Effect of Whole Wheat Flour on the Qualities of Youtiao Dough and Youtiao Product
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Abstract:
The effect of whole wheat flour (WWF) on the rheological and pasting properties of youtiao dough and the quality (expansibility, color, texture, and oil content) of youtiao product were investigated in this study. The results showed that with increasing ratio of WWF in the basic formula of youtiao dough to replace refined wheat flour (RWF), the dough development time was decreased from 16.03 min to 11.33 min and the dough stabilizing time declined from 18.23 min to 10.23 min, whilethe water absorption rate was increased from 64.87% to 76.33%. The pasting properties of youtiao mixed powder were also significantly affected by WWF. Especially, the viscosity peak decreased from 1160 to 990.7 (RVU). As for youtiao product, the specific volume of youtiao product using 100% WWF substitution was only 3.01 cm3/g. Meanwhile, the addition of WWF darkened the surface color of youtiao and the value of L* was decreased from 73.42 to 57.89, while the moisture content increased from 28.04% to 34.09%. Additionally, the texture of youtiao product was significantly influenced by WWF. In particular, the hardness of youtiao with 100% WWF substitution was five times of the control (11958.38 g vs 2490.45 g). The total oil content in youtiao produced with RWF was 19.60%, while the total oil content in youtiao produced with 100% WWF was only 11.25%. The analyses showed that the WWF substitution rate was positively correlated (r = 0.869) with the moisture content of youtiao and was negatively correlated with specific volume (r = 0.995), surface oil content (r = 0.942), and structure oil content (r = 0.951). WWF addition can be used to produce a type of fried WWF products with low oil content and high nutritional value.
