Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough
Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-06-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20230403 |
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| author | LI Ming SHENG Zheng YANG Ya-wen WU Zi-jian ZHANG Hai-hua |
| author_facet | LI Ming SHENG Zheng YANG Ya-wen WU Zi-jian ZHANG Hai-hua |
| author_sort | LI Ming |
| collection | DOAJ |
| description | Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, air leakage and other phenomena of insufficient stable air holding capacity. In addition, when 1% of coconut powder was added, the gluten network structure of the dough was obviously broken, showing irregular sheets. When the coconut flour was further added （3%）, the gluten network structure of the dough gradually thinned out. When the addition of coconut powder was increased to 5%, the broken structure of gluten was obvious improved. Conclusion: The addition of coconut flour changed the texture properties of dough and decreased its fermentation rheological properties. And the low content of coconut powder damaged the gluten network structure, while the high content of coconut powder could improve the gluten network structure and enhance the continuity of dough. |
| format | Article |
| id | doaj-art-37bbb59e599245f28b3fff172ec3d6c6 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-06-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-37bbb59e599245f28b3fff172ec3d6c62025-08-20T02:21:49ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-06-01394141810.13652/j.spjx.1003.5788.2022.80234Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed doughLI Ming0SHENG Zheng1YANG Ya-wen2WU Zi-jian3ZHANG Hai-hua4 Hospitality Institute of Sanya, Sanya, Hainan 572000 , China Zhejiang A & F University, College of Food and Health, Hangzhou, Zhejiang 311300 , China Hospitality Institute of Sanya, Sanya, Hainan 572000 , China College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134 , China Zhejiang A & F University, College of Food and Health, Hangzhou, Zhejiang 311300 , China Objective: To develop fermented baked goods containing coconut powder. Methods: The texture and fermentation rheological properties of coconut flour-wheat flour dough were measured by full texture compression test of TA.XT Plus C physical property tester and F4 Chopin fermentation rheometer. Results: The addition of coconut flour significantly improved dough hardness, chewiness and gumminess. However, the effects on springiness and adhesiveness were different. The dough with 3% coconut flour showed a decrease in dough fermentation performance, such as being harder, delayed fermentation, and small in volume, while the dough with 1% and 5% coconut flour showed a high degree of collapse, air leakage and other phenomena of insufficient stable air holding capacity. In addition, when 1% of coconut powder was added, the gluten network structure of the dough was obviously broken, showing irregular sheets. When the coconut flour was further added （3%）, the gluten network structure of the dough gradually thinned out. When the addition of coconut powder was increased to 5%, the broken structure of gluten was obvious improved. Conclusion: The addition of coconut flour changed the texture properties of dough and decreased its fermentation rheological properties. And the low content of coconut powder damaged the gluten network structure, while the high content of coconut powder could improve the gluten network structure and enhance the continuity of dough.http://www.ifoodmm.com/spyjxen/article/abstract/20230403 coconut wheat flour dough texture fermentation rheological properties gluten network structure |
| spellingShingle | LI Ming SHENG Zheng YANG Ya-wen WU Zi-jian ZHANG Hai-hua Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough Shipin yu jixie coconut wheat flour dough texture fermentation rheological properties gluten network structure |
| title | Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough |
| title_full | Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough |
| title_fullStr | Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough |
| title_full_unstemmed | Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough |
| title_short | Study on properties of the texture and fermentation rheology of coconut flour-wheat flour mixed dough |
| title_sort | study on properties of the texture and fermentation rheology of coconut flour wheat flour mixed dough |
| topic | coconut wheat flour dough texture fermentation rheological properties gluten network structure |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20230403 |
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