Abstract
The effects of whole wheat flour (WWF) on the deep-frying kinetics of Chinese Sachima sticks were investigated in this study. Refined wheat flour (RWF) in the Sachima dry mix formula was replaced with WWF at different levels. There was a linear relationship between moisture content and structural oil content for all WWF substitution samples during deep-frying. The kinetic coefficients of moisture and oil transfer decreased significantly by substitution with WWF. WWF increased the spin-spin relaxation time of water molecules by enhancing the water-binding capacity in Sachima dough. The G’ (storage modulus) and G” (loss modulus) of Sachima dough reduced and the onset and peak temperatures increased as the substitution levels of WWF increased. Furthermore, WWF can partially substitute RWF to produce lower oil content Sachima, which had a smooth surface with fewer and smaller voids. In conclusion, WWF affect significantly the oil absorption of Sachima.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.