Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles

XU Jingbing; LI Hongjun; LI Xue; MAO Qing; HE Zhifei

doi:10.13386/j.issn1002-0306.2021060182

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 105-113. > DOI: 10.13386/j.issn1002-0306.2021060182

XU Jingbing, LI Hongjun, LI Xue, et al. Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles[J]. Science and Technology of Food Industry, 2022, 43(4): 105−113. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060182.

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Effect of Degreasing Rabbit Bone Micro Powder on the Characteristics of Dough and Noodles

XU Jingbing^{1, 2,},
LI Hongjun^{1, 3},
LI Xue^{1, 4},
MAO Qing²,
HE Zhifei^{1, 3, ,}

1.
College of Food Science, Southwest University, Chongqing 400715, China
2.
Chongqing Institute for Food and Drug Control, Chongqing 401121, China
3.
Chongqing Engineering Research Center of Regional Food, Chongqing 400715, China
4.
Agro-product Processing Institute, Chongqing Academy of Agricultural Science, Chongqing 401329, China

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Received Date: June 22, 2021
Available Online: December 16, 2021

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Abstract

Abstract

In order to expand the application scope of rabbit bone, the degreasing rabbit bone micro powder (DRBM) which was previously studied by the project group was added into wheat flour to study the effect of DRBM on the properties of dough and noodles. The results showed that, with the increasing of DRBM, the whiteness of the mixed dough decreased, and the blue yellow value increased significantly(P<0.05), and the range of color change was small when the proportion of DRBM was less than 8%. The microstructure of the dough showed that the bone meal particles began to destroy the gluten network structure obviously when the addition amount reached 12%. The results of Mixolab mixing tester showed that, the addition of DRBM could improve the kneading resistance, the strength and gelatinization speed of dough, and delayed the aging of dough, but reduced the water absorption of dough and the stability of gelatinized hot glue, as well as the enzymatic hydrolysis of amylase. The rheological properties of mixed powder were within an acceptable range when the addition of DRBM was less than 12%. The addition of DRBM significantly improved the mineral and lysine content of noodles (P<0.05), accelerated the gelatinization speed and shortened the cooking time. However, the mixing of DRBM would reduce the cooking characteristics of noodles. Combined with sensory score and texture analysis, the quality of noodles were better when the addition amount of DRBM was less than 8%, and the apparent state of noodles inclined to be bad while the addition amount was more than 12%. In conclusion, the addition ratio of DRBM in noodle processing should not exceed 12% without adding quality improver.
- rabbit bone,
- micro powder,
- proportion,
- dough properties,
- noodles properties

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References (29)

References

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