Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of the addition of coarse cereals and beans on physical properties of wheat dough[J]. Science and Technology of Food Industry, 2013, (01): 80-84. DOI: 10.13386/j.issn1002-0306.2013.01.048
Citation: Effect of the addition of coarse cereals and beans on physical properties of wheat dough[J]. Science and Technology of Food Industry, 2013, (01): 80-84. DOI: 10.13386/j.issn1002-0306.2013.01.048
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Effect of the addition of coarse cereals and beans on physical properties of wheat dough

    Abstract
  • The 3 recipes were composed with the high-tensile wheat flour and 11 kinds of coarse cereals and beans, including corn, soybean, barley, oat, buckwheat, millet, proso millet, black rice, sorghum, mug bean and jumby bean.The texture analyzer was used to test the effect of addition of coarse cereals and beans on the physical property indexes of hardness, springiness, gumminess, and chewiness.The Box-Behnken design of response surface methodology was used to select the optimum parameters, which could lay a foundation of the studies for further development of the coarse cereals and beans.
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