Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

Abstract Mantou (steamed bread) is a Chinese fermented wheat product that is cooked in steamer. Whole wheat flour (WWF) is healthier than regular wheat flour (WF). This study investigated the physicochemical properties of dough and mantou made from WF and/or WWF. Results showed that the substitution of WF by WWF resulted in stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the stress relaxation data of mantou. Increasing the substitution level of WWF led to the decrease of k1 and k2 in Peleg–Normand model as well as λ1 and λ2 in Wiechert model. Mantou with 100 % WWF had significantly higher hardness but lower cohesiveness and specific volume than regular mantou. However, free and bound phenolics and DPPH radical scavenging capacity of mantou obviously increased with the amount of WWF. Mantou with 25 % WWF had the highest overall sensory score among all mantous tested.

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Use of dry-moist heat effects to improve the functionality, immunogenicity of whole wheat flour and its application in bread making

Journal of Cereal Science ◽

10.1016/j.jcs.2016.04.010 ◽

2016 ◽

Vol 69 ◽

pp. 313-320 ◽

Cited By ~ 6

Author(s):

M.L. Sudha ◽

C. Soumya ◽

P. Prabhasankar

Keyword(s):

Wheat Flour ◽

Bread Making ◽

Whole Wheat Flour ◽

Moist Heat ◽

Whole Wheat ◽

Heat Effects

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Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality

Foods ◽

10.3390/foods10071479 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1479

Author(s):

Jared Rivera ◽

Aiswariya Deliephan ◽

Janak Dhakal ◽

Charles Gregory Aldrich ◽

Kaliramesh Siliveru

Keyword(s):

Escherichia Coli ◽

Wheat Flour ◽

Bread Making ◽

Flour Quality ◽

E Coli ◽

Sodium Bisulfate ◽

Wheat Flour Quality ◽

Antimicrobial Interventions ◽

The Impact ◽

Wheat Flours

The occurrence of recalls involving pathogenic Escherichia coli-contaminated wheat flours show the need for incorporating antimicrobial interventions in wheat milling. The objectives of this study were to assess the efficacy of sodium bisulfate (SBS) tempering in reducing E. coli O121 (ATCC 2219) and O26 (ATCC 2196) wheat load and to evaluate the impact of effective (≥3.0 log reductions) SBS treatments on wheat flour quality. Wheat grains were inoculated with E. coli (~6 log CFU/g) and tempered (17% moisture, 24 h) using the following SBS concentrations (%wheat basis): 0, 0.5, 0.75, 1.0, 1.25, and 1.5% SBS. Reductions in E. coli O121 and O26 wheat load at different time intervals (0.5, 2, 6, 12, 18, and 24 h) during tempering were evaluated. The addition of SBS during tempering resulted in E. coli (O121 and O26) log reductions of 2.0 (0.5% SBS) to >4.0 logs (1.5% SBS) (p ≤ 0.05). SBS tempering (1.25 and 1.5% SBS) produced acidic wheat flours (pH = 4.51–4.60) but had comparable wheat flour properties in terms of composition, dough, and bread-making properties relative to the control (0% SBS). SBS tempering reduced the E. coli O121 and O26 load of wheat after tempering with minimal effects on wheat flour quality.

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