Journal
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
Volume 12, Issue 4, Pages 411-419Publisher
WALTER DE GRUYTER GMBH
DOI: 10.1515/ijfe-2016-0041
Keywords
rheology; steamed bread; whole grain; antioxidant; phenolics
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Funding
- National Science Council of the Republic of China [NSC 102-2221-E-127-003]
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Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg-Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k(1) and k(2) in Peleg-Normand model as well as lambda(1) and lambda(2) in Wiechert model. Mantou with 100% WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25% WWF had the highest overall sensory score among all mantous tested.
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