Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour
Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed fl...
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| Format: | Article |
| Language: | English |
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Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/5559884 |
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| author | Wei Zhang Xianli Luo Liuyan Li Zaixi Shu Pingping Wang Xuefeng Zeng |
| author_facet | Wei Zhang Xianli Luo Liuyan Li Zaixi Shu Pingping Wang Xuefeng Zeng |
| author_sort | Wei Zhang |
| collection | DOAJ |
| description | Overozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality. |
| format | Article |
| id | doaj-art-a06e7661e55b4766afdf38a2df4031d5 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2021-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-a06e7661e55b4766afdf38a2df4031d52025-02-03T01:04:34ZengWileyJournal of Food Quality0146-94281745-45572021-01-01202110.1155/2021/55598845559884Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat FlourWei Zhang0Xianli Luo1Liuyan Li2Zaixi Shu3Pingping Wang4Xuefeng Zeng5College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, ChinaSchool of Liquor and Food Engineering, Guizhou University, Guiyang 550000, ChinaOverozonized wheat flour was added to unozonized wheat flour at three different ratios (M1: 1 : 1; M2: 1 : 2; and M3: 1 : 3), and the mixed flour was evaluated for quality properties, including pH, protein component, dough property, pasting property, and steamed bread quality. The pH of the mixed flour gradually increased as the addition content of overozonized flour decreased. The three mixed flour had higher insoluble polymeric protein (IPP) content than unozonized flour. Compared with overozonized flour, M1 and M2 flour did not show a significant difference in IPP content, but M3 flour exhibited a decreased IPP content. Three mixed flour had higher dough development time and dough stability time than both unozonized and overozonized flour, and there was no significant difference among three mixed flour in these two dough parameters. Peak, trough, and final viscosities of the three mixed flour were between those of unozonized and overozonized flour. Steamed bread of three mixed flour had larger specific volume and better texture than that of overozonized flour, with steamed bread of M3 flour showing the best attributes. Among the three mixed flour, M1 flour was the closest to overozonized flour in volatile compounds of steamed bread. These results suggested overozonized flour can be mixed with unozonized flour to decrease the deterioration of overozonization on the dough and food-making properties of wheat flour, but the mixing ratio should be taken into consideration to obtain a better quality.http://dx.doi.org/10.1155/2021/5559884 |
| spellingShingle | Wei Zhang Xianli Luo Liuyan Li Zaixi Shu Pingping Wang Xuefeng Zeng Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour Journal of Food Quality |
| title | Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour |
| title_full | Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour |
| title_fullStr | Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour |
| title_full_unstemmed | Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour |
| title_short | Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour |
| title_sort | selected quality attributes of wheat flour added with overozonized wheat flour |
| url | http://dx.doi.org/10.1155/2021/5559884 |
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