The effects of mixing coarse grains-wheat flour complex on the quality of steamed bread(Mantou)and protein-starch interaction

[Objective]Coarse grains contain essential proteins,fiber,minerals and vitamins needed for human growth and health,but the lack of gluten in coarse grains leads to poor processing performance of staple food products.[Method]In this study,30%coarse grain flours(rye,proso millet,buckwheat,and pea)were added to wheat flour to study their effects on flour properties,gluten-starch interactions,and texture characteristics of steamed bread.[Result]The results showe…查看全部>>