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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effect of cyclodextrins (CDs) stabilized Pickering emulsions on the quality of gluten-free rice bread, the corn oil Pickering emulsions stabilized by α-CD, β-CD or γ-CD were prepared and applied to gluten-free rice bread respectively. The specific volume, texture, water distribution and aging enthalpy of the breads were detected. Results showed that the three kinds of CDs-stabilized corn oil Pickering emulsions all had good stability. When they were used in rice bread, it was found that compared with the blank group, both CDs and CDs-stabilized emulsions could increase the specific volume of bread, improve the internal structure and texture characteristics, promote the water holding capacity and delay the aging of rice bread, but the application effects of CDs-stabilized emulsion were more obvious. Among the three types of CDs, α-CD had the best effect on bread quality improvement and anti-aging properties, followed by γ-CD and β-CD. Three CDs-stabilized Pickering emulsions can significantly enhance the quality of rice bread and delay the aging processes.

The high cell-density fermentation production of thermostable arabino-xylanase Xyn11A and its application in the whole wheat bread quality improvement were investigated. The high cell-density fermentation method was used to produce Xyn11A, and its effect in whole wheat bread quality improvement was evaluated by determining the pasting characteristics, rheological properties, specific volume, texture, differential scanning calorimeter (DSC) and scanning electron microscopy (SEM). The results showed that the supernatant xylanase enzyme activity was 1884 U/mL after fermentation of recombinant Pichia pastoris in a 5-L fermenter for 108 h. Pioneering the application of wheat arabinoxylanase Xyn11A in whole wheat dough, the gelatinization characteristics showed that with the addition of Xyn11A, the peak viscosity, trough viscosity, and final viscosity exhibited a trend of initially decreasing and then increasing. Rheological properties indicated that with varying amounts of Xyn11A added (0 to 6 mg/kg), the extensibility of the dough increased from 173 mm to 181.5 mm. The Mixolab measurements revealed that the dough's C1 (maximum dough consistency), C2 (gluten weakening trough), C3 (peak viscosity), C4 (retained viscosity), and C5-C4 (starch retrogradation rate) decreased from 1.119, 0.443, 1.568, 1.399, 0.963 Nm to 1.113, 0.437, 1.512, 1.252, 0.774 Nm, respectively. The wheat arabino-xylanase Xyn11A was further applied in whole wheat bread, and the specific volume of whole wheat bread showed a tendency to increase and then decrease, and the hardness showed a tendency to decrease and then increase, and the best effect was achieved when the addition amount was 6 mg/kg, which increased the specific volume of the whole wheat bread by 15.6%, and the hardness decreased by 26% compared with the control group without Xyn11A. Addition 6 mg/kg of Xyn11A in whole wheat bread, the hardness of bread decreased in a range of 19.4%~23.9% at 4 ℃ for different storage time (1~5 d), indicating the enzyme could delay the aging speed. DSC showed that the melting temperature as well as the differential scanning calorimetric integral enthalpy decreased with the addition of 6 mg/kg Xyn11A compared with the control group without Xyn11A, indicating that the addition of Xyn11A delayed the aging of whole wheat bread. SEM results showed that the addition of Xyn11A resulted in a more continuous dough microstructure and a denser and more homogeneous internal mesh of the bread. In summary, wheat arabinoxylanase Xyn11A would show excellent effects in improving the quality of whole wheat bread and delaying the staling process, demonstrating good potential in the modification of baked goods.

In order to expand the application of silver carp protein hydrolysate in frozen dough, this paper investigated the effects of silver carp protein hydrolysates on the freezable water content, water distribution and migration, microstructure, rheological properties, fermentation properties of frozen dough during frozen storage, and analyzed specific volume, textural properties and sensory score of bread. The DSC and LF-NMR results showed that the addition of silver carp protein hydrolysate inhibited the increase of freezable water content and water fluidity of dough during the frozen storage. The SEM, rheological and fermentation properties results showed that the addition of silver carp protein hydrolysate reduced the mechanical damage of gluten network structure, and increased the proportion of elastic properties and fermentation volume of dough during frozen storage. The results of specific volume and texture showed that the addition of silver carp protein hydrolysate improved the specific volume and elasticity of bread, and reduced its hardness and chewability. Silver carp protein hydrolysate also improved sensory score of bread. In conclusion, it can be seen that silver carp protein hydrolysate can effectively improve the quality of frozen dough and bread.

