Influence of addition and proportion of blueberry wine residue on dough characteristics

Autor:	Li-Na Liu, Hong-Jia Lu, Wen-Lin Zhang
Jazyk:	English<br />Spanish; Castilian
Rok vydání:	2023
Předmět:	Blueberry wine residue addition amount low-gluten dough dough properties Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Zdroj:	CyTA - Journal of Food, Vol 21, Iss 1, Pp 404-409 (2023)
Druh dokumentu:	article
ISSN:	19476337 1947-6345 1947-6337
DOI:	10.1080/19476337.2023.2210191
Popis:	ABSTRACTBlueberry wine residue was added to low-gluten flour in proportions of 0, 2, 4, and 6%, and the effect on dough properties was studied. The addition of blueberry wine residue reduced the final viscosity and retrogradation value of low-gluten flour dough, and changed the water absorption, formation time, textural characteristics, and colour difference. With increasing amounts of blueberry wine residue, the water absorption, pasting temperature, formation time, hardness, colour, and luster of the dough gradually increased, whereas the stability time, final viscosity, retrogradation value, and chewiness gradually declined. When the amount of blueberry wine residue was 4%, the resulting dough properties were more suitable for the processing of dough products. This study provides a theoretical reference for the application of blueberry wine residues in food.
Databáze:	Directory of Open Access Journals
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