Mixed Flour Research Articles

Development of an automated control and management system for a fertilizer mixing plant

Relevance. The use of complex multicomponent fertilizers in some cases is unjustified economically and can often lead to soil degradation. In such cases, in order to ensure the plantʼs need for the necessary nutrients, it is advisable to use fertilizer mixtures with a given number of components. Thus, in order to comply with the exact proportions of the components of the created fertilizer mixture, the task of creating an automation system becomes urgent, which includes not only a machine for mixing with a high coefficient of unevenness of the resulting fertilizer mixture, but also a software package for determining the component composition of the fertilizer mixture depending on the conditions of the economy, as well as an automated system of weight control and control of metering dampers working together.Methods. The technologies of production of flour mixtures are considered, the main types of mixing used in their creation are determined. To implement the project on automating the processes of flour mixing at the developed technological installation, the methods of analytical, comparative, information and logical analysis of the initial information were used.Results. А system of automated control of the technological process of fertilizer mixture was obtained at the developed fertilizer mixture plant, which allows using the joint work of all components in it to calculate the necessary composition and formulation of the fertilizer mixture, to obtain high-quality fertilizer mixtures due to accurate dosing of components and their biological modification.

A Comparative Study of the Effects of Whole Cereals and Refined Cereals on Intestinal Microbiota.

Cereals are one of the most important foods on which human beings rely to sustain basic life activities and are closely related to human health. This study investigated the effects of different steamed buns on intestinal microbiota. Three steamed buns were prepared using refined flour (RF), 1:1 mixed flour (MF), and whole wheat flour (WF). In vitro digestion simulations were conducted using a bionic gastrointestinal reactor (BGR) to examine their influence on intestinal microbiota. The results showed that at 0.5% addition, butyric acid and short-chain fatty acids in WF were significantly different from those in RF and MF (p < 0.05). WF also promoted the proliferation of beneficial microbiota, such as Megamonas and Subdoligranulum. At 0.5%, 1.0%, and 1.5% additions of WF, acetic acid and short-chain fatty acids at 1.5% WF increased by 1167.5% and 11.4% from 0.5% WF, respectively, and by 20.2% and 7.6% from 1.0% WF, respectively. WF also promoted the proliferation of Bifidobacterium, Lactobacillus, and Bacteroides and inhibited the growth of pathogenic microbiota, such as Streptococcus, Enterococcus, and Klebsiella. These findings support the consumption of whole cereals and offer insights into the development of new functional foods derived from wheat.

Quality of purula (rice seasoning for anemia from soy protein hydrolysate and seaweed) during pilot plant scale development using drum drying process

Purula is a new rice seasoning product made from soy protein hydrolysate and seaweed. It contains low molecular weight (&lt;20 kDa) biopeptide from soybean that can enhance iron absorption and fortified with vitamin and mineral to prevent anemia. This research aimed to monitor the quality of purula and its main ingredient during pilot plant scale process. The two main ingredients of purula are soy protein hydrolysate flour and seaweed slurry. Steam flash explosion and enzymatic hydrolysis treatment were applied to the soybean, followed by drum drying to produce soy protein hydrolysate flour. Brown and green algae were blanched and grinded to make seaweed slurry. Then, they were mixed with flour mix, drum dried, and added with vitamin and mineral to produce purula. Proximate, microbiological, and heavy chemical analysis were conducted on samples taken during stages of purula processing. Moisture content and thickness of Purula flakes were examined during pilot plant process. Molecular weight of protein analysis was also conducted on raw soybean, soy protein hydrolysate, and purula. Microbiological and chemical quality of soy protein hydrolysate flour, seaweed slurry, and purula conform with the food safety requirement. This indicates that Purula is safe for human consumption. Purula flakes produced by drum drying process also share consistent results of moisture content and thickness of Purula flake within 5 days of production. Low molecular weight of protein (&lt;20 kDa) was produced on soy protein hydrolysate and still intact on purula finished product. This study concluded that purula is able to be properly produced on pilot plant scale.