In order to broaden the use of taro paste resources and improve its nutritional value, taro paste was used as a fermentation substrate and fermented by Lactobacillus plantarum type TR22, followed by adding it to the dough to make bread. Based on the changes in the nutrient composition of the substrate during the fermentation process, the effects of different additions (0%, 5%, 10% and 15%, w/w) of taro paste on the flour properties, rheological properties and bread quality were investigated. The results showed that taro paste fermented by Lactobacillus fermentation had up to 8.39×106 CFU/mL of Lactobacillus colonies, 5.21 mg/g of lactic acid and 4.96 mg/g of acetic acid, respectively, and extracellular polysaccharides increased from 1.43 to 2.38 g/kg, with varying degrees of increase in amino acid content. The addition of fermented taro paste enhanced the water absorption, elasticity and softness of the dough, and to some extent increased the specific volume and air holding capacity of the bread, resulting in a softer state of organization and a reduction in the number of air holes in the core capsule. In conclusion, the addition of Lactobacillus fermented taro paste can improve the quality of bread, providing a theoretical basis for the use of fermented taro paste in bread products.

In order to explore the best packaging form and storage method of rice-wheat mixed steamed bread, the effects of breathable packaging, deoxidized packaging and sealed packaging on the quality of rice-wheat mixed steamed bread were studied by analyzing the microbial content, moisture content, texture characteristics and sensory properties of steamed bread after steaming. The results showed that the moisture content, elasticity and hardness of steamed bun were the fastest, and the sensory score was the lowest. In the whole storage, the moisture content and hardness of deoxidized steamed bread were slightly less than that of sealed steamed bread, and the elasticity was greater than that of sealed steamed bread. When stored at 25 ℃, the total number of bacterial colonies in aerated, deoxidized and sealed steamed buns exceeded 6 lg CFU/g at 1, 6 and 3 d, respectively. The mold count exceeded the national standard GB/T 21118-2007 200 CFU/g on days 2, 5 and 4, and the sensory quality deteriorated on days 1, 3 and 5. When stored at 4 ℃, sealed, deoxidized and breathable steamed buns were stored at 8, 14 and 12 days, respectively, the total number of colonies exceeded 6 lg CFU/g at 8, 14 and 12 days, the mold count exceeded GB/T 21118-2007 200 CFU/g at 10, 12 and 10 days, and the sensory quality deteriorated at 8, 12 and 10 days. Therefore, the low-temperature storage form of deoxidized packaging makes the steamed bread have better storage quality.

In order to improve the baking characteristics and nutritional quality of mung bean bread, mung bean sourdough was made by fermenting mung bean flour using Northwest leavening head, and then combined with yeast as a compound leavening agent to make mung bean bread. The microbial composition of the Northwest leavening head was analyzed to clarify the composition of its microflora, the Fourier transform infrared spectrometer and rheometer were used to analyze the changing pattern of the secondary structure and viscoelasticity of gluten proteins in the dough of the mung bean bread, and the texture meter was used in combination with the sensory assessment to evaluate the sensory quality of the mung bean bread. The results showed that the phytic acid content of the mung bean sourdough fermented in the Northwest fermentation head was reduced by 44.71% at 6 h of fermentation, and the pH and total titration acidity (TTA) were 6.29 and 11.03 mL, respectively. Compared with the control group, the bread with added mung bean sourdough showed a decrease in the modulus of elasticity and viscous modulus of the dough, an increase in the plasticity of the dough, the content of α-helices and β-folds in the secondary structure of proteins, and the stability of the dough. The antioxidant results showed that the scavenging ability of mung bean bread for both DPPH and ABTS+ free radicals also significantly increased (P

In this study, different mass concentrations (0%, 1%, 2%, 3%, and 4%, based on starch mass) of tamarind seed polysaccharides (TSP) were added to endow potato starch (PS) bread with gluten-like properties in order to improve the processing performance and texture quality of gluten-free bread. The results indicated that adding TSP increased the peak viscosity of PS, improve its viscoelasticity, and endow it with gluten-like network structural characteristics. With increasing TSP concentration, the baking loss rate of gluten-free bread significantly decreased from 26.01% to 20.36%, and the specific volume increased from 1.27 mL/g to a maximum value of 3.19 mL/g. The addition of TSP significantly improved the texture characteristics of bread, as evidenced by a reduction in its hardness, cohesiveness, chewiness and resilience, resulting in a softer texture. Adding TSP delayed the staling of bread, thereby extending the shelf life. Principal component analysis (PCA) showed strong correlations between bread quality and baking performance and gelatinization characteristics of PS. This study has expanded the application of TSP in food field and provides new ideas and a theoretical basis for the development of gluten-free starch products.

