eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2018-05-05 6 5 277 284 10.12691/jfnr-6-5-1 JFNR2018651 article Weishi Wang 1 Lulu Deng 1 Sumei Zhou 2 Yan Li 2 3 4 Li Wang wl0519@163.com 4 4 4 Haifeng Qian 4 4 4 Hui Zhang 4 4 4 Xiguang Qi 4 4 4 School of Food Science and Technology, Jiangnan University, Wuxi, China Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing, China 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. http://pubs.sciepub.com/jfnr/6/5/1/jfnr-6-5-1.pdf whole wheat flour Sachima mass transfer thermal properties oil absorption