Effects of Wheat Flour Substitution with High-Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread

Release time:

2023-12-20

XiangYu 1945 high-amylose corn kernels, supplied by Beijing Tsuen Yin Xiang Yu Biotechnology Co. Ltd., were crushed and sieved through an 80-mesh sieve. The sieved HACF was packed in food-grade preservation bags and stored under vacuum. The moisture, protein, fat, ash, starch, and amylose contents of the HACF were 9.87%, 9.63%, 5.78%, 1.36%, 68.44%, and 55.08 g 100 g-1 starch, respectively. Wheat flour (WF) was obtained from Wudeli Flour Group Co., Ltd. (Hebei, China), the moisture, protein, fat, ash, starch, and amylose contents of which were 14.19%, 10.77%, 0.69%, 0.47%, 68.92%, and 21.76 g 100 g−1 starch, respectively. The total starch and amylose assay kits used in this study were purchased from Megazyme International Ltd. (Bray, Wicklow, Ireland). Pepsin (≥250 U mg-1, EC3.4.23.1), pancreatin (8 U mg-1, EC232-468-9), and amyloglucosidase (≥300 U mL-1, EC3.2.1.3) were obtained from Sigma-Aldrich (Shanghai, China). Glucose oxidase-peroxidase (GOPOD, CAS: 9001-37- 0) was purchased from the Beijing Leadman Biochemistry Co. All other chemicals used were of analytical grade.

Abstract: In order to increase the nutritional value of Chinese steamed bread

(CSB), high-amylose corn flour (HACF) is used to partially replace wheat flour

(WF) in the preparation of CSB. In CSB prepared with 0–50% HACF, the study

examines the thermomechanical characteristics of the dough, starch–gluten

network, quality, and in vitro digestibility. According to Mixolab data, the

addition of HACF reduces dough stability and increases the thermal stability

of pasting. In doughs with HACF concentrations >30%, scanning electron

microscopy observations reveal that the starch–gluten connections are

weaker and the network structure is discontinuous. The addition of HACF

reduces the specific volume and increases the hardness, gumminess, and

chewiness of the CSB. Compared with the WF-CSB, the content of resistant

starch increases from 12.01% to 28.49% in the HACF-CSB, whereas there is a