This study investigated the effects of replacing flour with different proportions of mulberry fruit powder on the quality and antioxidant properties of steamed bread, with the goal of preparing steamed bread with high nutritional value and expanding the utilization of mulberries. The impact of varying amounts of mulberry powder on the color difference, texture, microstructure, and antioxidant effects of fermented dough and steamed bread was measured, and the correlation between dough characteristics and steamed bread quality was also analyzed. The results showed that as the amount of mulberry fruit powder increased, the dough's elasticity, L* value (lightness), b* value (yellowness), and w value (whiteness) significantly decreased, while the a* value (redness) increased. Changes in gluten protein structure led to a significant decrease in the specific volume of mulberry steamed bread and an increase in hardness, resulting in a decline in steamed bread quality. The moisture content, elasticity, and chewiness of the steamed bread initially increased and then decreased. Correlation analysis between the dough and steamed bread results revealed significant (P

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the effects of different simulated oral processing methods and different α-amylase additions on the bolus characteristics and in vitro starch digestion, ready-to-eat whole wheat crispbreads were used as an experiment. The effects of cutting and mixed artificial saliva (CA), cutting with blending and mixed artificial saliva (CBA), cutting with grinding and mixed artificial saliva (CGA) and different α-amylase contents in artificial saliva on the bolus characteristics and in vitro starch digestibility of whole wheat crispbreads after chewing were studied. Using human oral chewing method (HM) as a control, principal component analysis was applied to screen for in vitro simulated starch digestion suitable for crisp products. The results showed that the hardness (17.44~32.99 N), adhesiveness (122.29~317.30 g⋅s) of the bolus of CBA and CGA treatments were lower than HM treatment. While the particle size of the bolus was higher in SSF group (105.08~273.89 µm, 290.02~801.69 µm) than human chewing (315.19 µm, 764.08 µm), but the particle size tended to decrease with the increase of α-amylase addition. The final starch hydrolysis rates of CBA, CGA and HM treatments were significantly higher than CA treatment, with CBA treatment fitting more closely to HM treatment. Both mechanical damage and salivary α-amylase content affected bolus characteristics and the starch digestion kinetics. In addition, the SSFH group of CBA treatment was shown to be used as a pretreatment in simulating starch digestion in crisp foods based on principal component analysis. [ABSTRACT FROM AUTHOR]

The poor edible quality of whole wheat steamed bread has been the primary limiting factor for their wider application. Existing studies have shown that traditional starter culture can improve the edible quality of white steamed bread, but there are few studies on the effect of traditional starter culture on the edible quality of whole wheat steamed bread. In this paper, 21 traditional starter culture from different regions were selected to investigate their effects on the edible quality of whole wheat steamed bread in terms of color, textural characteristics, specific volume and sensory evaluation, using commercial yeast whole wheat steamed bread as a control. The traditional starter culture suitable for the improvement of edible quality of whole wheat steamed bread were preferentially selected by principal component analysis. The results showed that all the 15 fermentation preparations improved the edible quality of whole wheat steamed bread compared with the common whole wheat steamed bread. Among them, the hardness of whole wheat steamed bread decreased by 5.03%-40.76%, the specific volume could be improved by 0.66%-41.72%, and the overall sensory evaluation score improved by 0.29%-9.08% in the textural characteristics. Among the principal component analysis, the indices that mainly showed positive correlation with the top three principal component factors were cohesiveness, reversibility, chewiness and elasticity and color and specific volume of whole wheat steamed bread, and the top three ranked in order of comprehensive edible quality were the traditional fermented preparation whole wheat steamed bread numbered 15, 6 and 18. The results of this study provide data support for the improvement of edible quality of whole wheat steamed bread by traditional starter culture and help to promote the application of whole wheat steamed bread. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

