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Effects of different cultivars and particle sizes of non-degermed millet flour fractions on the physical and texture properties of Chinese steamed bread

文献类型： 外文期刊

作者： Li, Shao-Hui 1 ; Zhao, Wei 1 ; Li, Peng-Liang 1 ; Min, Guang 4 ; Zhang, Ai-Xia 1 ; Zhang, Jia-Li 1 ; Liu, Ying-Ying 1 ; L 1 ;

作者机构： 1.Hebei Acad Agr & Forestry Sci, Inst Millet Crops, 162 Hengshan St, Shijiazhuang 050035, Hebei, Peoples R China

2.Natl Fortail Millet Improvement Ctr, Shijiazhuang, Hebei, Peoples R China

3.Minor Cereal Crops Lab Hebei Prov, Shijiazhuang, Hebei, Peoples R China

4.Grain & Oil Food Inspect Ctr Wuhan, Wuhan, Peoples R China

关键词： Chinese steamed bread; non-degermed millet flour fraction; particle size; PLS-DA; texture properties

期刊名称：CEREAL CHEMISTRY （ 影响因子：1.984； 五年影响因子：2.043 ）

ISSN： 0009-0352

年卷期：

页码：

收录情况： SCI

摘要： Background and objectives We studied the effects of different cultivars of non-degermed millet flour fraction and the particle size on Chinese steamed bread to promote the industrial development of the whole-grain food industry. Findings We used a texture analyzer to analyze the changes introduced by different cultivars of non-degermed millet flour fraction, and the effect of its particle size on the hardness, adhesiveness, springiness, gumminess, and chewiness parameters, based on the analysis of height-to-diameter ratio and specific volume. We obtained samples of different particle size fractions by using 40, 60, 80, 100, 120, and 140 mesh sieves and determined that the particle substitution of non-degermed millet flour fraction was at a level of 30%. We conducted partial least squares discriminant analysis (PLS-DA) screening to identify the signature differences of quality components. Conclusions According to Hunter Laboratory values (whiteness/darkness, L*; redness/greenness, a*; and yellowness/blueness, b*), the results indicated that as the particle size decreased, the L* and whiteness index (W) values decreased but the a* and b* values increased, and the hardness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness parameters of Chinese steamed bread with different particle sizes were significantly different (p < .05). Significance and novelty Partial least squares discriminant analysis could distinguish japonica cultivar samples and glutinous cultivar samples. According to the variable influence on projection (VIP) values, we screened chewiness, gumminess, and hardness as the signature differences of the quality components.

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