Effect of whole wheat flour on the quality of traditional Chinese Sachima.
The effects of whole wheat flour (WWF) on the properties of the dough and the final quality of Sachima were investigated. Refined wheat flour (RWF) in the recipe for Sachima dry mix was replaced with WWF at different levels. The farinograph characteristics of the Sachima dough were significantly weakened by adding WWF, except for the water absorption ability. The dough extensibility was also weakened by adding WWF, while the values of resistance to a certain extension increased. WWF enhanced the fried crust hardness and breaking force and darkened the surface colour with lower L(∗) and higher a(∗) values. The puffing quality was negatively affected by WWF with a decreased specific volume. The structural oil content in fried Sachima sticks was reduced by 34.86% compared with the control. In conclusion, WWF can be used in Sachima to partially substitute RWF to produce a lower oil content Sachima.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: wl0519@163.com.
Li
L
Wang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Lulu
L
Deng
Academy of State Administration of Grain, Beijing 100037, China.
Yingyao
Y
Wang
China National Research Institute of Food & Fermentation Industries, Beijing 100027, China.
Ying
Y
Zhang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Haifeng
H
Qian
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Hui
H
Zhang
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
Xiguang
X
Qi
D001939:Bread / Q000032:analysis*; D002681:China; D005433:Flour / Q000032:analysis*; D006244:Hardness; D011786:Quality Control; D014908:Triticum / Q000737:chemistry*; D014867:Water / Q000032:analysis
D014867:Water
Quality; Sachima; Whole wheat flour