[Objective] This study aimed to explore the effects of honeysuckle pollen applied to bread processing on dough properties, bread quality and anti-digestion properties. [Methods] The honeysuckle pollen was added to wheat flour at 0%, 1%, 2%, 3%, 4%, 5% to make bread. The changes of the flour properties, gelatinization properties, bread volume, texture, sensory evaluation, health indexes and in vitro digestion characteristics of the mixed powder were then studied. [Results] Adding honeysuckle pollen increased the water absorption rate of the mixed powder from 64.90% to 72.10%, and the gelatinization temperature of the mixed powder was significantly increased (P< 0.05); When the amount of honeysuckle pollen added does not exceed 2%, the specific volume, elasticity and hardness of bread were not significantly affected, and the sensory score reached the highest value when the addition amount of the pollens was 2%. Moreover, the content of resistant starch in bread was significantly increased with the addition of the pollens (P<0.05). [Conclusion] Adding honeysuckle pollen to bread can improve its quality, enrich its nutritional content, and enhance its digestive resistance. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production index) of the steamed breads with different ratios of black rice spent grains (BRSG). The results showed that BRSG had significant effects on the specific volume, color difference, structure and texture of steamed bread (P

A kind of Agriophyllum squarrosum bread (SMMB) was developed with Agriophyllum squarrosum flour and wheat flour as main raw materials. In this study, the formula of SMMB was optimized by single factor tests and response surface test. Then the texture, color and flavor of SMMB under optimized condition were compared with traditional bread (BMB) by using texture analyzer, colorimeter and gas chromatography-ionmobility spectrometry (GC-IMS). The results showed that when the proportion of Agriophyllum squarrosum flour in the mixed powder was 19.1%, and based on the total amount of mixed powder, adding of 2.5% yeast, 14.5% sugar, 10% butter, 1% edible salt, 0.5% ameliorant as well as 50% water, the SMMB was golden in color, full in shape, exquisite and uniform in internal organization, and had a unique flavor of Agriophyllum squarrosum. The SMMB also had the highest sensory score of 86.96 under the optimized condition. Compared with BMB, the color of SMMB was obviously different with decreased lightness, but increased redness and yellowness. The hardness, cohesion and elasticity were also increased in SMMB. The main flavor substances of the two types of bread were similar, but the contents of alcohols, aldehydes and ketones in SMMB were relatively higher, while the contents of esters and heterocyclic substances were lower than that of BMB. The different relative contents of flavor substances endowed SMMB with higher mellow, citrus, grass and malty flavor, while the flavor of ester, nutty and toasty was lower. This project would provide a theoretical basis for the application of Agriophyllum squarrosum in bread.

In this study, Saccharomyces cerevisiae and non-Saccharomyces strains were isolated from sourdough. S. cerevisiae SQJ20, which had a stronger gas-producing capacity than commercial activated dry yeast, was selected from 78 strains of S. cerevisiae. Wickerhamomyces anomalus GZJ2 and Torulaspora delbrueckii SDJ6 were selected to improve the quality of steamed bread. Co-fermentation with S. cerevisiae SQJ20 and W. anomalus GZJ2 at a ratio of 1:2 significantly improved the quality of steamed bread. Furthermore, W. anomalus GZJ2 increased the contents of total protein and free amino acid (13.69%), with the increase being greatest in the sweet amino acid proline (94.69%), the aromatic amino acid phenylalanine (82.63%), and the essential amino acid lysine (66.26%). The electronic nose and sensory evaluation results corroborated that the addition of W. anomalus GZJ2 improved the quality of steamed bread. In conclusion, co-fermentation with S. cerevisiae SQJ20 and W. anomalus GZJ2 could improve the quality of steamed bread without extending the fermentation time. Our observations provide a reference for the industrial production of flavored steamed bread.

In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-wheat flour mixture, and the effects of the addition of whole wheat flour, the addition of pumpkin flour, the addition of yeast, and the fermentation time on the sensory, specific volume, and chromaticity of the whole wheat steamed bread. On this basis, the sensory score was used as the response value, and the Box-Behnken experiment was used to optimize to obtain the optimal formulation of whole wheat steamed bread and the nutritional characteristics of whole wheat steamed bread were analyzed. The results showed that the influence of each factor on the sensory scores of whole wheat steamed bread was in descending order: the amount of whole wheat flour added, the amount of yeast added, and the amount of pumpkin flour added. The optimal formulation of whole wheat steamed bread was 55% wheat flour, 45% whole wheat flour, 10% pumpkin flour, 2% yeast, and fermentation time 40 min. The sensory score of whole wheat steamed bread prepared under this formulation was 97.23, which was similar to the predicted value of 97.81. The moisture content of pumpkin whole wheat steamed bread under the optimal formulation was 44.86%, the polyphenol content was 5.47 mg/g, and the flavonoid content was 2.57 mg/g. The steamed bread under the formulation had a golden color, and prominent aroma, fluffy and tasty, and possessed the unique flavors of pumpkin and whole wheat. It provides a useful reference for the deep processing and comprehensive utilization of pumpkins.

