Foxtail millet and sourdough are used to make foxtail millet sourdough steamed bread to improve the flavor and taste. Compared with the conventional freeze-thaw treatment (CFT), the effect of magnetic field-assisted freeze-thaw treatment (MFT) on the storage quality of foxtail millet sourdough and steamed bread is explored. The results showed that compared with CFT, MFT shortened the phase transition time of dough; decreased the water loss rate, the water mobility, and the freezable water content; increased the fermentation volume; stabilized the rheological properties; and minimized the damage of freezing and thawing to the secondary structure and microstructure of the gluten. In addition, an analysis of the specific volume, texture, surface color, and texture structure showed that MFT was beneficial to slowing the deterioration of the steamed bread texture. Finally, MFT effectively inhibited the growth and recrystallization of ice crystals during freezing and thawing, improving the quality of millet dough and steamed bread.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.foodchem.2024.139219 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Impact of Food Physical Properties on Oral Drug Absorption: A Comprehensive Review.
Drug Des Devel Ther
January 2025
Clinical Pharmacology Research Center, Peking Union Medical College Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, People's Republic of China.
Food-Drug Interaction (FDI) refers to the phenomenon where food affects the pharmacokinetic or pharmacodynamic characteristics of a drug, significantly altering the drug's absorption rate or absorption extent. These Interactions are considered as a primary determinant in influencing the bioavailability of orally administered drugs within the gastrointestinal tract. The impact of food on drug absorption is complex and multifaceted, potentially involving alterations in gastrointestinal physiology, increases in splanchnic blood flow rates, and shifts in the gut microbiota's composition.
View Article and Find Full Text PDFEffect of Mixed Solid Food and Water Intake on Blood Glucose Level and Energy Metabolism.
J Nutr Sci Vitaminol (Tokyo)
January 2025
Department of Nutrition Science, Faculty of Nursing and Nutrition, University of Nagasaki.
Carbohydrate-rich solid foods, such as bread, pasta, and steamed rice, are applied for test meals in studies examining digestion and absorption of food related to glucose metabolism and sports science. Such research must consider that drinking water is sometimes better as it avoids the risk of choking or aspiration. However, the water increases test meal volume and dilutes glucose concentration, which may influence the digestion and absorption of ingested foods, as well as energy metabolism.
View Article and Find Full Text PDFCharacterization of the effect of low-concentration sodium selenite on the microstructure and quality of yeast-leavened steamed bread using X-ray computed tomography.
Food Chem
December 2024
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of life and health sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR China.
Dough fermentation is an effective method for selenium conversion. This study investigated the effects of low NaSeO concentrations on the morphology, texture, fermentation properties, Se species, Se bioaccessibility, and antioxidant capacity of two types of yeast-leaved steamed bread. The results indicated that NaSeO did not significantly affect the specific volume; but it did result in increased hardness.
View Article and Find Full Text PDFImpact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread.
J Sci Food Agric
December 2024
College of Food Science and Engineering, Key Laboratory of Marine Resource Chemistry and Food Technology (TUST), Ministry of Education, Tianjin University of Science and Technology, Tianjin, China.
Background: The extensive use of additives in ultra-processed foods presents considerable health concerns. In light of the growing consumer demand for clean labels, a prominent trend is the development of multifunctional food additives that are both natural and beneficial to health. Surfactin, a compound produced by Bacillus subtilis, features both hydrophilic and hydrophobic groups and is noted for its safety, emulsifying and antimicrobial properties.
View Article and Find Full Text PDFImproving the quality of steamed bread with whole soybean pulp: Effects of ultrasonic treatment on protein structure and reduction of beany flavor.
Ultrason Sonochem
January 2025
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, China. Electronic address:
Incorporation of whole soybean pulp (WSP) into wheat flour has been shown to improve the nutritional profile of steamed bread. However, this substitution often disrupts the protein network and introduces an undesirable beany flavor, compromising the overall quality of the steamed bread. This research explored the impacts of varying ultrasonic power levels on the quality of steamed bread containing WSP (WSPSB), with the goal of improving both the protein network structure and the flavor profile.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!