Effect of jujube powder on properties and microstructure of wheat dough

The effects of red jujube powder on the rheological properties, texture properties and microstructure of wheat dough were discussed. Experimental results showed that with the addition of red jujube powder (0~25%), the water adsorption of the dough increased from 59.5% to 92.8%, the development time increased slowly from 4.2 to 6.2 min, stability time to slow down (7.2~2.1 min), weakening degrees slowly rising from 85 to 205 FU. With the red jujube powder adding, the area under the curve of dough and the extension were increased first and decreased finally, the stretching ratio and tensile resistance increased. Adding jujube powder could increase the hardness and chewiness, the trend of resilience, springing and adhesiveness increased first and decreased finally. The dough microstructure was destroyed as increasing amount of 15%~30% jujube powders. According to the experiment, the red jujube powder has a weakening effect on the quality of the dough. When the added amount of red jujube powder is 10% and 15%, it has relatively good dough performance.