Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd, Shanghai, P. R. China.
School of Medical Instrument & Food Engineering, University of Shanghai for Science and Technology, Shanghai, P. R. China.
J Food Sci. 2023 Dec;88(12):4840-4852. doi: 10.1111/1750-3841.16797. Epub 2023 Oct 25.
Roasted flaxseed (RF) marc, which is a by-product obtained from RF oil extraction, has high nutritional value. This study evaluated the impact of RF marc flour on rheological, structural, fermentation, water distribution, and migration properties of the wheat dough. Results showed that adding RF into wheat flour (WF) could effectively increase the water absorption in the dough and retard the retrogradation of starch. The fermentation results revealed that adding RF could improve the gas retention coefficient of dough. Compared to the dough prepared with WF, the doughs enriched with RF had higher tan δ values (ratio of loss modulus G″ to storage modulus G'), indicating a more liquid-like property. The mobility of tightly bound and free water in dough was decreased by adding RF, whereas the distribution of free water was increased. On the one hand, adding RF would dilute the gluten content in dough, resulting in a weaker protein network. On the other hand, the dietary fiber and proteins in RF could offset the gluten dilution effect to some extent. Overall, the results suggested that the substitution level of RF in WF should be below 25% to avoid serious dough quality deterioration, and the RF-WF blended flour could be a potential ingredient to produce wheat products with moist taste. These findings could be useful for guiding the future usage of RF marc in wheat-based products.
烘焙亚麻籽（RF）渣，是从 RF 油提取过程中获得的副产品，具有很高的营养价值。本研究评估了 RF 渣粉对面团流变学、结构、发酵、水分分布和迁移特性的影响。结果表明，在小麦粉（WF）中添加 RF 可以有效地增加面团的吸水率并延缓淀粉的回生。发酵结果表明，添加 RF 可以提高面团的持气系数。与用 WF 制备的面团相比，富含 RF 的面团具有更高的 tan δ 值（损耗模量 G″与储能模量 G'的比值），表明具有更类似液体的特性。添加 RF 会降低面团中紧密结合水和自由水的流动性，而增加自由水的分布。一方面，添加 RF 会稀释面团中的面筋含量，导致蛋白质网络变弱。另一方面，RF 中的膳食纤维和蛋白质在一定程度上可以抵消面筋稀释的影响。总的来说，研究结果表明，在 WF 中替代 RF 的水平应低于 25%，以避免面团质量严重恶化，并且 RF-WF 混合面粉可能是生产具有湿润口感的小麦产品的潜在原料。这些发现可以为指导未来在小麦制品中使用 RF 渣提供参考。