Nutritional features of flour blends composed of durum wheat and lupin

SummaryThis study aims to improve the nutritional characteristics of durum wheat re‐milled semolina by adding 3%, 7%, 10% and 15% lupin flour (Lupinus albus L.) (L For lupin protein concentrate (LPC) (Lupinus angustifolius L.). Lupin flour showed a high protein content (40.05 g/100 g), which further increased to 55.00 g/100 g in the protein concentrate. Compared to re‐milled semolina, the protein content of the flour blends significantly increased for additions of LPC ≥ 3% and LF ≥ 7%. The lysine score significantly increased at levels of addition of LF or LPC ≥ 7%. The addition of LF at levels ≥ 3% determined an increase of manganese and iron, while copper and zinc increased at addition levels ≥ 10%. The macroelements significantly increased with the addition of LF (at levels ≥ 3% for magnesium; ≥10% for potassium and calcium; ≥15% for phosphorous) and LPC (at levels ≥ 3% for potassium and magnesium and ≥10% for calcium). The obtained flour mixes are potentially suitable for the formulation of biofortified and functional foods.

Investigation of the effect of using palm kernel powder in bread flour on quality parameters of flour

In this study, the effect of palm kernel powder (PKP), a vegetable waste, on the quality parameters of bread and dough was investigated. For this purpose, farinograph and extensograph values of doughs made from PKP-flour (2.5, 5, 7.5 and 10%) mixed flours were investigated. Weight, volume, specific volume, crust color, inner color and firmness values were investigated in bread made from mixed flour. The results showed that the water absorption, development time, stability, resistance to extension and maximum resistance values of the dough increased with the increase in the amount of PKP. It also decreased in degree of softening, extensibility and energy levels. The change in softening degree and stability values were found to be statistically significant (p&amp;lt;0.05). PKP additive caused a firmer structure in bread samples. It was observed that the weight, volume, specific volume, first-day hardness and third-day hardness values of the bread increased with the increase in PKP. L* and a* values of bread crust color and inner color decreased with the addition of PKP. The increase in PKP had a positive effect on bread quality by increasing dough stability and bread volume values.

Incorporation of Huangjing flour into cookies improves the physicochemical properties and in vitro starch digestibility

Huangjing contains no starch but rich in health-promoting compounds. The effects of Huangjing flour (HJF) on the physicochemical properties and quality of cookies were investigated by partially replacing wheat flour with HJF. The addition of HJF increased water solubility of the mixed flour and improved the crispness of cookies. The starch was lower approximately 69%, but obtained 8% higher protein and fat content than the control. The resistant starch increased from 23.74 to 41.37 g 100 g−1, which significantly reduced the in vitro digestibility of the cookies and resulted in a much lower estimated glycemic index (eGI) 53.67 (eGI<55) compared with 61.81 wheat flower control when 40% HJF was included. The microstructure of the products indicated that the exposure area of starch particles was greatly reduced by the addition of HJF. The onset temperature of gelatinization increased from 60.75 °C to 61.75 °C, and the enthalpy of gelatinization decreased from 1.68 to 0.88 J g−1 with the presence of 40% HJF, suggesting that the HJF could retard the gelatinization of the cookies. The above results demonstrate that inclusion of HJF into cookies improves the quality of cookies and also provides a strategy for the production of low-GI foods.

Технологические свойства теста из смеси ржаной и пшеничной муки с продуктами переработки облепихи

