Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough
| Title: | Effect of Low Temperature Ultrafine Grinding on the Quality Characteristics of Whole Wheat Flour Dough |
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| Authors: | FAN Mei-qi, CHEN Lin, QUAN Yu, WANG Cheng-xiang, ZHANG Mei-na, HAO Jian-xiong |
| Source: | Liang you shipin ke-ji, Vol 32, Iss 4, Pp 161-168 (2024) |
| Publisher Information: | Academy of National Food and Strategic Reserves Administration, 2024. |
| Publication Year: | 2024 |
| Collection: | LCC:Food processing and manufacture LCC:Nutrition. Foods and food supply |
| Subject Terms: | whole kernel wheat, dough, ultrafine grinding, ground particle size, quality characteristics, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641 |
| More Details: | In order to study the effect of ultrafine grinding time on the quality characteristics of whole wheat flour and dough, wheat was used as raw material and the whole grain wheat was ultra-finely ground by direct grinding method. The effects of particle size on the gelatinization characteristics, thermomechanical properties of whole wheat flour rheological properties of dough, color and texture of dough were investigated. The results showed that with the increase of crushing time, the particle size of whole wheat flour decreased, and the D50 decreased from 107.20 um to 45.65 um. The particle size distribution was more concentrated. The peak viscosity decreased, and the setback value decreased from 623.33 mPa·s to 485.33 mPa·s. The reduction of particle size could delay the aging of dough and product. The hardness of dough gradually decreased with the decrease of particle size, and the elasticity and cohesion gradually increased. The water absorption rate of dough increased from 65.7% to 76.7%, and the stabilization time also showed an upward trend. The low-temperature ultrafine grinding technology of wheat grains can improve the quality of whole wheat flour, and it is feasible to apply this technology to the field of whole grain processing. |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Chinese |
| ISSN: | 1007-7561 |
| Relation: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240421; https://doaj.org/toc/1007-7561 |
| DOI: | 10.16210/j.cnki.1007-7561.2024.04.020 |
| Access URL: | https://doaj.org/article/eafcfe1a68234b50aad493a54b094362 |
| Accession Number: | edsdoj.fcfe1a68234b50aad493a54b094362 |
| Database: | Directory of Open Access Journals |
| ISSN: | 10077561 |
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| DOI: | 10.16210/j.cnki.1007-7561.2024.04.020 |
| Published in: | Liang you shipin ke-ji |
| Language: | English Chinese |