Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies

被引：37
作者：
Yang, Bin [1 ]
Guo, Mengmeng [1 ,2 ]
Zhao, Zhengtao [3 ]
机构：
[1] Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control Shandong, Tai An 271018, Shandong, Peoples R China
[2] Shandong Agr Univ, Agron Coll, State Key Lab Crop Biol, Tai An 271018, Shandong, Peoples R China
[3] Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 117卷
基金：
中国国家自然科学基金;
关键词：
Wheat malt flour; Substitution; Dough properties; Cookie quality; QUALITY CHARACTERISTICS; DIETARY FIBER; RHEOLOGICAL PROPERTIES; BAKING PROPERTIES; FLOUR DOUGH; BREAD; GLUTEN; BISCUITS; FERMENTATION; IMPROVERS;
D O I：
10.1016/j.lwt.2019.108651
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The present work explored the possibility of using wheat malt flour (WMF) to improve the physicochemical properties of wheat dough and cookie-making performance. The effect of WMF substitution on rheology, pasting properties, water mobility and microstructure of wheat dough and the texture, physiognomy of cookies was investigated. The results illustrated that incorporation of WMF significantly (p < 0.05) decreased the water absorption, development time, stability time and resistance to extension while increased the degree of softening, extensibility and resistance of wheat flour (WF) pastes to shear thinning. Typical pasting profile of WF disappeared once WMF substitution level exceeded 23%. Addition of WMF had no significant influence on bound and immobilized water in wheat dough (p > 0.05), while the transverse relaxation time of free water (T-23) decreased gradually with increasing WMF level. Microstructure results showed that starch granules were connected and enmeshed in weak protein matrix for samples with WMF addition. Lightness (L*) and hardness of cookies decreased with increasing WMF level while redness (a*) and spread ratio augmented. Overall, WMF can be used as baking improver for cookies-making by selecting appropriate substitution level for conventional WF.
引用
收藏
页数：8
相关论文
共 39 条
[1]  
AACC International, 2000, APPR METH AM ASS CER, VII
[2]   Comparison of nutritional quality and sensory acceptability of biscuits obtained from native, fermented, and malted pearl millet (Pennisetum glaucum) flour [J].
Adebiyi, Janet Adeyinka ;
Obadina, Adewale Olusegun ;
Adebo, Oluwafemi Ayodeji ;
Kayitesi, Eugenie .
FOOD CHEMISTRY, 2017, 232 :210-217
[3]   Effect of fermentation and malting on the microstructure and selected physicochemical properties of pearl millet (Pennisetum glaucum) flour and biscuit [J].
Adebiyi, Janet Adeyinka ;
Obadina, Adewale Olusegun ;
Mulaba-Bafubiandi, Antoine Floribert ;
Adebo, Oluwafemi Ayodeji ;
Kayitesi, Eugenie .
JOURNAL OF CEREAL SCIENCE, 2016, 70 :132-139
[4]   Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients [J].
Agrahar-Murugkar, Dipika ;
Gulati, Paridhi ;
Kotwaliwale, Nachiket ;
Gupta, Chetan .
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2015, 52 (08) :5129-5137
[5]   Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder [J].
Ajila, C. M. ;
Leelavathi, K. ;
Rao, U. J. S. Prasada .
JOURNAL OF CEREAL SCIENCE, 2008, 48 (02) :319-326
[6]   Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits [J].
Antoniewska, Agata ;
Rutkowska, Jaroslawa ;
Pineda, Montserrat Martinez .
FOOD CHEMISTRY, 2019, 286 :376-387
[7]   Bread quality relationship with rheological measurements of wheat flour dough [J].
Autio, K ;
Flander, L ;
Kinnunen, A ;
Heinonen, R .
CEREAL CHEMISTRY, 2001, 78 (06) :654-657
[8]   The effects of different materials as dough improvers for organic whole wheat bread [J].
Boz, Hueseyin ;
Karaoglu, Mehmet Murat ;
Kotancilar, Halis Guerbuez ;
Gercekaslan, Kamil Emre .
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2010, 45 (07) :1472-1477
[9]   Predicting colour kinetics during cracker baking [J].
Broyart, B ;
Trystram, G ;
Duquenoy, A .
JOURNAL OF FOOD ENGINEERING, 1998, 35 (03) :351-368
[10]   Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour [J].
Chauhan, Arti ;
Saxena, D. C. ;
Singh, Sukhcharn .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 63 (02) :939-945
1234