects | Bread Chemistry Dietary fiber Dough Flour Functional groups Gluten Microstructure Rheological properties Rheology Wheat |
| title | Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread |
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