Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread
Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also examined the in vitro starch digestibility, expected gl...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2024-11-01
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| Series: | Oil Crop Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2096242824000587 |
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| author | Yan Tang Yaqiong Pei Jiahui Wang Haichao He Mingkai Sun Yashu Chen He Liu Hu Tang Qianchun Deng |
| author_facet | Yan Tang Yaqiong Pei Jiahui Wang Haichao He Mingkai Sun Yashu Chen He Liu Hu Tang Qianchun Deng |
| author_sort | Yan Tang |
| collection | DOAJ |
| description | Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also examined the in vitro starch digestibility, expected glycemic index (eGI), starch crystallinity, and short-range order structure of CSB. The results showed that FMC and okara decreased the dough fluidity, formed a dense structure, and enhanced the mechanical properties of the dough. FMC and okara increased the hardness, gumminess, and chewiness of the CSB, while decreasing its cohesion and elasticity. The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56. FMC and okara altered the multiscale structure of starch, effectively shielding the amylase site of action, and limited the interaction between amylase and starch. This study provides a reference for the high-value utilization of oilseed processing by-products. |
| format | Article |
| id | doaj-art-bdbfccf73d9f46859a4858cb85f5d12f |
| institution | OA Journals |
| issn | 2096-2428 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Oil Crop Science |
| spelling | doaj-art-bdbfccf73d9f46859a4858cb85f5d12f2025-08-20T02:35:05ZengKeAi Communications Co., Ltd.Oil Crop Science2096-24282024-11-019421121910.1016/j.ocsci.2024.06.007Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed breadYan Tang0Yaqiong Pei1Jiahui Wang2Haichao He3Mingkai Sun4Yashu Chen5He Liu6Hu Tang7Qianchun Deng8Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, China; College of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaCollege of Food Science and Technology, Wuhan Business University, Wuhan, 430056, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, ChinaCollege of Food Science and Technology, Bohai University, Jinzhou, 121013, ChinaOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, China; Corresponding author.Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, 430062, China; Corresponding author.Flaxseed milk coproduct (FMC) is a by-product of flaxseed milk. Okara is a by-product of processed soybean products. In this study, we investigated the quality of dough and Chinese steamed bread (CSB) with the addition of FMC and okara. We also examined the in vitro starch digestibility, expected glycemic index (eGI), starch crystallinity, and short-range order structure of CSB. The results showed that FMC and okara decreased the dough fluidity, formed a dense structure, and enhanced the mechanical properties of the dough. FMC and okara increased the hardness, gumminess, and chewiness of the CSB, while decreasing its cohesion and elasticity. The addition of FMC and okara improved the nutrient content of CSB and reduced the eGI from 75.86 to 51.56. FMC and okara altered the multiscale structure of starch, effectively shielding the amylase site of action, and limited the interaction between amylase and starch. This study provides a reference for the high-value utilization of oilseed processing by-products.http://www.sciencedirect.com/science/article/pii/S2096242824000587Flaxseed milk coproductOkaraChinese steamed breadExpected glycemic index |
| spellingShingle | Yan Tang Yaqiong Pei Jiahui Wang Haichao He Mingkai Sun Yashu Chen He Liu Hu Tang Qianchun Deng Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread Oil Crop Science Flaxseed milk coproduct Okara Chinese steamed bread Expected glycemic index |
| title | Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread |
| title_full | Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread |
| title_fullStr | Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread |
| title_full_unstemmed | Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread |
| title_short | Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread |
| title_sort | effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of chinese steamed bread |
| topic | Flaxseed milk coproduct Okara Chinese steamed bread Expected glycemic index |
| url | http://www.sciencedirect.com/science/article/pii/S2096242824000587 |
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