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Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.
Wu, Daying; Yu, Liwei; Guo, Lei; Li, Shiquan; Yao, Xiaohua; Yao, Youhua; Cao, Xinyou; Wu, Kunlun; Gao, Xin.
Afiliação
  • Wu D; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling 712100, China.
  • Yu L; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling 712100, China.
  • Guo L; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling 712100, China.
  • Li S; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling 712100, China.
  • Yao X; State Key Laboratory of Plateau Ecology & Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining 810016, China.
  • Yao Y; State Key Laboratory of Plateau Ecology & Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining 810016, China.
  • Cao X; Crop Research Institute, Shandong Academy of Agricultural Sciences/National Engineering Research Center for Wheat & Maize/Key Laboratory of Wheat Biology and Genetic Improvement in North Yellow & Huai River Valley, Ministry of Agriculture/Shandong Provincial Technology Innovation Center for
  • Wu K; State Key Laboratory of Plateau Ecology & Agronomy, Qinghai Key Laboratory of Hulless Barley Genetics and Breeding, Qinghai Subcenter of National Hulless Barley Improvement, Qinghai University, Xining 810016, China.
  • Gao X; State Key Laboratory of Crop Stress Biology in Arid Areas and College of Agronomy, Northwest A&F University, Yangling 712100, China.
Foods ; 11(8)2022 Apr 10.
Article em En | MEDLINE | ID: mdl-35454677
Highland barley has a different composition and structure to other crops. It has higher contents of total polyphenol (TPC), total flavonoid (TFC) and ß-glucan, which can be supplemented to improve the nutrition of wheat-flour-based food. In this study, the flours of three different grain-colored highland barley varieties Beiqing 6 (BQ), Dulihuang (DLH), and Heilaoya (HLY), were added to Jimai60 (JM, a wheat variety with medium gluten) wheat flour at different substitution levels to investigate their effects on the unextractable polymeric protein (UPP) content, micro-structure, rheological properties and mixing properties of dough, and the color, texture, flavor, and in vitro digestion of Chinese steam bread (CSB). The results showed that the moderate substitution of highland barley (20%) increased the UPP%, optimized the micro-structure of gluten, and improved its rheological properties by increasing dough viscoelasticity. The CSBs made from the composite flours exhibited a similar specific volume, cohesiveness, springiness and resilience to wheat CSB, while the firmness of composite CSBs (particularly JM-HLY-20) was delayed during storage. Importantly, the addition of highland barley increased the contents of TPC, TFC and ß-glucan, but decreased the in vitro starch digestibility of CSBs. A sensory evaluation showed that JM-HLY CSB was the most preferable. Taken together, highland barley can be used as a fine supplement to food products, with health-promoting properties.
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China