Effects of Different Amylose Contents of Foxtail Millet Flour Varieties on Textural Properties of Chinese Steamed Bread
文献类型： 外文期刊
作者： Li, Shaohui 1 ; Zhao, Wei 1 ; Min, Guang 4 ; Li, Pengliang 1 ; Zhang, Aixia 1 ; Zhang, Jiali 1 ; Wang, Yunting 1 ; Liu, Y 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 Foxtail Millet Improvement Ctr, 162 Hengshan St, Shijiazhuang 050035, Hebei, Peoples R China
3.Minor Cereal Crops Lab Hebei Prov, 162 Hengshan St, Shijiazhuang 050035, Hebei, Peoples R China
4.Grain & Oil Food Inspect Ctr Wuhan, Wuhan 430021, Peoples R China
关键词： whole foxtail millet flour; amylose content; japonica and glutinous; Chinese steamed bread; texture properties
期刊名称：PROCESSES （ 影响因子：2.847； 五年影响因子：2.824 ）
ISSN：
年卷期： 2021 年 9 卷 7 期
页码：
收录情况： SCI
摘要： In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height-diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p < 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p < 0.05), and the bread height-diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p < 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.
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