Steam bread made by superfine purple corn flour: Texture characteristics and in vitro starch digestibility. (1st November 2022)

• Record Type: Journal Article
• Authors: Guo, Xiaojuan; Dai, Taotao; Chen, Mingshun; Deng, Lizhen; Chen, Jun; Liu, Chengmei
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 169(2022)
• Publication Date: 2022-11-01
• Subjects: Particle size -- Purple corn flour -- Dough -- Steamed bread -- In-vitro digestion; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2022.113967
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The performance of purple corn flour (PCF) with various size pulverized by low temperature impact mill (LTIM) in making steamed bread was investigated. Results indicated that decreased diameter of PCF showed richer red with increased a * (4.43–7.34), stronger adhesiveness (0.04–2.25 N s), more appropriate hardness (15.20–48.30 N), lower water fluidity (T2, ranged from 19.05 to 14.12 ms), and more cross-linking structure to purple corn dough (PCD). PCD texture characteristics were significantly affected by starch network and filler-like effect of dietary fiber based on the additional adding dietary fiber to starch. Steamed bread made by finer size PCF (56 μm) exhibited favorable quality supported by smooth skin, regular shape, porous structure, appropriate texture properties and low starch digestibility, which was mainly due to the higher α-amylase inhibitory activity of dietary fiber. These results confirmed that using PCF prepared by LTIM could be a suitable option to get good-quality whole grain food. Highlights: ●Fine milled PCF improved the characteristics of dough and steamed bread. ●Dough texture was affected by starch network and filler-like effect of dietary fiber. ●Steamed bread made by fine milled PCF had low starch digestibility. ●Higher α-amylase inhibitory activity of dietary fiber reduced starch digestibility.