Effects of wheat bran aleurone layer on quality characteristics of mixed flour,dough and hand-grabbed cake
Wheat bran aleurone layer flour was used to partially replace high-gluten 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 ash content,dietary fiber content and protein content of the mixed flour increased to 1.40％,10.21％ and 15.13％,respectively,while the moisture content,total starch content,wet gluten content and gluten index decreased to 9.62％,56.92％,16.75％ and 59,respectively,with a darkening in color and a decline in gelatinization viscosity indexes. The water absorption,formation time and weakening degree of dough increased to 70.40％,5.32 min and 84.00 FU,respectively,while the flour quality index decreased to 62.00. The ductility and elasticity of dough became worse with the increase of wheat gluten layer flour. The color of the hand-grabbed cake became darker (L* significantly decreased,a* and b* significantly increased),and the taste became worse. The hardness and chewability increased to 18275.12 g and 8261.53 g,respectively,while the oil content decreased to 12.55％,and the oil distribution became uneven. 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.
万方数据
维普
