Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing

ZHANG, Sheng; ZHOU, Wei; CHEN, Chungang

doi:10.1590/fst.71622

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.71622 copy

Application of Tartary buckwheat bran flour modified by heat-moisture treatment in steamed bread processing

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Abstract

The rheological properties of dough from modified Tartary buckwheat bran flour (MTBF) by heat-moisture treatment (HMT) and wheat flour (WF) were investigated in this study, and the application of MTBF in steamed bread processing was also evaluated. The results showed that the addition of MTBF had a significant effect on torque curve and parameters of the dough. With the increase of the weight proportion of MTBF in the blend (W_MTBF), the water absorption of the dough gradually increased, the protein weakening degree decreased at first and then increased, and the dough had better kneading resistance when the W_MTBF was 30% and 40%. With the increase of W_MTBF, the color of the steamed bread gradually darkened and yellowed, and the specific volume declined gradually. In addition, the hardness, gumminess and chewiness of steamed bread increased with W_MTBF, but its springiness, cohesiveness and resilience decreased. When W_MTBF ≥ 20%, internal texture structure of steamed bread was enhanced. Sensory evaluation indicated that the steamed bread developed at W_MTBF = 20% could obtain similar quality and pleasant appearance to common wheat steamed bread.

Keywords:
Tartary buckwheat; bran flour; heat-moisture treatment; steamed bread; rheological property

W_MTBF (%)	0	10	20	30	40	50
Water absorption (%)	58.800 ± 0.200^f	61.600 ± 0.100^e	65.400 ± 0.100^d	69.733 ± 0.252^c	74.400 ± 0.100^b	79.800 ± 0.200^a
Development time (min)	3.207 ± 0.060^c	3.343 ± 0.228^bc	3.540 ± 0.519^abc	3.467 ± 0.042^abc	3.883 ± 0.321^ab	4.007 ± 0.396^a
Thermal stability (min)	5.833 ± 0.252^d	7.200 ± 0.200^c	8.867 ± 0.153^b	9.833 ± 0.153^a	9.667 ± 0.153^a	9.000 ± 0.100^b
C1 (N·M)	1.100 ± 0.034^a	1.095 ± 0.012^a	1.091 ± 0.021^a	1.091 ± 0.032^a	1.074 ± 0.024^a	1.095 ± 0.024^a
C2 (N·M)	0.506 ± 0.010^ab	0.449 ± 0.005^c	0.482 ± 0.005^b	0.515 ± 0.010^a	0.494 ± 0.011^ab	0.428 ± 0.028^c
C3 (N·M)	1.852 ± 0.012^a	1.719 ± 0.011^b	1.576 ± 0.008^c	1.410 ± 0.006^d	0.805 ± 0.022^e	0.581 ± 0.031^f
C4 (N·M)	1.757 ± 0.013^a	1.544 ± 0.006^b	1.338 ± 0.026^c	1.147 ± 0.008^d	0.189 ± 0.013^e	0.138 ± 0.006^f
C5 (N·M)	2.967 ± 0.030^a	2.576 ± 0.020^b	2.124 ± 0.023^c	1.730 ± 0.034^d	1.298 ± 0.047^e	0.000 ± 0.000^f
C3-C2 (N·M)	1.346 ± 0.003^a	1.270 ± 0.006^b	1.094 ± 0.003^c	0.895 ± 0.006^d	0.311 ± 0.030^e	0.153 ± 0.009^f
C3-C4 (N·M)	0.095 ± 0.008^e	0.175 ± 0.006^d	0.238 ± 0.020^c	0.263 ± 0.003^c	0.616 ± 0.016^a	0.443 ± 0.026^b
C5-C4 (N·M)	1.210 ± 0.017^a	1.032 ± 0.018^c	0.787 ± 0.004^d	0.583 ± 0.032^e	1.109 ± 0.036^b	-0.138 ± 0.006^f

W_MTBF (%)	Specific volume (mL/g)	L*	a*	b*
0	2.68 ± 0.16^a	74.35 ± 0.90^a	-2.88 ± 0.08^d	13.52 ± 0.47^b
10	2.19 ± 0.11^b	42.30 ± 0.69^b	2.85 ± 0.09^c	15.67 ± 0.08^a
20	1.74 ± 0.08^c	33.93 ± 0.19^c	3.40 ± 0.14^b	12.39 ± 0.36^c
30	1.54 ± 0.04^d	32.75 ± 0.16^d	3.56 ± 0.19^b	11.20 ± 0.23^d
40	1.44 ± 0.02^de	31.67 ± 0.35^e	4.06 ± 0.07^a	10.92 ± 0.05^de
50	1.34 ± 0.06^e	31.00 ± 0.24^e	4.03 ± 0.15^a	10.67 ± 0.17^e

