Esterified wheat bran: Physicochemical properties, structure and quality improvement of Chinese steamed bread during refrigerated storage.
Food Chem
; 441: 138324, 2024 May 30.
Article
em En
| MEDLINE
| ID: mdl-38176145
ABSTRACT
To develop the application of wheat bran and improve the nutrition and anti-staling capacity of Chinese steamed bread (CSB), oleic acid-esterified wheat bran (OWB) was prepared by esterification of wheat bran with oleic acid, and its physicochemical properties, structure, and quality improvement for CSB during refrigerated storage were investigated. The hydrophilic-lipophilic balance value of OWB was 16.0, the maximum degree of substitution was 0.146, and its emulsifying capacity was similar to that of glycerol monostearate. The starch gelatinization degree of CSB containing 3 % OWB and the control decreased by 19.55 % and 27.12 % within 7 days of refrigerated storage, respectively, while the hardness of CSB with OWB was lower than that with wheat bran. OWB inhibited starch recrystallization and increased bound water in the corresponding CSB, which effectively delayed starch retrogradation. OWB had a positive emulsifying capacity and showed potential as a functional material for preventing retrogradation of starch-based foods.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Pão
/
Fibras na Dieta
País/Região como assunto:
Asia
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article
País de publicação:
Reino Unido