Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Weishi Wang¹, Lulu Deng¹, Sumei Zhou², Yan Li^{1, 3}, Li Wang^{1, 3,} , Haifeng Qian^{1, 3}, Hui Zhang^{1, 3} and Xiguang Qi^{1, 3}

¹School of Food Science and Technology, Jiangnan University, Wuxi, China

²Institute of Agro-food Science & Technology, Chinese Academy of Agricultural Sciences, Beijing, China

³State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China

Cite this paper:
Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang and Xiguang Qi. Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima. Journal of Food and Nutrition Research. 2018; 6(5):277-284. doi: 10.12691/jfnr-6-5-1

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.

Keywords:
whole wheat flour Sachima mass transfer thermal properties oil absorption

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