W_MTBF (%)	Hardness (g)	Springiness	Cohesiveness	Gumminess (g)	Chewiness (g)	Resilience
0	1536 ± 98^f	1.089 ± 0.065^a	0.843 ± 0.015^a	1344 ± 84^f	1313 ± 84^f	0.591 ± 0.003^a
10	1863 ± 107^e	1.014 ± 0.100^a	0.803 ± 0.008^b	1701 ± 75^e	1633 ± 72^e	0.597 ± 0.007^a
20	2362 ± 136^d	0.914 ± 0.039^b	0.792 ± 0.017^b	2196 ± 108^d	2139 ± 91^d	0.579 ± 0.019^a
30	3733 ± 75^c	0.880 ± 0.006^bc	0.737 ± 0.004^c	3114 ± 64^c	3008 ± 90^c	0.505 ± 0.007^b
40	4142 ± 188^b	0.840 ± 0.012^bc	0.720 ± 0.008^cd	3394 ± 168^b	3299 ± 183^b	0.470 ± 0.014^c
50	4864 ± 167^a	0.818 ± 0.010^c	0.694 ± 0.027^d	3733 ± 135^a	3559 ± 106^a	0.431 ± 0.033^d

W_MTBF (%)	0	10	20	30	40	50
Slice area (mm²)	3116 ± 86^a	2640 ± 44^b	2514 ± 61^c	2339 ± 29^d	2291 ± 43^de	2226 ± 42^e
Brightness	141.556 ± 1.090^a	47.783 ± 0.370^b	34.838 ± 1.832^c	25.369 ± 1.482^d	23.929 ± 0.165^d	23.436 ± 0.450^d
Cell contrast	0.760 ± 0.005^a	0.571 ± 0.004^cd	0.565 ± 0.039^d	0.634 ± 0.022^b	0.606 ± 0.005^bc	0.592 ± 0.018^cd
Number of cells	2425 ± 80^a	2046 ± 74^c	2264 ± 109^b	2499 ± 89^a	2486 ± 56^a	2511 ± 77^a
Area of cells (mm²)	48.443 ± 0.451^a	49.484 ± 0.555^a	46.199 ± 1.122^b	41.393 ± 1.213^c	39.320 ± 0.371^d	39.743 ± 1.187^d
Wall thickness (mm)	0.441 ± 0.001^a	0.434 ± 0.009^a	0.401 ± 0.008^b	0.395 ± 0.005^b	0.391 ± 0.004^b	0.379 ± 0.006^c
Cell diameter (mm)	1.678 ± 0.051^a	1.623 ± 0.104^a	1.295 ± 0.169^b	0.941 ± 0.023^c	0.895 ± 0.022^c	0.898 ± 0.024^c
Cell volume (mm³)	4.891 ± 0.366^b	6.599 ± 0.458^a	5.162 ± 0.855^b	3.489 ± 0.159^c	3.249 ± 0.056^c	3.191 ± 0.121^c
Coarse cell volume (mm³)	8.127 ± 0.639^b	11.825 ± 0.369^a	8.723 ± 1.217^b	5.882 ± 0.642^c	5.505 ± 0.241^c	5.524 ± 0.295^c
Cell elongation (mm)	1.496 ± 0.018^c	1.480 ± 0.017^c	1.529 ± 0.018^b	1.578 ± 0.017^a	1.581 ± 0.007^a	1.584 ± 0.022^a
Cell density	0.778 ± 0.005^c	0.775 ± 0.036^c	0.902 ± 0.064^b	1.069 ± 0.044^a	1.085 ± 0.033^a	1.128 ± 0.053^a

W _M _TBF (%)	Appearance	Color	Texture	Taste	Flavor	Overall acceptability
0	8.6 ± 0.2^a	7.9 ± 0.4^a	8.1 ± 0.5^a	8.2 ± 0.3^a	8.0 ± 0.3^b	8.5 ± 0.2^a
10	8.4 ± 0.3^a	8.3 ± 0.5^a	7.8 ± 0.3^ab	8.0 ± 0.3^a	8.4 ± 0.2^a	8.6 ± 0.1^a
20	7.9 ± 0.2^b	6.7 ± 0.5^b	7.6 ± 0.4^b	7.3 ± 0.4^b	8.2 ± 0.3^ab	8.2 ± 0.4^b
30	7.4 ± 0.2^c	3.3 ± 0.3^c	6.6 ± 0.5^c	6.2 ± 0.2^c	6.9 ± 0.4^c	7.3 ± 0.5^c
40	6.0 ± 0.4^d	3.0 ± 0.5^c	5.8 ± 0.4^d	4.5 ± 0.3^d	4.5 ± 0.4^d	5.6 ± 0.3^d
50	5.7 ± 0.3^d	2.9 ± 0.4^c	5.6 ± 0.4^d	4.3 ± 0.3^d	2.8 ± 0.3^e	4.9 ± 0.5^e

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