Dough Character of a Compounded System Comprising Highland Barley Flour with Different Digestibility and Medium Strength Flour
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Abstract:
In this study, the process ability of highland barley flour with different digestibility was strengthened by compounding with medium strength flour to obtain highland barley products with better nutritional function and fabrication properties. Meanwhile, viscosity and dough characters of the compounded system comprising highland barley flours and medium strength flour were evaluated by rheometer, micro-dough LAB and texture analyzer to obtain the effects of different compound conditions on the processing properties of highland barley. The study indicated that highland barley flour with higher resistant content had a lower paste peak viscosity (113 cp), paste stability (76 cp), retrogradation (15) and gel property (75 cp), and had a higher pasting temperature (92.5 ℃), cold paste stability (15 cp) and anticoagulation sinking (55 cp). Moreover, the farinograph characteristics of highland barley flour was improved by the addition of medium strength flour and significantly affected by other components with the increase of RC content. The extensographical properties of the dough were also significantly improved by the addition of medium strength flour, thus achieving better processing properties of highland barley flour. The results provide theoretical basis for the development of new nutritional highland barley product and accelerating the development of highland barley industry.
