Effect of Particle Size and Addition of Okara on Physicochemical Properties of Wheat Flour(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:

2014年01期

Page:

103-106

Research Field:

Publishing date:

Info

Title:

Effect of Particle Size and Addition of Okara on Physicochemical Properties of Wheat Flour

Author(s):

LU Fei¹ ; LIU Yang¹ ; LI Bo¹; 2 ; SUN Mingshan ²

1.School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China;

2.Henan Oldmill Xiaobao Bean Industry Company Limited,Xinxiang 453000,China

Keywords:

Okara; Wheat flour; Physicochemical properties; Gelatinization

PACS:

TS214

DOI:

10.11861/j.issn.1000-9841.2014.01.0103

Abstract:

Okara is the byproduct of bean curd and soy milk manufactures.It is rich of dietary fiber and protein.Okara was dried,crushed and sieved to obtain okara powder of three particle sizes(80<φ<200 mesh,φ>80 mesh and φ>200 mesh).This paper investigated the effects of particle size and addition(030%)of okara powder on physicochemical properties of composite flour made from okara powder and wheat flour.The results showed that with the increase of okara addition,ash content of composite flour improved gradually and the whiteness decreased,and the whiteness decreased with the particle size.Rapid visco analyser(RVA)showed that the peak viscosity,hold trough viscosity,breakdown,final viscosity,setback and peak time of composite flour decreased with the increase of okara addition,and these values were lower distinctly than wheat flour,suggesting that adding okara can improve thermal stability and antiretrogradation of wheat flour.Differential scanning calorimetry(DSC)showed that gelatinization temperature and enthalpy value of composite flour were higher than wheat flour.

References:

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