Processed fruit and berry raw materials often become part of bakery formulations. They increase the nutritional value of the finished product and change the rheological properties of the dough. Processed sea buckthorn (Hippophaё rhamnoides L.) maintains natural biochemical properties, which makes it a valuable food ingredient. The research objective was to conduct a comprehensive study of the technological properties of dough made of rye and wheat flour with sea buckthorn meal and dry sea buckthorn extract.&#x0D; The research involved sea buckthorn extract and meal mixed with wheat and rye flour, as well as dough and bread from the experimental flour mixes. The experimental part included standard methods used in the bakery industry.&#x0D; The sea buckthorn meal and extract contained protein (10.3 and 4.3%), crude fiber (8.7 and 0.3%), pectin (5.27 and 0.11%), and ascorbic acid (21.63 and 53.68 mg/100 g). They were highly acidic: 4.9 and 3.0%, respectively. As a result, protein substances and dietary fibers took a longer time to swell. The high acidity also inhibited α-amylase, which improved the rheological properties but increased the dough development time and stability. The sea buckthorn products had a positive effect on the starch crystallization processes and reduced the storage-related starch degradation. The sensory evaluation of the bread described its shape as regular, with fluffy crumb and pleasant sea buckthorn flavor. &#x0D; Thus, sea buckthorn meal and extract proved excellent technological acidifiers and regulators of amylolytic activity. The additives made it possible to reduce the amount of liquid rye sourdough from 30 to 15% and the fermentation time because the dough acidity reached 7.5–8.0 degrees.

Screening of different flours for 3D food printing: Optimization of thermomechanical process of soy and rye flour dough

3D food printing allows the development of personalized food, but it is necessary to diversify the printable recipes to propose a varied food offer. The objective of this project was to explore the printability potential of different flours and to optimize a thermomechanical process (mixing and heating of water and flour) to ensure good print quality. A bibliographic study of 25 flours and an experimental screening of five flours was conducted. Thanks to the previous steps, soy and rye flour were selected because of their interesting nutritional value and their printability potential. An experimental design (10 trials) for each flour showed a significant impact of the process parameters studied (percentage of water content and duration of the thermomechanical treatment) on print quality. The reverse engineering approach demonstrated that the optimal water content is similar for both flour (Soy: 59%, Rye: 60%), but the optimal duration of the thermomechanical treatment is quite different (Soy: 27 min, Rye: 22 min). Industrial relevance textInterest in 3D food printing has continued to grow in recent years. Products with different flavors, shapes and textures have been proposed in many studies. However, print quality is not always easy to predict and to obtain, especially when faced with nutritional or functional constraints. In our study, we developed a 3-steps approach (two screening steps including bibliographic and experimental method and then one optimization step) to propose new edible ink combining interesting nutritional composition and good print quality. To achieve this goal a design of experiments based on two process parameters (water content and duration of thermomechanical treatment) was conducted and a predictive model was established for soy and rye flours. The reverse-engineering method allowed determining the process parameters to use to ensure good print quality and stability of 3D-printed products. This approach could be applied for the development of new edible ink using other flours or integrating different ingredients.

Effect of dry-fractionated pea protein on the physicochemical properties and the nutritional features of gluten-free focaccia flat bread

The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. The special cubic model significantly described all the responses determined in the dough and flour mixes, and most of those determined in the focaccia. The pea protein concentrate influenced the pasting properties of the flour mixes resulting in a decrease of viscosity. The midpoint of the experimental domain (focaccia containing 5 g/100 g of pea protein concentrate and 20 g/100 g of rice flour and corn flour each) was optimal, being not affected by the discolorations typical of pea (a* = 11.97, b* = 31.86, corresponding to an orange hue), having crumb hardness and chewiness of 9.11 N and 4.83 N, respectively, and moderate legume odor and flavor (5.6 and 5.3 c.u. in a 0–9 scale, respectively). The selected formulation could be labelled as “source of protein” (energy value provided by proteins >12%), “source of fiber” (fiber >3 g/100 g), and “low-fat” (fat <3 g/100 g).

Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread.