In order to enhance the flavor and texture of sourdough steamed bread, this study analyzed the growth, fermentation and aroma production characteristics of Saccharomyces cerevisiae XTC-y11 and XTC-m13, Cyberlindnera jadinii HSO-y3, which had been isolated from sourdough, and S. cerevisiae CICC 31616 and evaluated the sensory quality and volatile flavor compounds of steamed bread made with each of these strains. The results revealed that XTC-y11 grew at the fastest rate. XTC-y11 and XTC-m13 had better sugar metabolism than the other strains. Compared with S. cerevisiae CICC 31616, XTC-y11 produced more gas, and XTC-m13 resulted in a larger expansion volume of dough, showing higher fermentation capacity. The total ester concentration of the fermentation broth of HSO-y3 at 24 h was highest (1.672 g/100 mL). The whiteness, hardness, chewability and elasticity of steamed bread with XTC-y11 or XTC-m13 were moderate. The results of sensory evaluation showed that steamed bread with XTC-y11 or XTC-m13 scored highest. Altogether, 37 volatile components were identified in the four steamed breads by gas chromatography-ion mobility spectrometry (GC-IMS), with the predominance of alcohols and esters. 4-Pentenoic acid, 2-methylbutyraldehyde, (E)-2-hexenoic acid, ethyl lactate, ethyl acetate and 2-amylfuran were predominant in steamed bread with XTC-y11, while esters were predominant in steamed bread with HSO-y3. Using partial least square-discriminant analysis (PLS-DA), we found significant differences in volatile components among the four steamed breads, and identified 18 differential compounds. In summary, XTC-y11 had a positive effect on the flavor and quality of steamed breads. This study provides a favorable reference for improving the quality and flavor of steamed bread.

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Xylanase is a novel and safe flour additive that effectively enhances dough properties and baking quality. To explore new sources of xylanase and evaluate its application in bread baking, xylanase from Caldicellulosiruptor owensensis was heterogeneously expressed in Escherichia coli by fusion with Sumo tag. The enzymatic properties of the xylanase SumoXyn and its impact on bread quality were investigated. The xylanase from Caldicellulosiruptor owensensis was efficiently expressed in E.coli and the enzyme was obtained with high purity by simply heating the cell lysate at 75 °C for 30 minutes. Nano DSF analysis showed that the Tm value of this enzyme was 83.5 °C. The optimum pH of the enzyme was 9.0, but it still had more than 60% activity at pH 5-10. Treated in pH 4-10 buffer for 24 h, SumoXyn still had more than 80% residual activity. SumoXyn displayed the highest activity at 80 °C, but it still has 50% of the highest activity at 100 °C, and the residual activity was about 75% after heating at 75 °C for 1 h, indicating that Sumoxyn had good pH stability and thermal stability. Using bagasse xylan as substrate, the Vmax was 2 354.52 μmol/(min·mg), the Kmwas 2.26 mg/mL and the Kcat was 214.68 S-1. Using 200 g high gluten whole wheat flour to make bread, the effects of SumoXyn supplemented with 3 mg, 6 mg, 9 mg, respectively, on the quality of whole wheat bread were investigated. It was found that with the increase of SumoXyn supplemented, the specific volume and elasticity of bread increased, the hardness and chewability decreased, and the quality of whole wheat bread was significantly improved. These findings suggest that SumoXyn has great potential as a flour improver. [ABSTRACT FROM AUTHOR]

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Compared with the wheat steamed bread, this article was to explore the quality (color difference, structure, texture, sensory evaluation, etc.) and physiological activity (antioxidant properties, in vitro digestive characteristics and glucose production index) of the steamed breads with different ratios of black rice spent grains (BRSG). The results showed that BRSG had significant effects on the specific volume, color difference, structure and texture of steamed bread (P<0.05). When the BRSG addition amount was 5%, the BRSG steamed bread had better morphology and odor and taste and more popular than those of wheat steamed bread. The polyphenol content (0.066-0.088 mg/g), flavonoid content (0.266-0.379 mg/g), DPPH radical scavenging rate (25.1%-70.4%) and ABTS+ radical scavenging rate (37.4%-71.6%) of BRSG steamed bread increased significantly (P<0.05) with the increase of BRSG addition. Meanwhile, BRSG could improve the content of resistant starch in steamed bread, when the addition amount was 15%, the content of resistant starch increased by 1.49 times, which could be suitable for the preparation of resistant starch products. In addition, it could lower the glycemic index and apply to the preparation of auxiliary hypoglycemic products. [ABSTRACT FROM AUTHOR]

