Effect of Okra Powder on the Rheological Properties of Wheat Dough

WANG Mingchun; QIAN Xiuli; XIA Chuanli; ZHU Peilei

doi:10.13386/j.issn1002-0306.2022060066

Volume 43 Issue 22

Nov. 2022

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Science and Technology of Food Industry > 2022 > 43(22): 122-128. > DOI: 10.13386/j.issn1002-0306.2022060066

WANG Mingchun, QIAN Xiuli, XIA Chuanli, et al. Effect of Okra Powder on the Rheological Properties of Wheat Dough[J]. Science and Technology of Food Industry, 2022, 43(22): 122−128. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060066.

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Effect of Okra Powder on the Rheological Properties of Wheat Dough

WANG Mingchun^{1, 2,},
QIAN Xiuli^{1, 2},
XIA Chuanli^{1, 2},
ZHU Peilei^{1, 2, 3}

1.
Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei 230036, China
2.
Department of Food Science and Engineering, Anhui Agricultural University, Hefei 230036, China
3.
Institute of Horticulture, Academy of Anhui Agricultural Science, Hefei 230031, China

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Received Date: June 09, 2022
Available Online: September 19, 2022

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Abstract

Abstract

In order to explore the effect of okra powder on the rheological properties of wheat dough, the thermomechanical properties, alveograph characteristics, rheofermentation and dynamic rheological properties of the mixture flour dough (the addition amount of okra powder are 0, 1%, 3%, 5%, 7% and 9%) were measured by using Mixolab, Alveolab, Rheofermentometer, rheometer and other technical methods. The results showed that the wet gluten content of the mixture flour decreased by 79.96% under the incorporation of okra powder. Furthermore, with the increasing of okra powder addition, the dough water absorption ratio increased from 63.30% to 65.90%, the dough development time and stability decreased firstly and then increased, and the protein weakening was enhanced. The pasting peak viscosity and setback decreased while the cooking stability showed no change. Meanwhile, the tenacity, extensibility and fermentation performance of dough dropped, and the maximum fermentation height Hm value decreased by 39.80%. In addition, both the storage modulus G' and the loss modulus G'' of the dough increased significantly, and the increasing of G' was dominant. In conclusion, the addition of okra powder significantly (P<0.05) changed the rheological properties of wheat dough, and the rheological properties of the mixed flour dough were different under the each addition amount. The research results would provide a theoretical basis for the development of okra composite dough products.
- okra powder,
- dough,
- rheology,
- fermentation performance,
- viscoelasticity

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References (34)

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