The present study was conducted to evaluate the addition of a mixture of oleaster (OL; E. angustifolia L.) and black cumin (BC; Nigella sativa) flours on the quality characteristics of toast bread. The concentration of OL and BC mixture (1:1 w/w ratio) was 0 (T1), 1.5% (T2), 2% (T3), and 2.5% (T4) of total flour content. The bread samples containing the mixture of OL and BC flours had more protein content (8.49%-9.65%) than the control (6.81%; p < .05). The highest phenolic compounds and DPPH free radical scavenging capacity were observed in T4 and T3 samples, respectively. The OL and BC flours decreased the brightness, yellowness, and chroma and increased the redness compared to the control. The mixed flour concentration influenced the bread's hardness and chewiness. Adding OL and BC flours increased the calcium content in the bread (467.65-600.41 ppm) compared to the control (363.9 ppm; p < .05). The OL and BC flour mixture created a more compact texture in the bread samples. In the sensory evaluation, there was not a significant difference between the overall acceptability of the bread containing the mixture of OL and BC flours and the control (p > .05). Finally, it is recommended to utilize a mixture of 2% of OL and BC flours in toast bread to improve its nutritional properties.

The Use of Pregelatinized Sweetcorn (Zea mays Saccharata Sturt.) in The Production of Instant Corn Bakwan flour Mix

Instant corn bakwan flour is a mixture of various flours with mixed spices so that it is practical in its production. This study aimed to determine the effect of pregelatinized sweet corn flour substitution on the physicochemical properties of instant corn bakwan flour. The research method used a completely randomized design (CRD) with 6 treatments, namely the substitution of pregelatinized sweet corn flour 0% as a control (T0), 5% (T1), 10% (T2), 15% (T3), 20% (T4), and 25% (T5). Each treatment was repeated 3 times. The data obtained were processed using statistical tests and further tests using Duncan Multiple Range Test (DMRT). The results of this research on the physical properties of instant corn bakwan flour showed the value of bulk density ranged from 0,77-0,79 g/ml, water absorption capacity of 165,67-187,67%, and solubility of 74,67-88,50%. The results of the chemical properties showed that the water content ranged from 10,67-11,67%, the ash content was 0,58-1,08%, the fat content wash 1,03-4,73%, the protein content was 9,65-10,49%, and carbohydrate content of 73,53-77,15%.. The substitution of pregelatinized sweet corn flour increased water absorption and solubility, protein content, fat content and β carotene of instant corn bakwan flour.

The Effects of the Mixed Fermentation of Honeysuckle Cereal Mixed Flour on the Dough Characteristics and Bread Quality

This study investigated the effects of the mixed solid fermentation of honeysuckle cereal mixed flour with lactic acid bacteria and yeast on dough characteristics and bread quality. Honeysuckle powder and whole wheat flour were mixed to make reconstituted cereal flour, and yeast and Lactobacillus plantarum were implanted and mixed to make dough for fermentation. The dynamic rheological properties of the dough were determined, and the properties of the reconstituted cereal flour bread were determined, including the texture characteristics and color; then, the sensory evaluation and antioxidant capacity of the bread were determined. The storage modulus (G′) and loss modulus (G″) of the dough increased gradually with the increase in the honeysuckle powder content, and the loss tangent value, tanδ (G″/G′), was less than 1.0. The loss tangent value of the dough had no significant change (p &gt; 0.05) with the increase in honeysuckle powder content; the L* value of the bread decreased from 88.50 to 76.00, the a* value increased from −1.87 to 0.79, and the b* value decreased from 21.04 to 13.68 with the increase in the amount of honeysuckle powder. When the honeysuckle powder addition was 4%, the reconstituted cereal bread was bright yellow and gave off a hint of bean and wheat flavor and had the best taste and quality. The hardness, chewiness, and the recovery of the bread decreased when the content of the honeysuckle powder was in the range of 0~4%, but the elasticity and the antioxidant and antiaging activity of the bread increased significantly (p &gt; 0.05). It was determined that the best content of honeysuckle powder was 4%. The mixed microbial fermentation of honeysuckle cereal mixed flour can improve the quality and enhance the nutritional value of bread.

Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage

The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.

