@article{jfnr2018651,
author={{Wang, Weishi and Deng, Lulu and Zhou, Sumei and Li, Yan and Wang, Li and Qian, Haifeng and Zhang, Hui and Qi, Xiguang},
title={Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima},
journal={Journal of Food and Nutrition Research},
volume={6},
number={5},
pages={277--284},
year={2018},
url={http://pubs.sciepub.com/jfnr/6/5/1},
issn={2333-1240},
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.},
doi={10.12691/jfnr-6-5-1}
publisher={Science and Education Publishing}
}