Abstract
Chinese yam, Coix chinensis Tod. and Euryale ferox were added to wheat flour, the effect of mixed powder with different addition amount on the gelatinization characteristics, thermomechanical properties of dough and texture characteristics of steamed bread were analyzed by using rapid viscosity analyzer, Mixolab hybrid experiment instrument and texture analyzer. The results showed that as the amount of mixed powder added increased. The gelatinization viscosity, disintegration value, retrogradation value, gelatinization temperature, gelatinization time, dough water absorption, formation time and stability time of wheat flour gradually decreased, and cooking stability and protein weakening gradually increased. The hardness and chewiness of steamed bread increased significantly (P < 0.05), and elasticity increased first and then decreased. The sensory evaluation was consistent with the results of the texture analyzer. When the added amount of mixed flour was 10%, the gelatinization properties of wheat flour were the best, and the quality of steamed bread was the best. The added amount of mixed powder, gelatinization properties, and dough thermomechanical properties were significantly related to the texture properties of steamed bread (P＜0.05). The texture properties of steamed bread could be predicted by the thermomechanical properties and gelatinization properties of the dough.
Publication Date
1-28-2021
First Page
199
Last Page
203
DOI
10.13652/j.issn.1003-5788.2021.01.033
Recommended Citation
Jing-hong, SHI; Shui-yuan, HAO; and Shu-wen, GUO
(2021)
"Effect of the mixed flour of Chinese yam, Coix chinensis Tod. and Euryale ferox on the processing quality of wheat flour,"
Food and Machinery: Vol. 37:
Iss.
1, Article 33.
DOI: 10.13652/j.issn.1003-5788.2021.01.033
Available at:
https://www.ifoodmm.cn/journal/vol37/iss1/33
References
[1] 汪开治. 国外科技简讯[J]. 植物杂志, 2004(1): 48.
[2] 毕天琛, 杨国宁, 马海春. 中药薏苡仁化学成分及药理活性研究进展[J]. 海峡药学, 2019, 31(11): 52-56.
[3] 陈梦雨, 刘伟, 侴桂新, 等. 山药化学成分与药理活性研究进展[J]. 中医药学报, 2020, 48(2): 62-66.
[4] 顾成娟, 王涵, 朴春丽. 生薏苡仁、茯苓、山药治疗虚胖经验: 仝小林三味小方撷萃[J]. 吉林中医药, 2020, 40(6): 712-714.
[5] 徐子妍, 董凯旋, 苏亚东, 等. 山药的营养功效及加工利用研究进展[J]. 中国果菜, 2019, 39(8): 52-57.
[6] 林红强, 王涵, 谭静, 等. 药食两用中药-芡实的研究进展[J]. 特产研究, 2019(2): 118-124.
[7] 付荣霞, 高桂彬, 崔艳, 等. 山药薏米芡实褐色酸奶生产工艺研究[J]. 中国食物与营养, 2019, 25(8): 53-56.
[8] 熊孜, 乔宇, 程薇, 等. 山药米发糕的加工工艺研究[J]. 湖北农业科学, 2017, 56(24): 4 847-4 853.
[9] 王琳, 熊双丽, 李安林. 响应面—主成分分析法优化山药韧性饼干配方[J]. 食品工业科技, 2020, 41(13): 212-218, 226.
[10] 秦跃奇, 高海燕, 孟可心, 等. 芡实馒头制作工艺研究[J]. 河南科技学院学报(自然科学版), 2019, 47(6): 37-43.
[11] 江云涛. 芡实饼干研制及其工艺优化[J]. 粮食与油脂, 2019, 32(1): 46-50.
[12] 陈岑, 杨雯, 蔡国子, 等. 芡实粉对面包品质及淀粉消化性的影响[J]. 食品科技, 2018, 43(12): 179-185.
[13] 侯俐南. 薏米粉理化特性及其对面团特性和馒头品质的影响[D]. 长沙: 中南林业科技大学, 2017: 26-46.
[14] 刘壮. 薏米全粉对小麦粉加工品质的影响[J]. 食品科学, 2018, 39(20): 99-103.
[15] VEC I, HRUKOV M. The mixolab parameters of composite wheat/hemp flour and their relation to quality features[J]. LWT-Food Science and Technology, 2015, 60(1): 623-629.
[16] TORBICA A, DRAOVI M, TOMI J, et al. Utilization of mixolab for assessment of durum wheat quality dependent on climatic factors[J]. Journal of Cereal Science, 2016, 69: 344-350.
[17] 姬成宇, 石媛媛, 李梦琴, 等. 抗冻蛋白对预发酵冷冻面团发酵流变特性和馒头品质的影响[J]. 食品工业科技, 2018, 39(4): 68-72.
[18] 钟雅云, 吴磊燕, 周锦枫, 等. 藜麦粉对冷冻面团特性及其面包品质的影响[J]. 现代食品科技, 2019, 35(12): 112-121.
[19] 何兆位, 刘雄, 赵天天, 等. 紫薯粉对面包粉流变学及糊化特性的影响[J]. 食品与机械, 2017, 33(8): 6-9.
[20] 崔丽琴, 崔素萍, 马平, 等. 豆渣粉对小麦面团、馒头质构特性及馒头品质的影响[J]. 食品科学, 2014, 35(5): 85-88.