Effects of whole quinoa flour addition on the pasting property, dough rheology, and steam bread textural property of wheat flour

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY international food research journal Pub Date : 2023-10-24 DOI:10.47836/ifrj.30.5.10
Ya Yun Feng, YiLin Zhu, Zhuo Wang, XiaoLong Li
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Abstract

Addition of whole quinoa flour (WQF) into wheat flour is a promising approach to make quinoa food efficient, but the amount of WQF addition has a great influence on the quality of the quinoa food. The water-soluble index, swelling power, pasting property, dough rheological properties, and steam bread textural property of wheat flour containing 10 - 50% (w/w) WQF were investigated in the present work. Results showed that water soluble index and swelling power of mixed flour decreased gradually as the WQF content increased. Mixed flour containing higher WQF content (30 - 50%) had a lower peak viscosity, breakdown, and setback value than mixed flour containing lower content WQF (10 - 20%). Doughs containing 30 - 50% WQF had a weaker dough stability, less dough development time, but an increased water absorption and softening degree than the doughs containing 10 - 20% WQF. Dough’s extension resistance increased and then decreased with the addition of WQF. Dough energy and extensibility of the mixed flour decreased with increasing level of WQF (10 - 50%). In addition, hardness and chewiness of steam bread made by mixed flour increased with increasing amount of WQF (10 - 50%). In view of the practical point, the maximum addition level of WQF was 20% when making a quinoa-wheat steam bread without any food additives.
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全藜麦粉添加量对小麦粉糊化性能、面团流变性和馒头质构性能的影响
在小麦面粉中添加全藜麦粉是提高藜麦食品效率的一种很有前途的方法,但全藜麦粉的添加量对藜麦食品的品质有很大影响。研究了添加10 ~ 50% (w/w) WQF的小麦粉的水溶性指数、膨胀性、成糊性、面团流变性和蒸面包质构性。结果表明:随着WQF含量的增加,混合面粉的水溶性指数和溶胀力逐渐降低;高WQF含量(30 ~ 50%)的混合面粉比低WQF含量(10 ~ 20%)的混合面粉具有更低的峰值粘度、破碎度和挫折值。WQF含量为30 ~ 50%的面团稳定性较差,面团发育时间较短,但吸水率和软化程度高于WQF含量为10 ~ 20%的面团。随着WQF的加入,面团的拉伸阻力先增大后减小。随着WQF添加量的增加(10 ~ 50%),混合面粉的面团能和伸长率降低。此外,随着WQF添加量的增加(10 ~ 50%),混合面粉馒头的硬度和嚼劲均有所提高。从实用角度出发,在不添加任何食品添加剂的情况下,制作藜麦馒头时,WQF的最大添加量为20%。
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来源期刊
international food research journal
international food research journal Agricultural and Biological Sciences-Food Science
CiteScore
1.40
自引率
0.00%
发文量
75
期刊介绍: The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management
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