Effects of Wheat Flour Substitution with High‐Amylose Corn Flour on the Quality of Dough and Chinese Steamed Bread

Abstract

AbstractIn order to increase the nutritional value of Chinese steamed bread (CSB), high‐amylose corn flour (HACF) is used to partially replace wheat flour (WF) in the preparation of CSB. In CSB prepared with 0–50% HACF, the study examines the thermomechanical characteristics of the dough, starch–gluten network, quality, and in vitro digestibility. According to Mixolab data, the addition of HACF reduces dough stability and increases the thermal stability of pasting. In doughs with HACF concentrations >30%, scanning electron microscopy observations reveal that the starch–gluten connections are weaker and the network structure is discontinuous. The addition of HACF reduces the specific volume and increases the hardness, gumminess, and chewiness of the CSB. Compared with the WF‐CSB, the content of resistant starch increases from 12.01% to 28.49% in the HACF‐CSB, whereas there is 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.