Effects of Rice Flour Addition on Mechanical Properties of High Gluten Flour Dough

CHEN Fenglian; JI Yuning; HE Yinyuan; LIU Linlin; ZHANG Na; GUO Yinmei; DOU Xinlai; LI Xinyang; AN Ran; YANG Chunhua; TANG Xiaozhi

doi:10.13386/j.issn1002-0306.2022070157

Volume 44 Issue 10

May 2023

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Science and Technology of Food Industry > 2023 > 44(10): 54-60. > DOI: 10.13386/j.issn1002-0306.2022070157

CHEN Fenglian, JI Yuning, HE Yinyuan, et al. Effects of Rice Flour Addition on Mechanical Properties of High Gluten Flour Dough[J]. Science and Technology of Food Industry, 2023, 44(10): 54−60. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022070157.

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Effects of Rice Flour Addition on Mechanical Properties of High Gluten Flour Dough

1.
School of Engineering, Harbin University of Commerce, Harbin 150076, China
2.
Nanjing University of Finance and Economics, Nanjing 210023, China

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Received Date: July 13, 2022
Available Online: March 15, 2023

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Abstract

Abstract

In this paper, the texture characteristics, stress relaxation and gluten strength of rice flour mixed flour dough were analyzed by texture analyzer and electronic gluten analyzer Glugraph-E. From the point of view of mechanics, the effects of different kinds of rice flour on the gluten of high gluten wheat flour were studied. The results showed that the effects of different varieties of rice flour on the texture characteristics of mixed flour dough were different. The hardness of LD5 (Longdao 5) and LD19 (Longdao 19) of rice high gluten wheat mixed dough increased with the increasing of rice flour addition. In terms of elasticity, when the amount of rice flour added was 40%, LD23 (Longdao 23) showed an obvious upward trend, LD5 decreased significantly, and other varieties had little change. When the 40% rice flour was added, the cohesiveness and adhesiveness of rice flour decreased significantly except LD5 and LJ46 (Longjing 46). When the amount of rice flour was 0%~40%, the rice resilience of all varieties decreased. In terms of stress relaxation, when the amount of rice flour was increased to 40%, the stress relaxation time of LD5, LD20 (Longdao 20) and LD25 (Longdao 25) was longer, which meant that there was large polymer formation in the dough and the dough tended to be rigid. The tensile value and rebound value measured by the gluten meter showed a downward trend for all rice varieties, and the dough elasticity and strength increased. This research would lay a good foundation for further development of rice flour mixed products.
- rice,
- texture characteristics,
- stress relaxation,
- gluten force

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References

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