首页|Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

Effects of adding flaxseed milk coproduct and okara on the quality and glycemic response of Chinese steamed bread

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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.

Flaxseed milk coproductOkaraChinese steamed breadExpected glycemic index

Yan Tang、Yaqiong Pei、Jiahui Wang、Haichao He、Mingkai Sun、Yashu Chen、He Liu、Hu Tang、Qianchun Deng

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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

College of Food Science and Technology,Bohai University,Jinzhou,121013,China

College of Food Science and Technology,Wuhan Business University,Wuhan,430056,China

2024

10.1016/j.ocsci.2024.06.007

中国油料作物学报(英文)
中国农业科学院油料作物研究所

中国油料作物学报(英文)

ISSN：2096-2428
年,卷(期)：2024.9(4)
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