The effects of apple powder on the processing properties of wheat flour and the quality of toast bread

  • ZHOU Yun ,
  • GAO Ran ,
  • LI Jianting ,
  • LEI Lin ,
  • YE Fayin ,
  • ZHAO Guohua
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  • 1 (College of Food Science, Southwest University, Chongqing 400715, China)
    2 (Guangxi Key Laboratory of Agricultural Resources Chemistry and Biotechnology, Yulin 537000, China)
    3 (Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Received date: 2018-12-06

  Online published: 2020-02-10

Abstract

This study aims at evaluating the processing adaptability of apple powder used as toast bread ingredient. Wheat flour is partially substituted by apple powder (4% or 8%) in order to investigate the effects of apple powder on the processing properties of wheat flour and the quality of toast based on physical and chemical analysis, instrumental analysis and sensory evaluation. The results showed that the peak viscosity, disintegration value and regeneration value of wheat flour decreased significantly after adding apple powder, while the water absorption and stabilization time as well as softening degree of the dough decreased, with significant decline in moisture content of crumb and the whiteness of crumb and crust and major increase in hardness and chewability of the toast. When the quantity of apple powder increased to 8 wt%, the specific volume, tissue and appearance score declined yet without major change in the mouthfeel and odor of the toast. The variety of apple powder had significant impact on the water absorption of wheat flour and the color of toast. As apple powder causes deterioration of toast quality, adjustments in processing technique and recipe should be made as appropriate if apple powder is used as a dietary fiber fortifier.

Cite this article

ZHOU Yun , GAO Ran , LI Jianting , LEI Lin , YE Fayin , ZHAO Guohua . The effects of apple powder on the processing properties of wheat flour and the quality of toast bread[J]. Food and Fermentation Industries, 2019 , 45(24) : 161 -167 . DOI: 10.13995/j.cnki.11-1802/ts.019556

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