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In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addition of pumpkin flour on the whole wheat flour-wheat flour mixture, and the effects of the addition of whole wheat flour, the addition of pumpkin flour, the addition of yeast, and the fermentation time on the sensory, specific volume, and chromaticity of the whole wheat steamed bread. On this basis, the sensory score was used as the response value, and the Box-Behnken experiment was used to optimize to obtain the optimal formulation of whole wheat steamed bread and the nutritional characteristics of whole wheat steamed bread were analyzed. The results showed that the influence of each factor on the sensory scores of whole wheat steamed bread was in descending order: the amount of whole wheat flour added, the amount of yeast added, and the amount of pumpkin flour added. The optimal formulation of whole wheat steamed bread was 55% wheat flour, 45% whole wheat flour, 10% pumpkin flour, 2% yeast, and fermentation time 40 min. The sensory score of whole wheat steamed bread prepared under this formulation was 97.23, which was similar to the predicted value of 97.81. The moisture content of pumpkin whole wheat steamed bread under the optimal formulation was 44.86%, the polyphenol content was 5.47 mg/g, and the flavonoid content was 2.57 mg/g. The steamed bread under the formulation had a golden color, and prominent aroma, fluffy and tasty, and possessed the unique flavors of pumpkin and whole wheat. It provides a useful reference for the deep processing and comprehensive utilization of pumpkins. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

为充分利用油莎豆油及改善人造奶油的营养品质，以油莎豆油和棕榈硬脂为原料制备人造奶油，与5种市售人造奶油的理化性质进行对比分析，并将其应用到面包制作中。结果表明:自制人造奶油的熔点（33.51 ℃）在5种市售人造奶油的熔点范围内（32.33~45.43 ℃），且满足LS/T 3217—1987标准要求；自制人造奶油具有较好的延展性、抗渗油能力以及良好的口融性，同时拥有较低的饱和脂肪酸含量（ ＜40%）、动脉粥样硬化指数（0.56）和血栓形成指数（1.15）；与市售人造奶油相比，自制人造奶油具有较多的β′晶型以及较好的热性质；添加自制人造奶油的面包，具有较低的烘焙损失率、较大的比容和较好的感官评分。综上，自制人造奶油具有良好的发展潜力，有望代替市售人造奶油应用到面包、饼干、甜点等焙烤领域。In order to fully utilize tiger nut oil and improve the nutritional quality of margarine, margarine was prepared from tiger nut oil and palm stearin, and its physicochemical properties were compared with five commercial margarines, and it was applied to bread making. The results showed that the melting point of homemade margarine (33.51 ℃) was within the melting point range of five commercial margarines(32.33-45.43 ℃) and met the requirements of LS/T 3217-1987. Homemade margarine had good ductility, resistance to oil seepage, and good oral thawing properties, while it had a low saturated fatty acid content(

Steamed bread is one of the traditional Chinese staple foods, with a history of over 1 700 years. With the continuous improvement of people’s quality of life, a more abundant variety of steamed bread has been made, and the demand for flavor has become more and more important. Consumers are attracted by steamed bread with pleasant flavor, so there are higher requirements for industrial yeast fermented steamed bread. There are many factors that influence the flavor formation of steamed bread, including the type of leavening agent, raw materials and processing technology. Different starters significantly affect the flavor formation of steamed bread due to the different types and numbers of microorganisms they contain. The major factors affecting the flavor of steamed bread are reviewed to provide a reference for theoretical studies of steamed bread flavor and provide practical guidance for the development of steamed bread with better flavor suitable for industrial production.

Lactic acid bacteria (LAB) plays an important role in the production of sourdough, and has a significant impact on its flavor and other qualities. In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread, this study evaluated the glucose metabolism capacity, organic acid production capacity and flavor characteristics of LAB strains isolated from different kinds of traditional fermented foods, and their effects on the flavor of sourdough and bread were also verified. The results showed that there were 6 LAB strains with strong glucose metabolism and acid production performance, and excellent flavor characteristics. The volatile flavor substances produced by these strains were mainly composed of alcohols, esters, ketones, aldehydes, acids, and other compounds. Among them, two Lactobacillus plantarum strains might be the main contributors of special flavors such as sourness, fruitiness and rice wine flavor to sourdough bread. These obtained strains provide resources for the development of sourdough starter culture with characteristic aroma components, and have potential for industrial application.

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.