Food and Fermentation Industries >

2024 , Vol. 50 >Issue 21: 266 - 272

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037969

Effect of different milling method on that quality of whole black wheat flour and biscuits

  • CHANG Xiaoke ,
  • TIAN Xiaoling ,
  • LIN Shunshun ,
  • LI Mengqin ,
  • TIAN Zhengzheng ,
  • GAO Enhong
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  • 1(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)
    2(Key Laboratory of Staple Grain Processing, Ministry of Agriculture and Rural Affairs, Zhengzhou 450002, China)

Received date: 2023-11-16

  Revised date: 2023-12-06

  Online published: 2024-11-28

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Abstract

The effects of milling methods by whole crushing method and additive method on nutritional components, farinaceous characteristics, antioxidant components, and antioxidant capacity of whole wheat flour were studied. The effects of different whole wheat flour on texture, antioxidant capacity, and shelf life of biscuits were discussed.The results indicated that different milling methods have little effect on the protein, starch, and fat content of flour;adding whole wheat flour back reduced the damaged starch content and increased the wet gluten content;The weakening degree of flour decreases, the dough stability time, and flour quality index increased; The antioxidant components and antioxidant capacity decreased.The biscuits made by adding whole wheat flour back have lower hardness and brittleness and better taste.The drop in antioxidant capacity had no noticeable effect on shelf life.

Key words： black wheat; milling method; whole wheat flour; shelf life

Cite this article

CHANG Xiaoke , TIAN Xiaoling , LIN Shunshun , LI Mengqin , TIAN Zhengzheng , GAO Enhong . Effect of different milling method on that quality of whole black wheat flour and biscuits[J]. Food and Fermentation Industries, 2024 , 50(21) : 266 -272 . DOI: 10.13995/j.cnki.11-1802/ts.037969

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