Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices

ZHANG Lingwen; HU Xinyue; WANG Xuefei; LI Xinxin; JI Hongfang; BI Jicai; GAO Haiyan

doi:10.13386/j.issn1002-0306.2021080284

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 309-315. > DOI: 10.13386/j.issn1002-0306.2021080284

ZHANG Lingwen, HU Xinyue, WANG Xuefei, et al. Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices[J]. Science and Technology of Food Industry, 2022, 43(9): 309−315. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080284.

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Analysis of Correlations between Quality Characteristics of Wheat Flour and Edible Quality of Crusts from Deep-fried and Battered Pork Slices

1.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003
2.
Food College, Xinyang Agriculture and Forestry University, Xinyang 464399

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Received Date: August 25, 2021
Available Online: March 02, 2022

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Abstract

Abstract

Flours obtained from 12 different wheat cultivars were employed as materials, the characteristics of protein, the farinographic and tensile properties of wheat flour were measured. Simultaneously, the quality of crusts from deep-fried and battered pork slices (CDBPS) containing wheat flour was explored. Subsequently, the correlations between properties of different wheat flour and quality of CDBPS were analyzed. Result indicated that, the contents of protein and its main fraction in wheat flour were significantly different among different test cultivars. The coefficient of variation of total protein and wet gluten content was 15.14% and 16.56%, respectively, while that of globulin reached 62.81%. The variation coefficients of formation time, dough stability time, weakening degree and farinogram quality number were much larger, and those of each index of extensograph properties was more than 20%. Significantly negative correlations were observed between oil content of CDBPS and total content of protein, gluten index, content of gliadin, water absorption, tensile curve area, tensile resistance, and extensibility (r=−0.739, −0.833, −0.833, −0.797, −0.736, −0.709 and −0.722, respectively, P<0.01). Both the hardness and gradient of CDBPS were positively correlated to the total content of protein and gliadin, water absorption, tensile curve area and tensile resistance (P<0.01). In addition, some correlations among color value of CDBPS and wet gluten, gluten index, gliadin content and tensile curve area were observed. This paper could provide some scientific basis for the selection of special-purpose flour for the batter of CDBPS.
- wheat flour,
- deep-fried and battered pork slices,
- crusts,
- quality,
- farinographic properties,
- tensile properties

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