期刊
FRONTIERS IN NUTRITION
卷 9, 期 -, 页码 -出版社
FRONTIERS MEDIA SA
DOI: 10.3389/fnut.2022.850227
关键词
wheat flour; heat-moisture treatment; plasma-activated water; steamed bread; in vitro digestibility
资金
- Science and Technology Innovation Talents in Universities of Henan Province [20HASTIT037]
- Science and Technology Basic Research Program of Henan Province [202102110302, 222102110337]
This study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of partially replaced steamed bread. The results showed that HMT increased gelatinization temperature and decreased gelatinization enthalpy of wheat flour. The solubility and swelling power of wheat flour also increased after HMT. The addition of HMT flour significantly affected the volume, texture, and digestibility of steamed bread.
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour. After HMT, the gelatinization temperature of wheat flour increased and the gelatinization enthalpy reduced. The solubility and swelling power of wheat flour increased after the heat-moisture treatment. The solubility of modified flour after PAW-HMT treatment was lower than that of distilled water (DW)-HMT at the same temperature. The wheat flour with HMT had higher storage modulus (G') and loss modulus (G), and had better ductility and deformability. Common wheat flour was partially replaced by modified flour to make steamed bread. The results indicated that the volume, height, diameter and specific volume of steamed bread were significantly decreased with the addition of HMT flour. However, the hardness, viscosity and chewiness increased significantly. The resistant starch content of steamed bread with the modified wheat flour increased. The results provide new insights for the development of new functional steamed bread.
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