Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
Food Chem. 2024 Dec 1;460(Pt 2):140627. doi: 10.1016/j.foodchem.2024.140627. Epub 2024 Jul 26.
In this study, the effects of wheat flour treated with ball milling (BM) and maltodextrin on the oil absorption and textural characteristics of fried batter-coated cashews and almonds (BCAs) were investigated. The result showed that the crystallinity of the starch granules in wheat flour decreased after the BM treatment. Furthermore, the ΔH of the batter decreased as the BM time was elongated, but the addition of maltodextrin had no significant impact on ΔH. Both BM-treated wheat flour and maltodextrin increased the fracturability and decreased the oil content of the fried BCAs' batter. The addition of BM-treated wheat flour and maltodextrin decreased the oil content of the batter from 28.93% to 18.75% for batter-coated cashews and from 30.92% to 18.61% for batter-coated almonds. Overall, the addition of BM-treated wheat flour and maltodextrin in batter is an effective approach to decrease oil content and improve the textural quality of fried BCAs.
在这项研究中，研究了经球磨（BM）和麦芽糊精处理的小麦粉对油炸面糊涂层开心果和杏仁（BCAs）的吸油性和质构特性的影响。结果表明，小麦粉中原淀粉颗粒的结晶度在 BM 处理后降低。此外，随着 BM 时间的延长，面糊的ΔH 降低，但麦芽糊精的添加对ΔH 没有显著影响。BM 处理的小麦粉和麦芽糊精均增加了油炸 BCAs 面糊的易碎性并降低了油含量。添加 BM 处理的小麦粉和麦芽糊精使涂层开心果面糊的油含量从 28.93%降低到 18.75%，涂层杏仁面糊的油含量从 30.92%降低到 18.61%。总体而言，在面糊中添加 BM 处理的小麦粉和麦芽糊精是降低油炸 BCAs 油含量和改善质构特性的有效方法。
