Effects on stability and qualities of whole wheat flour by treatment of vacuum tempering with alkaline solutions

Authors

WANG Mingying, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
GUO Xiaona, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China
ZHU Kexue, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Collaborative Innovation Center for Food Safety and Quality Control, Wuxi, Jiangsu 214122, China

Abstract

To producce the whole wheat flour which has lower enzyme activity and higher stability, the wheat was tempered with Na₂CO₃ solution (0.10%, 0.25%, 0.50%) in vacuum condition (-0.04, -0.07 MPa). LF- NMR was used to observe the water transfer process in kernel and the activity of Lipase was evaluated. Then milled the wheat and produced the whole wheat flour, the stability and quality characteristics of whole wheat flour were studied. The results showed that the value of A₂₁ was increased during tempering, and tempered in vacuum condition with alkali solution could inhibit the activity of lipase in wheat kernel, improve the stability of whole wheat flour. Results of farinograph properties, RVA and rheological properties in whole wheat flour illustrated that tempered in vacuum condition with alkali solution could increase all properties of whole wheat flour, and improve the qualities of whole wheat flour effectively.

Publication Date

2-28-2017

First Page

6

Last Page

10

DOI

10.13652/j.issn.1003-5788.2017.02.002

Recommended Citation

Mingying, WANG; Xiaona, GUO; and Kexue, ZHU (2017) "Effects on stability and qualities of whole wheat flour by treatment of vacuum tempering with alkaline solutions," Food and Machinery: Vol. 33: Iss. 2, Article 2.
DOI: 10.13652/j.issn.1003-5788.2017.02.002
Available at: https://www.ifoodmm.cn/journal/vol33/iss2/2

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