Steamed bread made from flour and germ showed significantly higher hardness than the control. This was probably due to the variation of water content in the dough, and the different water retention capacities of wheat and germ. The high water absorption capacity of mixed flour affected the water requirement of the dough and its consistency. The high protein content in germ might also affect the polymerization of proteins, resulting in more plasticized dough, which increased the hardness of the crumb. DWG had a greater influence on hardness than that of RWG due to the reduction of lipid and the influence of glutathione in DWG. Steamed bread with and without germ showed similar elasticity, cohesiveness and resilience. However, high gumminess and chewiness was observed at high levels of germ addition. Moreover, steamed bread containing 1–3% RWG or DWG displayed higher elasticity, cohesiveness and resilience, with relatively low hardness, gumminess and chewiness.
Steamed bread made from flour and germ showed significantly higher hardness than the control. This was probably due to the variation of water content in the dough, and the different water retention capacities of wheat and germ. The high water absorption capacity of mixed flour affected the water requirement of the dough and its consistency. The high protein content in germ might also affect the polymerization of proteins, resulting in more plasticized dough, which increased the hardness of the crumb. DWG had a greater influence on hardness than that of RWG due to the reduction of lipid and the influence of glutathione in DWG. Steamed bread with and without germ showed similar elasticity, cohesiveness and resilience. However, high gumminess and chewiness was observed at high levels of germ addition. Moreover, steamed bread containing 1–3% RWG or DWG displayed higher elasticity, cohesiveness and resilience, with relatively low hardness, gumminess and chewiness.
การแปล กรุณารอสักครู่..
Steamed bread made from flour and germ showed significantly higher hardness than the control. This was probably due to the variation of water content in the dough, and the different water retention capacities of wheat and germ. The high water absorption capacity of mixed flour affected the water requirement of the dough and its consistency. The high protein content in germ might also affect the polymerization of proteins, resulting in more plasticized dough, which increased the hardness of the crumb. DWG had a greater influence on hardness than that of RWG due to the reduction of lipid and the influence of glutathione in DWG. Steamed bread with and without germ showed similar elasticity, cohesiveness and resilience. However, high gumminess and chewiness was observed at high levels of germ addition. Moreover, steamed bread containing 1–3% RWG or DWG displayed higher elasticity, cohesiveness and resilience, with relatively low hardness, gumminess and chewiness.
การแปล กรุณารอสักครู่..