Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles
In order to expand the application scope of rabbit bone, the degreasing rabbit bone micro powder (DRBM) which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles. The results showed that, with the increasing of DRB...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060182 |
| _version_ | 1798017514492395520 |
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| author | Jingbing XU Hongjun LI Xue LI Qing MAO Zhifei HE |
| author_facet | Jingbing XU Hongjun LI Xue LI Qing MAO Zhifei HE |
| author_sort | Jingbing XU |
| collection | DOAJ |
| description | In order to expand the application scope of rabbit bone, the degreasing rabbit bone micro powder (DRBM) which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles. The results showed that, with the increasing of DRBM, the whiteness of the mixed dough decreased, and the blue yellow value increased significantly(P<0.05), and the range of color change was small when the proportion of DRBM was less than 8%. The microstructure of the dough showed that the bone meal particles began to destroy the gluten network structure obviously when the addition amount reached 12%. The results of Mixolab mixing tester showed that, the addition of DRBM could improve the kneading resistance, the strength and gelatinization speed of dough, and delayed the aging of dough, but reduced the water absorption of dough and the stability of gelatinized hot glue, as well as the enzymatic hydrolysis of amylase. The rheological properties of mixed powder were within an acceptable range when the addition of DRBM was less than 12%. The addition of DRBM significantly improved the mineral and lysine content of noodles (P<0.05), accelerated the gelatinization speed and shortened the cooking time. However, the mixing of DRBM would reduce the cooking characteristics of noodles. Combined with sensory score and texture analysis, the quality of noodles were better when the addition amount of DRBM was less than 8%, and the apparent state of noodles inclined to be bad while the addition amount was more than 12%. In conclusion, the addition ratio of DRBM in noodle processing should not exceed 12% without adding quality improver. |
| first_indexed | 2024-04-11T16:07:24Z |
| format | Article |
| id | doaj.art-8a78d12d198145279c72082fe985aea6 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-11T16:07:24Z |
| publishDate | 2022-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-8a78d12d198145279c72082fe985aea62022-12-22T04:14:46ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-02-0143410511310.13386/j.issn1002-0306.20210601822021060182-4Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and NoodlesJingbing XU0Hongjun LI1Xue LI2Qing MAO3Zhifei HE4College of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaChongqing Institute for Food and Drug Control, Chongqing 401121, ChinaCollege of Food Science, Southwest University, Chongqing 400715, ChinaIn order to expand the application scope of rabbit bone, the degreasing rabbit bone micro powder (DRBM) which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles. The results showed that, with the increasing of DRBM, the whiteness of the mixed dough decreased, and the blue yellow value increased significantly(P<0.05), and the range of color change was small when the proportion of DRBM was less than 8%. The microstructure of the dough showed that the bone meal particles began to destroy the gluten network structure obviously when the addition amount reached 12%. The results of Mixolab mixing tester showed that, the addition of DRBM could improve the kneading resistance, the strength and gelatinization speed of dough, and delayed the aging of dough, but reduced the water absorption of dough and the stability of gelatinized hot glue, as well as the enzymatic hydrolysis of amylase. The rheological properties of mixed powder were within an acceptable range when the addition of DRBM was less than 12%. The addition of DRBM significantly improved the mineral and lysine content of noodles (P<0.05), accelerated the gelatinization speed and shortened the cooking time. However, the mixing of DRBM would reduce the cooking characteristics of noodles. Combined with sensory score and texture analysis, the quality of noodles were better when the addition amount of DRBM was less than 8%, and the apparent state of noodles inclined to be bad while the addition amount was more than 12%. In conclusion, the addition ratio of DRBM in noodle processing should not exceed 12% without adding quality improver.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060182rabbit bonemicro powderproportiondough propertiesnoodles properties |
| spellingShingle | Jingbing XU Hongjun LI Xue LI Qing MAO Zhifei HE Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles Shipin gongye ke-ji rabbit bone micro powder proportion dough properties noodles properties |
| title | Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles |
| title_full | Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles |
| title_fullStr | Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles |
| title_full_unstemmed | Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles |
| title_short | Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles |
| title_sort | effect of degreasing rabbit bone micro powder on the characteristics of dough and noodles |
| topic | rabbit bone micro powder proportion dough properties noodles properties |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021060182 |
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