Effects of wheat flour substitution with high‐amylose corn flour on the quality of dough and Chinese steamed bread

Abstract

In order to increase the nutritional value of Chinese steamed bread (CSB), high‐amylose corn flour (HACF) was used to partially replace wheat flour (WF) in the preparation of CSB. In CSB prepared with 0%–50% HACF, we examined the thermomechanical characteristics of the dough, starch–gluten network, quality, and in vitro digestibility. According to Mixolab data, the addition of HACF reduced dough stability and increased the thermal stability of pasting. In doughs with HACF concentrations >30%, scanning electron microscopy observations revealed that the starch–gluten connections were weaker and the network structure was discontinuous. The addition of HACF reduced the specific volume and increased the hardness, gumminess, and chewiness of the CSB. Compared with the WF‐CSB, the content of resistant starch increased from 12.01% to 28.49% in the HACF‐CSB, whereas there was a reduction in the glycemic index from 94.39 to 57.55. In summary, the addition of 30% HACF can increase the resistance of CSB and enhance its nutritional value without unduly reducing the desirable organoleptic qualities.

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