Deacetylation of 3-acetyl-deoxynivalenol in wheat flour is mediated by water-soluble proteins during the making of Chinese steamed bread

We reported the conversion of deoxynivalenol-3-glucoside (D3G) to deoxynivalenol (DON) during Chinese steamed bread (CSB) processing by artificial D3G contamination. Meanwhile, the effects of enzymes in wheat flour and those produced from yeast, along with the two main components in wheat flour—wheat starch and wheat gluten—on the conversion profiles of D3G were evaluated. The results showed D3G could convert to DON during CSB processing, and the conversion began with dough making and decreased slightly after fermentation and steaming. However, there was no significant difference in three stages. When yeast was not added, or enzyme-deactivated wheat flour was used to simulate CSB process, and whether yeast was added or not, D3G conversion could be observed, and the conversion was significantly higher after dough making. Likewise, D3G converted to DON when wheat starch and wheat gluten were processed to CSB, and the conversion in wheat starch was higher.

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Effects of green tea powder on the quality attributes of hard red winter wheat flour and Chinese steamed bread

International Journal of Food Science & Technology ◽

10.1111/ijfs.14016 ◽

2018 ◽

Vol 54 (2) ◽

pp. 576-582 ◽

Cited By ~ 6

Author(s):

Jingming Ning ◽

Gary G. Hou ◽

Jingjing Sun ◽

Zhengzhu Zhang ◽

Xaiochun Wan

Keyword(s):

Winter Wheat ◽

Green Tea ◽

Wheat Flour ◽

Quality Attributes ◽

Chinese Steamed Bread ◽

Green Tea Powder ◽

Hard Red Winter Wheat ◽

Steamed Bread ◽

Red Winter Wheat

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Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour

Scientific Reports ◽

10.1038/s41598-021-95926-3 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Xiaoyue Li ◽

Yuqiu Guo ◽

Lirong Chen ◽

Kaichang Liu ◽

Kuijie Gong

Keyword(s):

Wheat Flour ◽

Histopathological Examination ◽

Serum Levels ◽

Fast Blood Glucose ◽

Diabetic Rats ◽

Diabetic Rat ◽

Eating Quality ◽

Chinese Steamed Bread ◽

Lotus Root ◽

Steamed Bread

AbstractMaking low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.

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