Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch
Foods (Basel, Switzerland)(2023)
摘要
Hazelnut skin is a by-product produced from hazelnut processing. It can be used as a nutritional supplement due to its high nutrient values. The purpose of this study was to evaluate the dough properties of refined flour (RF) with the addition of hazelnut skin (HS), cross-linked starch (CS), and oxidized starch (OS). Principal component analysis showed a positive correlation between maximum torque, torque after maximum, and aggregation energy. Usage of 10% HS significantly (p < 0.05) decreased the mixograph MID line peak value indicating a weaker dough. Random forest (RFT) was conducted to classify the samples and to determine the importance levels of the analysis parameters. According to the results, AE and mixograph MID line peak values were the most discriminant parameters to distinguish the samples into groups. High-level HS alone caused undesirable effects on the dough quality, yet the addition of modified starches could be used to compensate for the undesirable effects. When used together, the interaction between hazelnut skin and modified starches should be considered. Glutopeak provides a means for assessing the impacts of additives such as hazelnut skin or modified starches on flour functionality.
更多查看译文
关键词
hazelnut skin,Glutopeak,modified starch,dough property
AI 理解论文
溯源树
样例
![](https://originalfileserver.aminer.cn/sys/aminer/pubs/mrt_preview.jpeg)
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要