Effects of Hydrocolloids on the Quality of Wheat-corn Mixed Flour and Steamed Bun
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Using corn and wheat flour as raw materials, the effects of four hydrocolloids (xanthan gum, guar gum, carboxymethyl cellulose sodium, and konjac gum) at different dosages (0.5 %, 1%, 1.5%, and 2%) on the farinograph properties of mixed flour (water absorption, dough formation time, stabilization time, and degree of softening) and the qualities of wheat-corn mixed-flour steamed bun (specific volume, hardness, springiness, and sensory evaluation) were investigated. The farinograph properties were analyzed by a farinograph. The specific volume of wheat-corn mixed-flour steamed bun was measured by a volume meter. The hardness and springiness were measured by a texture analyzer. The results showed that all four hydrocolloids increased the water absorption, dough formation time, and stabilization time of the mixed flour while reducing the degree of softening, albeit some differences were observed. Although the effect of xanthan gum on the farinograph properties was the most remarkable, its effect on wheat-corn mixed-flour steamed bun was out of expectation. The qualities of wheat-corn mixed-flour steamed bun were improved by adding appropriate amounts of guar gum, sodium carboxymethyl cellulose, and konjac glucomannan. Specifically, the specific volume of the mixed steamed bun was the maximum with adding 2% konjac glucomannan, the hardness was the minimum with adding 0.5 % konjac glucomannan, and the springiness and sensory quality scores were the highest with adding 2% sodium carboxymethyl cellulose.
