Effects of pumpkin powder on farinographic properties and dough quality of wheat

Authors

LI Liang-yi, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
WU An-qi, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
TAN Yu-heng, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
XIE, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
GUI Xiang-ru, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China
ZHOU Wen-hua, Hunan Key Laboratory of Processed Food for Special Medical Purpose, Changsha, Hunan 410004, China; Food Science and Engineering, Central South Forestry University of Science and Technology University, Changsha, Hunan 410004, China

Abstract

Pumpkin powder and wheat flour were used to analyze the farinographic properties, gelatinization characteristics, crystal form and crystallinity of dough, water distribution and rheological characteristics of wheat powder by measuring different addition levels of pumpkin powder. The results showed that the stability time, tolerance index, bandwidth and gelatinization characteristics of the dough were significantly decreased with the increasing of the pumpkin powder content （P<0.01）. The storage modulus and loss modulus first decreased and then increased, while the dough elasticity first increased and then decreased.The content of weakly bound water increased gradually. When the addition amounted to 15%, the crystallinity of starch in dough reached the maximum of 23.9%. In summary, appropriate addition of pumpkin powder could reduce gluten protein concentration, inhibit starch gelatinization characteristics, and improve dough elasticity, thereby could improve farinographic properties and quality characteristics.

Publication Date

5-28-2021

First Page

183

Last Page

186,208

DOI

10.13652/j.issn.1003-5788.2021.05.033

Recommended Citation

Liang-yi, LI; An-qi, WU; Yu-heng, TAN; XIE; Xiang-ru, GUI; and Wen-hua, ZHOU (2021) "Effects of pumpkin powder on farinographic properties and dough quality of wheat," Food and Machinery: Vol. 37: Iss. 5, Article 33.
DOI: 10.13652/j.issn.1003-5788.2021.05.033
Available at: https://www.ifoodmm.cn/journal/vol37/iss5/33

References

[1] 熊玲, 陈京晓, 牟明远, 等. 南瓜的营养保健价值分析及产品的开发现状[J]. 食品工业科技, 2013, 34（23）: 395-400.
[2] 杨丹璐, 施依, 吴金鸿, 等. 抗冻剂对速冻南瓜泥品质影响及其机理探究[J]. 食品与机械, 2020, 36（12）: 127-131.
[3] ANURUDDIKA M, UMADEVI H. Pumpkin powder （Cucurbita maxima）-supplemented string hoppers as a functional food[J]. International Journal of Food and Nutritional Sciences, 2020, 9（1）: 2-6.
[4] 刘颖, 梁盈, 林亲录, 等. 南瓜多糖的提取及其抗氧化活性研究进展[J]. 食品与机械, 2014, 30（3）: 239-243.
[5] ZHANG Na, GUO Qing-qi. The nutrition evaluation of pumpkin and its effect to rheology of paste[J]. Advanced Materials Research, 2011, 1 154: 933-936.
[6] 李俊星, 杨李益, 云天海. 南瓜加工品开发与利用研究进展[J]. 中国瓜菜, 2018, 31（4）: 1-4.
[7] ZAHRA D, MOHAMMAD S, MEHDI K. Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread[J]. Cereal Chemistry, 2020, 97（5）: 904-911.
[8] 李彦坡, 徐静, 王青波, 等. 瓯柑南瓜果酒的研制[J]. 食品与机械, 2012, 28（4）: 217-221.
[9] XU Fen, HU Hong-hai, LIU Qian-nan, et al. Rheological and microstructural properties of wheat flour dough systems added with potato granules[J]. International Journal of Food Properties, 2017, 20（s1）: 1 145-1 157.
[10] 肖东, 周文化, 陈帅, 等. 亲水多糖对鲜湿面货架期内水分迁移及老化进程的影响[J]. 食品科学, 2016, 37（18）: 298-303.
[11] TAN Xiao-yan, LI Xiao-xi, CHEN Ling, et al. Effect of heat-moisture treatment on multi-scale structures and physicochemical properties of breadfruit starch[J]. Carbohydrate Polymers, 2017, 161: 286-294.
[12] 石晶红, 郭淑文, 李云玲, 等. 豆粉对小麦粉粉质特性和糊化特性的影响[J]. 食品与机械, 2020, 36（9）: 50-54.
[13] 李勇, 周文化, 李彦, 等. 板栗—小麦混合粉的流变学和热力学特性[J]. 中国粮油学报, 2020, 35（2）: 1-5.
[14] PTASZEK A, BERSKI W, PTASZEK P, et al. Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels[J]. Carbohydrate Polymers, 2008, 76（4）: 567-577.
[15] 陶虹伶, 王丹, 马宁, 等. 松茸粉对面团流变特性及饼干品质的影响[J]. 食品科学, 2019, 40（5）: 51-56.
[16] WU Ye-jun, YAN Bo-wen, ZHOU Juan, et al. Effects of sourdough on improving the textural characteristics of microwave-steamed cake: A perspective from dielectric properties and water distribution[J]. Journal of Food Science, 2020, 85（10）: 3 282-3 292.
[17] JASIM A, LINU T, AL-HAZZA A. Effects of frozen storage on texture, microstructure, water mobility and baking quality of brown wheat flour/β-glucan concentrate Arabic bread dough[J]. Journal of Food Measurement and Characterization, 2021, 15（2）： 1 258-1 269.
[18] 范珈璇, 裘清扬, 王金荣, 等. 青稞β-葡聚糖对冷冻熟面品质的影响[J]. 食品与机械, 2018, 34（12）: 115-119, 146.
[19] 刘锐, 武亮, 张影全, 等. 基于低场核磁和差示量热扫描的面条面团水分状态研究[J]. 农业工程学报, 2015, 31（9）: 288-294.
[20] 屈展平, 任广跃, 张迎敏, 等. 马铃薯淀粉—小麦蛋白共混体系的相互作用及对复合面条性质的影响[J]. 食品与机械, 2020, 36（1）: 72-78.
[21] 刘卫光. 添加玉米粉对油条品质的影响及其作用机理研究[D]. 合肥: 合肥工业大学, 2018: 62.