Improvement of in vitro and cellular antioxidant properties of Chinese steamed bread through sorghum addition
MetadataShow full item record
© 2017 Sorghum grain is rich in phenolic compounds with various health benefits. Chinese steamed bread (CSB) is a traditional fermented food, and is widely consumed in China and many other countries. Different concentrations of wholegrain white sorghum flour (WSF) or red sorghum flour (RSF) were incorporated into CSB formulation. Steaming significantly reduced the content of total phenolic compounds in the bread dough. The content of total phenolic compounds of 30% red sorghum flour Chinese steamed bread (RCSB) was higher than that of 30% white sorghum flour Chinese steamed bread (WCSB), followed by the control (100% WSF). Individual flavonoids were only present in RCSB. Chemical-based and cell-based assays indicated the antioxidant activity of CSB was significantly increased after adding sorghum flour, with the 30% RCSB being the highest. Sensory evaluation studies and well-controlled human clinical studies are now required to substantiate the potential health benefits of these new sorghum products to consumers.
Showing items related by title, author, creator and subject.
Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flourLiu, R.; Solah, Vicky; Wei, Y.; Wu, G.; Wang, X.; Crosbie, G.; Fenton, Haelee (2018)© 2018 AACC International, Inc. Background and objectives: Chinese white salted noodles (CWSN) and steamed bread (CSB) are staple foods and represent approximately 65% of wheat consumption in China. Sensory evaluation was ...
Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptabilityYousif, A.; Nhepera, Dorothy; Johnson, Stuart (2012)Wheat flour (WF) flat bread was prepared with varying levels of wholegrain ‘‘white’’ sorghum flour (WSF) or ‘‘red’’ sorghum flour (RSF). Farinograph dough rheology indicated reduced water absorption and stability time and ...
Evaluation of Dough Mixing Properties of Sorghum Genotypes using a Micro-Scale Screening Method and Properties of Maize Prolamin Co-Protein BlendsDovi, Koya Ange Pamela (2019)Sorghum a gluten-free climate resilient grain crop has global potential for bread dough manufacture. However, the influence of sorghum variety on dough quality is not well understood. A standard micro-scale screening ...