Effects of water-unextractable arabinoxylans on the physicochemical and rheological properties of traditional Chinese youtiao

文献类型： 外文期刊

第一作者： Li, Ling

作者： Li, Ling;Wang, Weishi;Wang, Li;Qian, Haifeng;Li, Yan;Zhang, Hui;Qi, Xiguang;Zhou, Sumei

作者机构：

关键词： Oil content; physicochemical properties; texture; WUAX; youtiao

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 4 期

页码：

收录情况： SCI

摘要： The effects of water-unextractable arabinoxylans (WUAX) on the physicochemical properties of the dough and the final qualities of traditional Chinese youtiao were investigated. The farinographic properties of youtiao dough were slightly affected by extra WUAX, except that the water absorption increased from 56.77% to 64.93%. The extensographic properties varied complexly at different proofing time. The SEM micrographs of dough showed that the uniform starch granule structure could not be formed in youtiao dough with 4% extra WUAX. The specific volume of youtiao with 4% WUAX was only 3.68cm(3)g(-1), which was 27.45% lower than that of control. The moisture content increased from 27.17% to 31.74%, and the hardness was almost four times higher than that of control. Most importantly, the total oil content of youtiao with 4% WUAX was only 12.29%, which was 37.31% lesser than the control. These results suggest that WUAX can be used in youtiao production to provide a low-fat option with improved nutrition.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序