Replacement of fat with highland barley -glucan in zein-based cheese: Structural, rheological, and textual properties.

Nowadays, few plant-based cheese provides satisfactory viscoelastic property like conventional cheese, promoting the application of zein. Our study prepared zein-based cheese containing different concentrations (0-30 %) of highland barley -glucan (HBG) as a fat replacer. Increased HBG caused smaller and more uniform oil droplets in zein network.

Comparison of milling methods on the properties of common buckwheat flour and the quality of wantuan, a traditional Chinese buckwheat food.

The microstructural and techno-functional properties of buckwheat flour and its processability for making wantuan, as affected by different milling methods, were investigated. Results showed that the particle sizes (d(0.5)) of the flours made by stone-milling (SM), hammer-milling (HM), laboratory grinding with steaming pretreatment for 5 min (LG-5) and 10 min (LG-10) were 95.