ArticleScientific reports2021
Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Rose powder modulates the quality and volatile flavor profile of steamed buns containing red yeast rice powder.Food chemistry: X · 2026Article
- Effects of Glucose Oxidase and Sodium Stearoyl Lactate as a Compound Modifier on Improving the Quality of Wheat Dough and Its Steamed Bread.Food science & nutrition · 2025Article
- Evaluation of the effects of acetic acid and ozone treatment on the quality of fresh-cut lotus root based on grey relational analysis.Scientific reports · 2024Article
- Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system.Food chemistry: X · 2024Article
- Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato.Foods (Basel, Switzerland) · 2024Article
- Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography.Sensors (Basel, Switzerland) · 2023Article
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5 authors.
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Abstract
Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and texture profile were determined to evaluate the texture, while animal test were used to confirm the bio-functional attributes. The addition of LRP effectively changed the RVA profile of lotus-wheat incorporated flour (LWIF). CSB prepared from 30% LWIF showed acceptable eating quality with higher springiness, cohesiveness, and recovery while lower hardness. After 12 weeks of 30% LWIF administrating, the fast blood glucose of diabetic rat decreased from 17.6 to 5.8 mmol/L together with the reduction of serum TC, TG and LDL-C. The hepatic histopathological examination and serum levels changes of SOD, CAT and FFA confirmed LWIF could effectively protect the liver of the diabetic rats from damage caused by oxidative stress.
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