Food and Fermentation Industries >

2020 , Vol. 46 >Issue 6: 33 - 40

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022337

Effect of different size components of wheat flour washed out residual on Niangpi quality

  • XIA Rui ,
  • WU Sijia ,
  • YUAN Tiantian ,
  • LIU Jia ,
  • YE Fayin ,
  • ZHAO Guohua
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  • 1(College of Food Science, Southwest University, Chongqing 400715,China)
    2(Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guizhou, Guiyang 550006, China)
    3(National Demonstration Center for Experimental Food Science and Technology Education (Southwest University), Chongqing 400715, China)

Received date: 2019-09-23

  Online published: 2020-04-24

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Abstract

Niangpi is a traditional delicacy food in China. It was usually made from wheat flour residues after gluten washing out from the dough. In this study, two parts, the upper and the lower layer sediments, were obtained by centrifugation of the residues. In order to study the effects of the sediment components on the quality of Niangpi, the relationship between the sediment composition, physical and chemical properties and quality parameters of Niangpi were determined. The results show that there were significant differences in particle size distribution, composition, relative crystallinity, swelling power and gelatinization characteristics between upper and lower layer sediments. The apparent amylose content was 19.41 g/100g in the upper layer and 32.11 g/100g in the lower layer respectively. The peak viscosity, trough viscosity and final viscosity of the lower layer sediment were higher than those of the upper layer sediment. Good quality Niangpi can be prepared by directly blending the upper and the lower parts. However, when the proportion of upper layer sediment increased, the hardness and cohesion of the Niangpi samples decreased and the sensory quality also deteriorated. Moreover, the upper layer sediment failed to produce Niangpi. This study provided data for revealing the formation mechanism of Niangpi.

Key words： Niangpi; wheat starch; wheat flour; granularity; processing

Cite this article

XIA Rui , WU Sijia , YUAN Tiantian , LIU Jia , YE Fayin , ZHAO Guohua . Effect of different size components of wheat flour washed out residual on Niangpi quality[J]. Food and Fermentation Industries, 2020 , 46(6) : 33 -40 . DOI: 10.13995/j.cnki.11-1802/ts.022337

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