Katyal Mehak, Singh Narpinder, Singh Harmeet
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
J Food Sci Technol. 2019 Feb;56(2):1056-1065. doi: 10.1007/s13197-019-03633-9. Epub 2019 Feb 18.
The effects of incorporation of groundnut oil (GO) and hydrogenated fat (HF) at different levels (1%, 3% and 5%) on pasting, dough rheology and mixing properties of strong wheat flour (SWF) and weak wheat flour (WWF) were evaluated. SWF showed higher paste viscosities as compared to WWF. However, higher setback viscosity for SWF than WWF was observed. Paste viscosity and mixograph peak time of both flours decreased with an increase in level of GO and HF. Pasting temperature of both flours decreased with an increase in GO. Storage modulus (') was higher than loss modulus (″) for dough from both SWF and WWF. ' increased while ″ decreased with an increase in levels of GO and HF. Dough prepared from SWF needed longer time for mixing and showed wider peak width, indicating strong and stable dough as compared to WWF. Addition of GO up to 3% level progressively decreased dough consistency and mixing tolerance and further addition led to an increase in both properties. Contrarily, addition of HF showed opposite effect in WWF. Both GO and HF showed variables effects towards mixing in both flour types. Dough tolerance and breakdown during mixing improved with increase in GO while adversely affected with increase in HF.
评估了在不同水平（1%、3%和5%）下添加花生油（GO）和氢化脂肪（HF）对强筋小麦粉（SWF）和弱筋小麦粉（WWF）的糊化、面团流变学及搅拌特性的影响。与WWF相比，SWF表现出更高的糊化粘度。然而，观察到SWF的回生粘度高于WWF。随着GO和HF添加水平的增加，两种面粉的糊化粘度和搅拌仪峰值时间均降低。随着GO添加量的增加，两种面粉的糊化温度均降低。SWF和WWF面团的储能模量（'）高于损耗模量（″）。随着GO和HF添加水平的增加，'增加而″降低。由SWF制备的面团需要更长的搅拌时间，且峰值宽度更宽，表明与WWF相比，其面团更强且更稳定。添加高达3%水平的GO会逐渐降低面团稠度和搅拌耐受性，进一步添加则会导致两者性能增加。相反，在WWF中添加HF则表现出相反的效果。GO和HF对两种面粉类型的搅拌均表现出不同的影响。随着GO添加量的增加，面团在搅拌过程中的耐受性和破损率得到改善，而随着HF添加量的增加则受到不利影响。