Теоретичні аспекти доцільності створення безглютенових кексів, збагачених сиром кисломолочним, для закладів ресторанного господарства

In this article, the experience of using gluten-free flour for special-purpose confectionery products for restaurants was analyzed. Fortified cupcakes have high customer appeal and a higher nutritional value. A mix of rice and almond flour as an alternative to wheat flour, and cottage cheese with a fat content of 5% as source of protein were selected. The nutrition value, energy content, and biological value of the chosen raw materials (rice flour, almond flour and cottage cheese) were determined. A recipe for low-fat (less than 2,3 times) cupcakes with high protein content (more than 1,7 times) was created. The possibility of replacing wheat flour with other types of flour, such as rice flour and almond flour, in the ratio 2:1 was confirmed. The possibility of replacing a portion of the butter with cottage cheese in a 1:2:3 ratio was established. In the process of analyzing organoleptic properties, profile-graphics compositions for various properties like color, smell, shape, taste, and texture were made. The result shows that the new cupcakes have high-quality properties; the main difference is 24% due to the fact that the products have different taste, structure, and amount of water when compared to the control sample. Indicators for new cupcakes, such as moisture content (increasing to 5%) were determined. New cupcakes have a reduced fat content (43%)compared to the control sample. As a result of the experiments, the recipe for new fortified cupcakes for restaurants with high customer properties, nutrition, biological value, and low energy value was researched and justified. The new fortified cupcakes have good nutrition value with a high level of essential amino acids, which proves that the balance of essential amino acids is about the physiologically necessary norm.

Development of Bangle Rhizome and Purple Sweet Potato Flour Biscuit and Its in vivo Antioxidant Activity in High-Fat Diet-Induced Rats

Bangle rhizome and purple sweet potato could be used as functional food to overcome health problems such as hyperlipidemia. The anti-hyperlipidemic, nutritional properties of the above-said root vegetables could be formulated into a more community-preferred food in the form of biscuits. For this reason, this study aims to formulate biscuits from the mixed flour of bangle rhizome and purple sweet potato. Next, the prepared product's antioxidant activity and lipid-lowering properties are tested in vivo in high-fat diet-induced Wistar rats. In this study, bangle rhizome and purple sweet potato were turned into flour and formulated into three types of biscuits comprising different ratios of bangle rhizome and purple sweet potato flour (5:39 % w/w (F1), 3:41 % w/w (F2), and 2:42 % w/w (F3)). The study found that the baked products showed good organoleptic and physical properties, yielding golden- to brown-colored biscuits with a distinctive aroma and vaguely bitter after-taste, with F3 showing the highest hardness (8.94 0.18). The proximate analysis test showed that the biscuits achieved three of the six SNI 01-2973-2011 quality requirements. The best formula (F3) exhibited acceptable in vivo antioxidant catalase (5.12 0.16 U/mL) and glutathione peroxidase activity (64.44 2.11 U/mg) in high-fat diet Wistar rats tested for 28 days. The F3 formula was deemed the best, yielding biscuits with low moisture content and good crispiness. The formulated biscuits increased catalase's antioxidant activity (285.47%) and glutathione peroxidase (265.08%) more than the negative control. Hence, the study demonstrated that bangle rhizome and purple sweet potato-containing biscuits were potentially useful functional foods for improving antioxidant activity in high-fat diet-induced Wistar rats.

Nutritional and sensorial analysis of a lentil flour-based sweet pancake premix

Background: Legume flours have been a target for ingredient innovation in the last decade. Legume grains have high protein and fibre content and are gluten-free, making them suitable for different consumer types, including celiac. Additionally, legume grain cultivation reduces synthetic fertiliser application, providing environmental benefits and improving ecosystem functions. Methods: In this study, a commercial pancake flour mix where part of cereal flour was replaced with lentil flour was developed. The nutritional value was analysed and a quantitative blind affective test was performed to understand the consumer acceptability of the lentil-based pancakes. A questionnaire was developed to survey consumers preferences towards pancake consumption and purchase factors. Results: When compared to the commercial counterpart, the lentil-based pancakes had higher protein and lower carbohydrate and salt contents. Of the 90 non-trained panellists (72 women, 18 men; aged between 18 and 56), only 6% were consumers of pre-made pancake dry mixes. The panel attributed superior ratings in texture, flavour and global appreciation scales to the lentil-based pancakes and 63% of the participants responded they probably/certainly would buy the lentil flour pancakes if commercially available. Conclusion: It is possible to partially replace cereal flour with lentil flour in sweet pancake preparation, delivering a gluten-free product with an improved overall nutritional profile, and appealing to a broad range of consumer needs.

