Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

文献类型： 外文期刊

第一作者： Mao, Shiyuan

作者： Mao, Shiyuan;Kaur, Lovedeep;Singh, Jaspreet;Mao, Shiyuan;Kaur, Lovedeep;Singh, Jaspreet;Mu, Tai-Hua

作者机构：

关键词： Chinese steamed bread; Mantou; High protein; Fortification; Dairy protein; Plant protein

期刊名称：FOOD HYDROCOLLOIDS FOR HEALTH （ 影响因子：1.9； 五年影响因子：1.9 ）

ISSN： 2667-0259

年卷期： 2022 年 2 卷

页码：

收录情况： SCI

摘要： High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet casein, RC and milk protein concentrate, MPC) proteins. These proteins were blended into wheat flour at two different levels (RC I, RC II; SM (soy protein isolate-SPI + milk protein concentrate-MPC) I, SM II) to prepare breads, which were then compared to a control (100% wheat flour-based) Chinese steamed bread for physico-chemical and textural characteristics. The addition of proteins darkened the colour of HPCSBs and decreased the specific bread volume with RC II showing the lowest. All the high protein formulations recorded an increase in RVA pasting temperature, whereas a decrease in the peak, final and breakdown viscosities of pastes was observed with the addition of both RC and SM at all levels. Similarly, the DSC onset transition temperatures were observed to increase when either RC or SM was added to the formulation. The textural characteristics of HPCSBs showed an increase in hardness, gumminess, and resistance for penetration along with tensile strength than the control CSB.

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