JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

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    LI SHAN, JIANG Qianyi, SUN Binghua, et al. Effects of wheat bran aleurone layer on quality characteristics of dough and hand-grabbed cake[J]. Journal of Light Industry.
    Citation: LI SHAN, JIANG Qianyi, SUN Binghua, et al. Effects of wheat bran aleurone layer on quality characteristics of dough and hand-grabbed cake[J]. Journal of Light Industry. shu

    Effects of wheat bran aleurone layer on quality characteristics of dough and hand-grabbed cake

    • College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China

    • Received Date: 2024-02-09
    • Wheat bran aleurone layer flour was used to replace part of the refined flour to make hand-grabbed cakes. The effects of the addition amount of wheat bran aleurone layer flour (0%, 5%, 10%, 15%, 20%, 25% and 30%) on the characteristics of mixed flour, dough and the quality of hand-grabbed cake were investigated. The results showed that the wet gluten and gluten index, color, pasting properties, farinograph properties, tensile properties of the mixed flour, and oil content, edible quality of the hand-grabbed cake were determined and analyzed. The results showed that with the increase of the proportion of aleurone layer flour, The contents of protein, dietary fiber, a* and b* of the mixed flour increased, while the contents of ash, starch and L* of the mixed flour decreased; Water absorption, weakening degree and stability time of dough increased, while wet gluten content, gluten index, FQN, extension, peak viscosity and final viscosity of dough decreased; The hardness and chewiness of the hand-grasped cake increased, the color became darker, the oil content and elasticity decreased. When the addition amount was 0% to 10%, the hand-grabbed cake quality was well; When the addition amount was 15% to 20%, the hand-grabbed cake quality was still within the acceptable range, and after more than 20%, the quality deteriorates seriously. Compare to the hand-grabbed cake made by wheat flour that are absence of wheat bran aleurone layer flour, the hand-grabbed cake that contained 30% of wheat bran aleurone layer flour had lower oil content (13.92%). In conclusion, when the addition amount of wheat bran flour layer flour was less than 20%, the edibility of hand-grabbed cake was accepted by the human, and the oil content of hand-grabbed cake was also reduced.
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