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Effect of whole wheat flour on the quality of traditional Chinese Sachima

Published on Jun 1, 2014in Food Chemistry5.399
· DOI :10.1016/J.FOODCHEM.2013.11.130
Li Wang27
Estimated H-index: 27
(Jiangnan University),
Lulu Deng1
Estimated H-index: 1
(Jiangnan University)
+ 4 AuthorsXiguang Qi14
Estimated H-index: 14
(Jiangnan University)
Abstract
The effects of whole wheat flour (WWF) on the properties of the dough and the final quality of Sachima were investigated. Refined wheat flour (RWF) in the recipe for Sachima dry mix was replaced with WWF at different levels. The farinograph characteristics of the Sachima dough were significantly weakened by adding WWF, except for the water absorption ability. The dough extensibility was also weakened by adding WWF, while the values of resistance to a certain extension increased. WWF enhanced the fried crust hardness and breaking force and darkened the surface colour with lower L∗ and higher a∗ values. The puffing quality was negatively affected by WWF with a decreased specific volume. The structural oil content in fried Sachima sticks was reduced by 34.86% compared with the control. In conclusion, WWF can be used in Sachima to partially substitute RWF to produce a lower oil content Sachima.
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