Effect of acorn powder on dough processing characteristics and quality of quick-frozen steamed bread
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Abstract:
In order to explore the effect of rose powder addition on dough processing characteristics and the quality of dried noodles, wheat flour and rose flour were mixed in different ratios (100:0, 98:2, 96:4, 94:6, 92:8, 90:10), and the processing characteristics of the mixed dough were preliminarily determined by viscosity analyzer, rheometer and nuclear magnetic resonance, and the edible quality of the dried noodles was systematically analyzed. the results showed that with the increase of rose powder addition, the peak viscosity, finalviscosityand retrogradation value of dough decreased significantly (P<0.05), and the retrogradation value decreased from 1359 cP to 1140 cP. The G" and G"" of the dough were reduced to varying degrees, and the elasticity was mainly weak gel. When the addition of rose powder was 6%, the relative content of mixed dough bound water was 99.609%, and the relative content of free water was 0.391%, which could increase the proportion of dough bound water and reduce the water fluidity, the sensory score was the highest and the palatability was the best. At the same time, through the response surface test, it was found that rose powder was 6%, gluten powder was 4%, and water was 41%, and the rose fragrance of the noodles was strong, and the nutritional value and quality of the noodles were higher than those of the commercially available noodles.
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Project Supported:
Science and Technology Research of Henan Province (242102110112); Key Research Project of Colleges and Universities of Henan Province, No. 22B550015; Xinyang Agriculture and Forestry College Youth Fund Project (QN2023030)
