Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics

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dc.citation.volume2
dc.contributor.authorMao S
dc.contributor.authorKaur L
dc.contributor.authorMu T-H
dc.contributor.authorSingh J
dc.date.accessioned2023-10-20T00:09:16Z
dc.date.accessioned2023-10-25T20:49:37Z
dc.date.available2022-10-31
dc.date.available2023-10-20T00:09:16Z
dc.date.available2023-10-25T20:49:37Z
dc.date.issued2022-12
dc.date.updated2023-10-19T23:53:15Z
dc.description.abstractHigh 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.
dc.description.confidentialfalse
dc.edition.editionDecember 2020
dc.identifier100102
dc.identifierS2667025922000486
dc.identifier.citationMao S, Kaur L, Mu TH, Singh J. (2022). Development and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics. Food Hydrocolloids for Health. 2.
dc.identifier.doi10.1016/j.fhfh.2022.100102
dc.identifier.eissn2667-0259
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.urihttp://hdl.handle.net/10179/20399
dc.languageEnglish
dc.publisherElsevier BV
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2667025922000486
dc.relation.isPartOfFood Hydrocolloids for Health
dc.rightsCC BY-NC-ND 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en_US
dc.subjectChinese steamed bread
dc.subjectMantou
dc.subjectHigh protein
dc.subjectFortification
dc.subjectDairy protein
dc.subjectPlant protein
dc.titleDevelopment and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Physico-chemical and textural characteristics
dc.typeJournal article
pubs.elements-id458242
pubs.organisational-groupOther
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