scholarly journals Conversion of Deoxynivalenol-3-Glucoside to Deoxynivalenol during Chinese Steamed Bread Processing

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 225 ◽  
Author(s):  
Huijie Zhang ◽  
Li Wu ◽  
Weixi Li ◽  
Yan Zhang ◽  
Jingmei Li ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Significant Difference ◽  
Steamed Bread ◽  
Three Stages ◽  
Main Components

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.

PRODUCTION AND PROPERTIES OF 2,3-BUTANEDIOL: IX. THE EFFECT OF VARIOUS NUTRIENT MATERIALS ON THE FERMENTATION OF STARCH BY AEROBACILLUS POLYMYXA

1946 ◽  
Vol 24f (1) ◽  
pp. 29-38 ◽  
Author(s):  
Sybil B. Fratkin ◽  
G. A. Adams
Keyword(s):  
Wheat Flour ◽  
Yeast Extract ◽  
Corn Steep Liquor ◽  
Wheat Gluten ◽  
Wheat Starch ◽  
Whole Wheat Flour ◽  
Beneficial Effects ◽  
Whole Wheat ◽  
Steep Liquor ◽  
Starch Medium

Wheat starch is a poor medium for fermentation by Aerobacillus polymyxa. The solubles recovered from the separation of starch and gluten in patent flour enhance the fermentation but not as effectively as the similar fraction from whole wheat flour. Addition of supplements is necessary for a satisfactory yield of products in a reasonable length of time. Wheat gluten has no stimulatory effect but bran and shorts are both effective, the latter being slightly superior. An 8% starch medium fortified with the solubles from whole wheat required a 2.5% supplement of shorts to bring fermentation by A. polymyxa to 90% completeness in 72 hr.Of the various supplements tested, a 1% addition of malt sprouts proved to be the most effective, fermentation being 90% complete in 72 hr. Shorts, bran, Cerogras (dehydrated young oats), alfalfa, soya beans, yeast extract, and corn-steep liquor follow in order of decreasing effectiveness.The solubles from whole wheat when ashed have no beneficial effects on the fermentation of starch by A. polymyxa.

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

2020 ◽  
Vol 303 ◽  
pp. 125341
Author(s):  
Li Wu ◽  
Huijie Zhang ◽  
Xuexu Hu ◽  
Yan Zhang ◽  
Lijuan Sun ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Soluble Proteins ◽  
Water Soluble ◽  
Chinese Steamed Bread ◽  
Steamed Bread

Effect of Waxy Wheat Flour Blends on the Quality of Chinese Steamed Bread

2007 ◽  
Vol 6 (10) ◽  
pp. 1275-1282 ◽  
Author(s):  
Peng QIN ◽  
Shun-he CHENG ◽  
Chuan-xi MA
Keyword(s):  
Wheat Flour ◽  
Waxy Wheat ◽  
Chinese Steamed Bread ◽  
Steamed Bread ◽  
Flour Blends

Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

2015 ◽  
Vol 64 ◽  
pp. 153-158 ◽  
Author(s):  
Ru Sun ◽  
Zhengmao Zhang ◽  
Xinjuan Hu ◽  
Qinhui Xing ◽  
Wuyan Zhuo
Keyword(s):  
Wheat Flour ◽  
Wheat Germ ◽  
Chinese Steamed Bread ◽  
Flour Dough ◽  
Wheat Flour Dough ◽  
Steamed Bread ◽  
Bread Properties

Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread

2021 ◽  
Author(s):  
Yuting Xiang ◽  
Rui Dong ◽  
Shuya Xu ◽  
Tian Ren ◽  
Xinzhong Hu
Keyword(s):  
Wheat Gluten ◽  
Thermal Vacuum ◽  
Chinese Steamed Bread ◽  
Steamed Bread

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

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.

Effects of Wheat Starch Granule Size Distribution on Qualities of Chinese Steamed Bread and Raw White Noodles

2014 ◽  
Vol 91 (6) ◽  
pp. 623-630 ◽  
Author(s):  
Qi Guo ◽  
Zhonghu He ◽  
Xianchun Xia ◽  
Yanying Qu ◽  
Yan Zhang
Keyword(s):  
Size Distribution ◽  
Starch Granule ◽  
Granule Size ◽  
Wheat Starch ◽  
Chinese Steamed Bread ◽  
Steamed Bread
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