JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Article Contents
    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.
    • 加载中
      1. [1]

      2. [2]

        王静雷, 马吉祥, 杨一兵, 等. 全民健康生活方式行动工作现况分析[J]. 中国慢性病预防与控制, 2019, 27(10): 724-727
        , 731.

      3. [3]

        邓璐璐, 王立, 钱海峰, 等. 全麦粉对沙琪玛油炸条在油炸过程中传质动力学的影响[J]. 中国食品学报, 2014, 14(5): 49-54.

      4. [4]

        HEO S, LEE S M, BAE I Y, et al. Effect of Lentinus edodes β-glucan-enriched materials on the textural, rheological, and oil-resisting properties of instant fried noodles[J]. Food and Bioprocess Technology, 2013, 6(2): 553-560.

      5. [5]

        潘治利, 骆洋翔, 艾志录, 等. 枣味低油速冻手抓饼的开发[J]. 粮食与饲料工业, 2018(9): 25-29.

      6. [6]

      7. [7]

        ANTOINE C, PEYRON S, MABILLE F, et al. Individual contribution of grain outer layers and their cell wall structure to the mechanical properties of wheat bran[J]. Journal of Agricultural and Food Chemistry, 2003, 51(7): 2026-2033.

      8. [8]

        陈中伟, 夏清, 黄清清, 等. 麦麸结构层粉体的电特性研究[J]. 农业工程学报, 2020, 36(1): 303-309.

      9. [9]

        LEBERT L, BUCHE F, SORIN A, et al. The wheat aleurone layer: Optimisation of its benefits and application to bakery products[J]. Foods, 2022, 11(22): 3552.

      10. [10]

        中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中水分的测定:GB 5009.3-2016 [S].北京:中国标准出版社,2016.

      11. [11]

        中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中灰分的测定:GB 5009.4-2016 [S].北京:中国标准出版社,2016.

      12. [12]

        中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中蛋白质的测定:GB 5009.5-2016 [S].北京:中国标准出版社,2016.

      13. [13]

        中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中脂肪的测定:GB 5009.6-2016 [S].北京:中国标准出版社,2016.

      14. [14]

        中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中淀粉的测定:GB 5009.9-2023 [S].北京:中国标准出版社,2023.

      15. [15]

        中华人民共和国国家卫生和计划生育委员会.食品安全国家标准 食品中膳食纤维的测定:GB 5009.88-2016 [S].北京:中国标准出版社,2014.

      16. [16]

        国家质量监督检验检疫总局, 中国国家标准化管理委员会. 粮油检验 粮食、油料的色泽、气味、口味鉴定: GB/T 5492—2008[S]. 北京: 中国标准出版社, 2009.

      17. [17]

        中华人民共和国国家卫生和计划生育委员会.粮食 小麦中湿面筋质量测定法面筋指数法: LS/T 6102-1995 [S].北京:中国标准出版社,1995.

      18. [18]

        冯志强, 余颜圃, 王艳, 等. 沙蒿胶对糯米淀粉糊化特性和流变特性的影响[J]. 轻工学报, 2023, 38(1): 18-26.

      19. [19]

        孙乐, 刘玫, 马豪, 等. 油的种类和添加量对冻藏后速冻非发酵饼品质的影响[J]. 食品研究与开发, 2023, 44(3): 38-46
        , 144.

      20. [20]

        郭艳艳, 李华, 朱宣宣. 酶法改性麦麸及其对面粉粉质特性和面团拉伸特性的影响[J]. 轻工学报, 2022, 37(3): 43-49
        , 57.

      21. [21]

        国家质量监督检验检疫总局, 中国国家标准化管理委员会. 粮油检验 小麦粉面团流变特性测定 吹泡仪法: GB/T 14614.4—2005[S]. 北京: 中国标准出版社, 2006.

      22. [22]

        展小彬, 温纪平, 齐笑笑, 等. 加盐量对面团特性及手抓饼品质的影响[J]. 食品工业科技, 2023, 44(7): 60-66.

