Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake
In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were mea...
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Academy of National Food and Strategic Reserves Administration
2024-11-01
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| Series: | Liang you shipin ke-ji |
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| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240607 |
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| author | LI Yi TIAN Xiao-hong WANG Jia-ya JIANG Ping TAN Bin |
| author_facet | LI Yi TIAN Xiao-hong WANG Jia-ya JIANG Ping TAN Bin |
| author_sort | LI Yi |
| collection | DOAJ |
| description | In order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were measured, and the correlation between wheat flour properties and dough quality was analyzed. The results showed that as the wet gluten content increased, the fermentation height, total volume, retention coefficient (R), and specific volume of the dough all increased (P<0.05). The maximum shear force of dough showed a trend of first increase and then decrease, while the sensory evaluation score showed a trend of first decrease and then increase. Through correlation analysis, it was found that the wet gluten content, peak viscosity, minimum viscosity, final viscosity, retrogradation value, peak time, flour quality index, maximum fermentation height (Hm), and final fermentation height (h) of flour were significantly positively correlated with the specific volume of the dough, while the starch content and gluten index were negatively correlated with the specific volume of the dough. The starch and protein content of flour were negatively correlated with the maximum shear force of dough, while the wet gluten content was positively correlated with the maximum shear force of dough. Wheat flour with a gluten content of 30.0%~33.0%, a gluten index of 70~78, a flour index of 58.5~ 69.5, an Hm of 38.1~55.1 mm, and an R of over 95% could be more suitable for making leavened pancakes. |
| format | Article |
| id | doaj-art-6f8c6875f8e44aa5bbcd9cab307cce46 |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-6f8c6875f8e44aa5bbcd9cab307cce462024-11-28T02:55:15ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612024-11-01326505810.16210/j.cnki.1007-7561.2024.06.006Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened PancakeLI Yi0TIAN Xiao-hong1WANG Jia-ya2JIANG Ping3TAN Bin4School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou, Henan 450001, China; Grain and Oils Processing Research Institute, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaGrain and Oils Processing Research Institute, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaGrain and Oils Quality Inspection and Testing Center, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaGrain and Oils Processing Research Institute, Academy of National Food and Strategic Reserves Administration, Beijing 100037, ChinaGrain and Oils Processing Research Institute, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China; Zhongyuan Food Laboratory, Luohe, Henan 462300, ChinaIn order to select suitable wheat flour raw materials for industrial processing of dough, 12 wheat varieties with a wet gluten content of 24.4%~32.7% were selected. The physicochemical properties, flour properties, viscosity properties, and fermentation rheological properties of wheat flour were measured, and the correlation between wheat flour properties and dough quality was analyzed. The results showed that as the wet gluten content increased, the fermentation height, total volume, retention coefficient (R), and specific volume of the dough all increased (P<0.05). The maximum shear force of dough showed a trend of first increase and then decrease, while the sensory evaluation score showed a trend of first decrease and then increase. Through correlation analysis, it was found that the wet gluten content, peak viscosity, minimum viscosity, final viscosity, retrogradation value, peak time, flour quality index, maximum fermentation height (Hm), and final fermentation height (h) of flour were significantly positively correlated with the specific volume of the dough, while the starch content and gluten index were negatively correlated with the specific volume of the dough. The starch and protein content of flour were negatively correlated with the maximum shear force of dough, while the wet gluten content was positively correlated with the maximum shear force of dough. Wheat flour with a gluten content of 30.0%~33.0%, a gluten index of 70~78, a flour index of 58.5~ 69.5, an Hm of 38.1~55.1 mm, and an R of over 95% could be more suitable for making leavened pancakes.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240607wheat flourglutengelatinization propertiespowder propertiesfermentation rheological propertiesquality of leavened pancak |
| spellingShingle | LI Yi TIAN Xiao-hong WANG Jia-ya JIANG Ping TAN Bin Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake Liang you shipin ke-ji wheat flour gluten gelatinization properties powder properties fermentation rheological properties quality of leavened pancak |
| title | Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake |
| title_full | Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake |
| title_fullStr | Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake |
| title_full_unstemmed | Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake |
| title_short | Study on the Relationship between Wheat Flour Quality Characteristics and Processing Quality of Leavened Pancake |
| title_sort | study on the relationship between wheat flour quality characteristics and processing quality of leavened pancake |
| topic | wheat flour gluten gelatinization properties powder properties fermentation rheological properties quality of leavened pancak |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240607 |
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