ArticleJournal of the science of food and agriculture2026
Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Nutritional Characterization of Selected South African Indigenous Seed Flours and Their Impact on Bread Baking Performance.Journal of food science · 2026Article
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Abstract
backgroundChinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy. It may improve dough functionality and sensory attributes and provide nutritional benefits while utilizing kiwifruit waste.
resultsIncreasing kiwifruit powder levels (0 - 500 g kg
conclusionKiwifruit powder fortification markedly enhanced CSB's nutritional profile and modulated dough rheology, pasting properties and thermal behavior. Although kiwifruit flour disrupted gluten network formation, leading to firmer, less elastic bread and darker crumb, it greatly prolonged freshness by slowing starch retrogradation and microbial spoilage. An incorporation level of up to 200 g kg
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