In order to improve the effects of cellulose on dough quality, sweet potato residue cellulose (SPRC) was ultra-pulverized and recombined with wheat flour to prepare reconstituted dough. Meanwhile, the effects of different ultrafine pulverized sweet potato residue cellulose (UP-SPRC) addition (0%, 5%, 7%, 9%, 11%) on the pasting, thermomechanical, tensile and dynamic rheological properties of doughs were investigated. The results showed that compared with wheat dough, UP-SPRC reconstituted dough exhibited worse qualities. However, compared with reconstituted doughs made with 5% common powdered sweet potato residue cellulose (CP-SPRC), reconstituted doughs made with UP-SPRC had lower peak viscosity, trough viscosity, final viscosity, decay value and setback value, but it showed longer dough stabilization time. Besides, reconstituted doughs made with 5% and 7% UP-SPRC showed lower water absorption, weakening degree, and better viscoelasticity than reconstituted doughs made with CP-SPRC. Moreover, the effect of 5% UP-SPRC on the tensile force and distance of reconstituted doughs was weaker than that of 5% CP-SPRC. These results indicated that ultrafine pulverization could not only increase the amount of SPRC, but also reduce the adverse effect of SPRC on dough rheological quality.
ZHENG Wanqin
,
WEI Xiao
,
XIE Yong
,
LIU Xiong
. Effects of ultrafine pulverized sweet potato residue cellulose on rheological properties of wheat doughs[J]. Food and Fermentation Industries, 2020
, 46(8)
: 192
-198
.
DOI: 10.13995/j.cnki.11-1802/ts.023076
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