Recent Production and Marketing Scenarios of Water Chestnut (Trapa spp.) in India: A Review

Water chestnut (Trapa spp.) is an important annual, floated but rooted aquatic plant of temperate and tropical freshwater wetlands of India. The water chestnut is native to Europe, Asia and Africa and has been widely cultivated for a long time for food in Asia. It thrives best in nutrient-rich water with a pH range of 6.7 to 8.2. The plant Trapa spp. has also been recognized as analgesic, anti-inflammatory, anti-diabetic and anti-microbial. The kernels of water chestnut act as a diuretic, aphrodisiac, nutrient, appetizer, astringent, coolant, anti-diarrheal and tonic. It is an excellent source of minerals such as K, Ca and Mg, as well as carbohydrates and protein. In the creation of mixed products, many food products derived from the chestnut kernel and its flour are used. The yield per hectare is approximately 4-4.5 tones of fresh fruit and 1-1.5 tones of dry nuts. As fresh, canned fruit, dry nuts and flour, it has a very promising market in India and internationally. Fresh fruits are extremely delicious. TSS values varied from 7.0 to 9.00B. It is a very lovely and low-cost nutritious food that has the potential to manipulate the food market by making available various water chestnut mix flour items that might play an essential role in addressing malnutrition in India. This study of enumerated areas, production and marketing potential may be of immense value and great interest to researchers and academicians.

Mixed flour of wheat and Acrocomia: technological quality and shelf life

The mixed wheat and bocaiuva (Acrocomia totai) flour allow the development of new products to meet the consumer demand for foods with a healthy and functional appeal. Our study aimed to evaluate the physical-chemical and rheological quality of mixed flours during storage. Mixed flours with 10 and 20% replacement of wheat flour with bocaiuva flour were conditioned in impermeable films to water vapor, oxygen and light and stored at ambient temperature for up to 120 days. Flours were submitted to periodical physical-chemical and rheological analyses. Moisture stayed within the legal limit, and water activity was considered adequate to inhibit microbial growth. Titrable acidity increased in the first 30 days of storage. Adding 20% of bocaiuva to the wheat flour enriched the mixture with twice the carotenoids and higher total phenol content. The bioactive compounds showed a slight reduction during storage. The mixed flour can be indicated for elaborating bread, loaf, pasta, cakes and biscuits. The falling numbers point to the need for correcting the flour by adding enzymes to produce fermented foods.

DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGES ENRICHED WITH SPELT FLOUR

DEVELOPMENT OF TECHNOLOGY OF BOILED SAUSAGES ENRICHED WITH SPELT FLOUR

Effects of high‐temperature cooking soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper

SummaryWheat flour was replaced by soybean dregs with contents of 0.5%, 1.0%, 1.5%, 2.0% and 2.5% respectively. The effects of soybean dregs on the characteristics of non‐fermented dough and the sensory quality of dumpling wrapper were studied. The results showed that with the increase of the content of soybean dregs, the total weakening value and retrogradation value of mixed flour decreased. The cooking stability reached its maximum when the addition of soybean dregs was 1.0%. The attenuation value and enthalpy value of mixed powders decreased gradually, and the regeneration value was consistent with the research results of thermal–mechanical properties. This shows that the addition of soybean dregs enhances the thermal stability and anti‐ageing ability of wheat flour. The content of free water in dough decreases, which enhances the ability of doughs to bind water. The microstructure showed that when the addition amount was 1.0%–1.5%, soybean dregs had little damage to the gluten network structure in the dough. The sensory results showed that the use of soybean dregs in cooked dumpling wrapper products improved the sensory changes of potential consumers.