Physical properties of wheat flour composites dry-coated with microparticulated soybean hulls and rice flour and their use for low-fat doughnut preparation |
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| Institution: | 1. Korea Food Research Institute, San 46-1, Baekhyun-Dong, Bundang-Ku, Songnam-Si, Kyunggi-Do 463-746, South Korea;2. Graduate School of Life Sciences and Biotechnology, Korea University, Seoul 136-701, South Korea;1. Laboratory of Food Engineering, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands;2. International Centre of Excellence Wageningen UR Chile, Santa Beatriz 100, Of. 901, Providencia, Santiago, Chile;1. Institute of Agrochemistry and Food Technology (IATA/CSIC), Avenida Agustin Escardino 7, Paterna, 46980 Valencia, Spain;2. Institute of Nutrition, Food and Agrofood Technology (I.N.A.T.A.A.), University of Brother Mentouri, Constantine, Algeria;1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, China;2. Hubei Collaborative Innovation Center for Processing of Agricultural Products, Wuhan, Hubei 430023, China;3. School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China;4. Department of Animal & Food Sciences, University of Kentucky, Lexington, KY 40546, USA |
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| Abstract: | Air-classified wheat flour was dry-coated with microparticulated rice flour (30%, db) and/or microparticulated soybean hulls (up to 10%, db) using a hybridization system, and the physical properties of the dry-coated wheat flour were examined. The composite wheat flours exhibited the higher water-holding capacity but lower swelling power and oil-holding capacity than their counterpart mixtures. In pasting viscosity, the composites of wheat and rice flours had substantially lower values for peak viscosity and breakdown than did pure wheat flour. The incorporation of soybean hulls to the composites of wheat and rice flours further reduced the peak viscosity. The composites with rice flour and soybean hulls showed slightly higher melting (gelatinization) temperatures but lower melting enthalpy compared to the counterpart mixtures. By using the composite flours for the deep-fat fried doughnut preparation, the oil uptake could be substantially reduced by approximately 30%, in comparison to pure wheat flour or the mixture samples. The composite wheat flours with microparticulated rice flour and soybean hulls produced dough matrices with improved compactness and cell structure, which were attributed to the reduced fat uptake during frying. |
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