Effects of oil content on dough and fermentation characteristics

Authors

LIANG Yongxia, College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , China
LUO Wenyun, College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , China
HUANG Zeyu, College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , China
ZENG Zicong, College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , China ;Engineering Laboratory for Agroprocessing and Safety Control of Jiangxi , Development and Reform Commission , Nanchang , Jiangxi 330045 , China
LI Dongming, College of Food Science and Engineering , Jiangxi Agricultural University , Nanchang , Jiangxi 330045 , China ;Engineering Laboratory for Agroprocessing and Safety Control of Jiangxi , Development and Reform Commission , Nanchang , Jiangxi 330045 , ChinaFollow

Corresponding Author(s)

黎冬明（1978—），男，江西农业大学副教授，博士。E-mail：lidongming@jxau.edu.cn

Abstract

［Objective］ To investigate the influence of oil content on the characteristics of dough made of flour with different qualities.［Methods］ Camellia oil and butter are used as raw materials,and incorporated into flour at different proportions (mass fractions of 0%,1%,2%,3%,and 4%,respectively ).The control group consists of flour without oil added.The properties of the dough are analyzed using the farinograph,viscosity analyzer,rheometer,and other instruments.［Results］ Compared with the control group,the water absorption capacity and wet gluten content of the dough significantly decrease (P<0.05),and the pasting and tensile properties of the dough are markedly altered (P<0.05) when the oil content reaches 4%.When the oil content is 3%,there is no significant change in the formation time or stabilization time of the dough,while the fermentation performance of the dough is notably enhanced.［Conclusion］ The addition of oil facilitates the formation and stabilization of the gluten network,enhances the stability of the dough,delays its aging process,and significantly improves its properties.These effects are more pronounced compared to those observed in the butter -supplemented group.

Publication Date

6-13-2025

First Page

50

Last Page

57

DOI

10.13652/j.spjx.1003.5788.2024.81112

Recommended Citation

Yongxia, LIANG; Wenyun, LUO; Zeyu, HUANG; Zicong, ZENG; and Dongming, LI (2025) "Effects of oil content on dough and fermentation characteristics," Food and Machinery: Vol. 41: Iss. 5, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2024.81112
Available at: https://www.ifoodmm.cn/journal/vol41/iss5/7

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