Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics
High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Hydrocolloids for Health |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667025922000486 |
| _version_ | 1811207829052194816 |
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| author | Shiyuan Mao Lovedeep Kaur Tai-Hua Mu Jaspreet Singh |
| author_facet | Shiyuan Mao Lovedeep Kaur Tai-Hua Mu Jaspreet Singh |
| author_sort | Shiyuan Mao |
| collection | DOAJ |
| description | High protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet casein, RC and milk protein concentrate, MPC) proteins. These proteins were blended into wheat flour at two different levels (RC I, RC II; SM (soy protein isolate-SPI + milk protein concentrate-MPC) I, SM II) to prepare breads, which were then compared to a control (100% wheat flour-based) Chinese steamed bread for physico-chemical and textural characteristics. The addition of proteins darkened the colour of HPCSBs and decreased the specific bread volume with RC II showing the lowest. All the high protein formulations recorded an increase in RVA pasting temperature, whereas a decrease in the peak, final and breakdown viscosities of pastes was observed with the addition of both RC and SM at all levels. Similarly, the DSC onset transition temperatures were observed to increase when either RC or SM was added to the formulation. The textural characteristics of HPCSBs showed an increase in hardness, gumminess, and resistance for penetration along with tensile strength than the control CSB. |
| first_indexed | 2024-04-12T04:10:09Z |
| format | Article |
| id | doaj.art-d9fb7fe77bf94e12ba9ef3aa158702e7 |
| institution | Directory Open Access Journal |
| issn | 2667-0259 |
| language | English |
| last_indexed | 2024-04-12T04:10:09Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Hydrocolloids for Health |
| spelling | doaj.art-d9fb7fe77bf94e12ba9ef3aa158702e72022-12-22T03:48:31ZengElsevierFood Hydrocolloids for Health2667-02592022-12-012100102Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristicsShiyuan Mao0Lovedeep Kaur1Tai-Hua Mu2Jaspreet Singh3School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4442, New ZealandSchool of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4442, New ZealandInstitute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, ChinaSchool of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4442, New Zealand; Corresponding author at: Massey University, New ZealandHigh protein versions of popular, highly consumed food products such as Chinese steamed bread (CSB) can be useful to improve the health status of our populations. In the current study, high protein Chinese steamed breads (HPCSBs) were developed using plant (soy protein isolate, SPI) or dairy (rennet casein, RC and milk protein concentrate, MPC) proteins. These proteins were blended into wheat flour at two different levels (RC I, RC II; SM (soy protein isolate-SPI + milk protein concentrate-MPC) I, SM II) to prepare breads, which were then compared to a control (100% wheat flour-based) Chinese steamed bread for physico-chemical and textural characteristics. The addition of proteins darkened the colour of HPCSBs and decreased the specific bread volume with RC II showing the lowest. All the high protein formulations recorded an increase in RVA pasting temperature, whereas a decrease in the peak, final and breakdown viscosities of pastes was observed with the addition of both RC and SM at all levels. Similarly, the DSC onset transition temperatures were observed to increase when either RC or SM was added to the formulation. The textural characteristics of HPCSBs showed an increase in hardness, gumminess, and resistance for penetration along with tensile strength than the control CSB.http://www.sciencedirect.com/science/article/pii/S2667025922000486Chinese steamed breadMantouHigh proteinFortificationDairy proteinPlant protein |
| spellingShingle | Shiyuan Mao Lovedeep Kaur Tai-Hua Mu Jaspreet Singh Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics Food Hydrocolloids for Health Chinese steamed bread Mantou High protein Fortification Dairy protein Plant protein |
| title | Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics |
| title_full | Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics |
| title_fullStr | Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics |
| title_full_unstemmed | Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics |
| title_short | Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics |
| title_sort | development and characterisation of plant and dairy based high protein chinese steamed breads mantou physico chemical and textural characteristics |
| topic | Chinese steamed bread Mantou High protein Fortification Dairy protein Plant protein |
| url | http://www.sciencedirect.com/science/article/pii/S2667025922000486 |
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