The Quality Research of Buckwheat - High Gluten Wheat Flour and Buckwheat Mixed Flour Steamed Bun

Medicine and Biopharmaceutical, pp. 1304-1314 (2016) No AccessThe Quality Research of Buckwheat - High Gluten Wheat Flour and Buckwheat Mixed Flour Steamed BunJi-Ping Wen, Hua-Dong Wang, Lin-Hua Guo and Rui MaoJi-Ping WenSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, Henan, ChinaCorresponding author, Hua-Dong WangSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, Henan, China, Lin-Hua GuoSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, Henan, China and Rui MaoSchool of Food Science and Technology, Henan University of Technology, Zhengzhou, 450001, Henan, Chinahttps://doi.org/10.1142/9789814719810_0167Cited by:0 PreviousNext AboutSectionsPDF/EPUB ToolsAdd to favoritesDownload CitationsTrack CitationsRecommend to Library ShareShare onFacebookTwitterLinked InRedditEmail Abstract: With the increasing of buckwheat flour, sedimentation value decreased gradually, mixed flour falling number increased, the peak viscosity, minimum viscosity, final viscosity, Setback and gelatinization temperature increased, but attenuation declined. The tensile curve area reduced significantly, the tensile elongation of buckwheat mixed flour dough decreased, the dough had a significant decreasing trend, the draw ratio declined slightly. The number of red and yellow increased, the brightness decreased from 55.4 to 77.0. Steamed bun's hardness, gelling, chewiness increased significantly, and its difference were significant; while springiness, cohesiveness and resilience values did not change regular and its difference weren't significant as hardness. the falling number of buckwheat mixed flour with buckwheat steamed bun's hardness, gelling and chewiness were highly correlated; sedimentation value, wet gluten content with buckwheat bread hardness, gelling and chewiness were highly negative correlated; attenuation values with buckwheat steamed bun's hardness and gelling were negative correlated, with chewiness are highly negative correlated; final viscosity with steamed bun's hardness and gelling were positive correlated, with steamed bun's chewiness were highly correlated; buckwheat mixed flour's regenerative value with steamed bun's hardness, gelling, chewiness were highly correlated. Absorption, development time and farinograph quality number with steamed bun's hardness, gelling and chewiness were negatively correlated; buckwheat mixed flour dough's elongation with buckwheat steamed bun's hardness, gelling and chewiness was negative correlated. FiguresReferencesRelatedDetails Medicine and BiopharmaceuticalMetrics History PDF download