Processing, physicochemical and nutritional properties of steamed bread fortified with Chinese Huai-shan Yam

Qiaolei Zhu, Zuoyun Yuan,Yunping Zhu, Fang Li,Xiaoyan Zhao

Food Chemistry Advances（2023）

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摘要

•The effect of Huaishan Yam on the Chinese Steam Bread was firstly evaluated.•A processing method of nutritional Chinese Steam Bread was constructed.•The glycemic index of the Chinese Steam Bread was decreased.•Chinese Steam Bread fortified with Huaishan Yam exhibited good sensory quality.

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关键词

Huai-shan Yam,Chinese streamed bread,Thermo-mechanical properties,Rheological properties,Estimated Glycemic Index

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