Effects of coarse cereals on dough and Chinese steamed bread - a review

Yunfei Yang; Xinwei Wang

doi:10.3389/fnut.2023.1186860

Effects of coarse cereals on dough and Chinese steamed bread - a review

Front Nutr. 2023 Aug 3:10:1186860. doi: 10.3389/fnut.2023.1186860. eCollection 2023.

Authors

Yunfei Yang¹, Xinwei Wang¹

Affiliation

¹ College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.

Abstract

Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.

Keywords: Chinese steamed bread; coarse cereals; dough; nutrition; quality analysis.

Publication types

Review

Grants and funding

This work was sponsored by the Natural Science Foundation of Henan (grant number: 222300420423), the Natural Science Innovation Fund Support Program from Henan University of Technology (grant number: 2021ZKCJ12), and the Major Science and Technology Projects in Henan Province (grant number: 221100110700).