Preparation of perilla bread flour and analysis of its texture properties

Authors

ZHANG Chuanzhi, Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China
TIAN Haijuan, Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China; Branch of Food Engineering, Jilin Business and Technology College, Changchun, Jilin 130062, China
ZHANG Yan, Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China
XU Miao, Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China
ZHU Zhu, Key Laboratory of Grain and Oil Processing of Jilin Province, Jilin Business and Technology College, Changchun, Jilin 130062, China

Abstract

This study aims to produce perilla bread powder with specific bread flour as main ingredient by adding Perilla flour and meanwhile adding the right amount of wheat gluten to improve the special quality of Perilla bread flour. Using farinograph to measure the dough properties and taking the water absorption, Development time, stability time, and Farinograph quality number as evaluation indexes, the test shows that when the adding amount of perilla flour is 10% of all and wheat gluten as 7%, perilla bread powder gets its best point: the Water absorption 60.9%, Development time 10 min 20 s, stability time 12 min 36 s, Farinograph quality number 140.

Publication Date

4-28-2016

First Page

223

Last Page

225

DOI

10.13652/j.issn.1003-5788.2016.04.051

Recommended Citation

Chuanzhi, ZHANG; Haijuan, TIAN; Yan, ZHANG; Miao, XU; and Zhu, ZHU (2016) "Preparation of perilla bread flour and analysis of its texture properties," Food and Machinery: Vol. 32: Iss. 4, Article 51.
DOI: 10.13652/j.issn.1003-5788.2016.04.051
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/51

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