To improve the quality of spicy wheat gluten sticks, mannose oligosaccharides (2.0%, 4.0%, 6.0%, and 8.0%, mass fraction) and xylooligosaccharides (2.0%, 4.0%, 6.0%, and 8.0%, mass fraction) were used as the additives. The silty properties, tensile properties, gelatinization properties of wheat flour and the expansion rate, oil absorption rate, water content, hardness and the total number of molds of spicy wheat gluten sticks were evaluated in this study. Results showed that the water absorption and the degree of weakening tended to decrease, while the formation time and stabilization time increased significantly with the increase of mannose oligosaccharide and xylooligosaccharide contents. After the addition of oligosaccharides, the tensile area, tensile resistance, and maximum tensile resistance increased. With the increase in oligosaccharides content, the peak viscosity, attenuation value, recovery value, and gelatinization temperature decreased significantly. These indicated that the addition of oligosaccharides could maintain the stability of the starch structure, slow down the process of starch recovery, and inhibit the gelatinization of starch. Accordingly, the swelling degree, oil absorption rate, and water content of spicy wheat gluten sticks tended to increase, while the hardness of spicy wheat gluten stick samples tended to decrease. Therefore, oligosaccharides can improve the product quality of spicy wheat gluten sticks and increase product competition.
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