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Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour

International Food Research Journal, 2023
Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50%
Ya Yun Feng, YiLin Zhu, Zhuo Wang, XiaoLong Li +3 more
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Effects of bran hydration and autoclaving on processing quality of Chinese steamed bread and noodles produced from whole grain wheat flour

Cereal Chemistry, 2018
Background and objectivesConsumption of Chinese steamed bread (CSB) and noodles made from whole grain wheat flour (WWF) is encouraged due to their important nutritional elements in the outer seed layers that benefit human health. However, the use of WWF is limited because of the poor processing quality and less attractive product properties of dark ...
Yan Zhang, Fengmei Gao, Zhonghu He
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Effects of long-term intake of whole wheat and aleurone-enriched Chinese steamed bread on gut microbiome and liver metabolome in mice fed high-fat diet