Effects of different soybean powder on farinograph and gelatinization characteristics of wheat flour
Abstract
The soybean powder and wheat powder were mixed in different proportions, and the effect of different soybean powder on the farinograph and gelatinization characteristics of wheat powder were analyzed using Mixolab hybrid experiment instrument and rapid viscosity analyzer. The result showed that as the amount of soybean powder added increased, the stabilization time and formation time of the dough reduced, the weakening degree of dough protein increased, and peak viscosity, the trough viscosity, final viscosity, and regenerative value continued to decrease. The C2 value, peak viscosity, trough viscosity, final viscosity, gelatinization temperature and gelatinization time were significantly negatively correlated(P＜0.05) with the addition amount of the five kinds of soybean powder. Among the five types of soybean powder, mung bean powder had a greater influence on the farinograph characteristics of wheat powder, while soybean powder and black bean powder had a greater influence on the gelatinization characteristics of wheat powder.
Publication Date
2-18-2023
First Page
50
Last Page
54
DOI
10.13652/j.issn.1003-5788.2020.09.008
Recommended Citation
SHI, Jing-hong; GUO, Shu-wen; LI, Yun-ling; and ZHU, Xiao-bing
(2023)
"Effects of different soybean powder on farinograph and gelatinization characteristics of wheat flour,"
Food and Machinery: Vol. 36:
Iss.
9, Article 8.
DOI: 10.13652/j.issn.1003-5788.2020.09.008
Available at:
https://www.ifoodmm.cn/journal/vol36/iss9/8
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