      23. [23]

        张恺博. 手抓饼专用油脂的研究与应用[D]. 郑州: 河南工业大学, 2023.

      24. [24]

        石冰艳, 董楠, 王梅, 等. 醋酸预处理对马铃薯炸片含油率的影响[J]. 食品科学, 2023, 44(20): 87-93.

      25. [25]

        张晖, 李培燕, 吴港城, 等. 基于传质特性研究油种类对煎炸薯条质构的影响[J]. 粮油食品科技, 2022, 30(1): 10-18.

      26. [26]

        XIE L H, CHEN N, DUAN B W, et al. Impact of proteins on pasting and cooking properties of waxy and non-waxy rice[J]. Journal of Cereal Science, 2008, 47(2): 372-379.

      27. [27]

        HU X Z, WEI Y M, WANG C, et al. Quantitative assessment of protein fractions of Chinese wheat flours and their contribution to white salted noodle quality[J]. Food Research International, 2007, 40(1): 1-6.

      28. [28]

        XU M, HOU G G, MA F Y, et al. Evaluation of aleurone flour on dough, textural, and nutritional properties of instant fried noodles[J]. LWT, 2020, 126: 109294.

      29. [29]

        NIU M, HOU G G, WANG L, et al. Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product[J]. Journal of Cereal Science, 2014, 60(2): 382-388.

      30. [30]

        HEMDANE S, LEYS S, JACOBS P J, et al. Wheat milling by-products and their impact on bread making[J]. Food Chemistry, 2015, 187: 280-289.

      31. [31]

        LI X Y, HU H H, XU F, et al. Effects of aleurone-rich fraction on the hydration and rheological properties attributes of wheat dough[J]. International Journal of Food Science & Technology, 2019, 54(5): 1777-1786.

      32. [32]

        张书静, 王展, 沈汪洋, 等. 膳食纤维对面团和面筋蛋白影响的研究进展[J]. 粮食与油脂, 2020, 33(12): 7-9.

      33. [33]

        李芳晴. 富糊粉层麸皮发酵饼干的制备及品质特性研究[D]. 泰安: 山东农业大学, 2023.

      34. [34]

        樊星, 马雪梅, 丁帅杰, 等. 全麦粉添加量对油馕品质的影响[J]. 中国食品学报, 2023, 23(5): 262-270.

      35. [35]

        GÓMEZ M, GONZÁLEZ J, OLIETE B. Effect of extruded wheat germ on dough rheology and bread quality[J]. Food and Bioprocess Technology, 2012, 5(6): 2409-2418.

      36. [36]

        李念琦, 关二旗, 卞科, 等. 糊粉层粉对面团蛋白质聚集和挂面品质的影响[J]. 河南工业大学学报(自然科学版), 2021, 42(3): 1-7.

      37. [37]

        朱慧雪, 温纪平, 靳灿灿. 不同小麦糊粉层粉添加量对馒头品质的影响[J]. 河南工业大学学报(自然科学版), 2022, 43(2): 70-78.

      38. [38]

        LI M, DHITAL S, WEI Y M. Multilevel structure of wheat starch and its relationship to noodle eating qualities[J]. Comprehensive Reviews in Food Science and Food Safety, 2017, 16(5): 1042-1055.

      39. [39]

        陈龙. 油炸过程中淀粉结构变化与吸油特性研究[D]. 无锡: 江南大学, 2019.

    Get Citation
    PDF
    XML

    Article Metrics

    Article views(1299) PDF downloads(5) Cited by()

    Ralated
      通讯作者: 陈斌, bchen63@163.com
      • 1. 

        沈阳化工大学材料科学与工程学院 沈阳 110142

      1. 本站搜索
      2. 百度学术搜索
      3. 万方数据库搜索
      4. CNKI搜索

      Website Copyright © Editorial Department of Journal of Light Industry

      Address：136 Science Avenue, Zhengzhou City, Henan Province, ChinaPostal Code：450001

      Supported by: Beijing Renhe Information Technology Co. Ltd  support: info@rhhz.net

      /

      DownLoad:  Full-Size Img  PowerPoint
      Return
      Return