Effect Of Red Jujube Powder On Quality Characteristics Of Dough And Nang

Red Jujube is rich in protein,polysaccharides,total phenols,dietary fiber and other nutrition.It has rich resource of market and great potential about development and utilization.Nang is one of the most distinctive wheat flour cakes in Xinjiang,and it is non-perishable,crispy and nutritious.Combining Nang and red jujube,this subject studied red jujube powder affected the thermodynamic properties,viscosity properties,rheological properties and texture properties on the wheat flour and dough.Optimize the craft formula of red jujube Nang and evaluate the nutritional value and antioxidant capacity of red jujube Nang.1.According to the analysis of physical and chemical properties,nutrition and antioxidant capacity of five kinds of red jujube powder,water content(12.26%),protein(6.27%),ash(2.33%),total phenol(16.34mg GAE/g DW)and antioxidant capacity(3.62mg Rutin/g DW)of Xinjiang jujube are the highest.And its polysaccharides(29.36 g GLC/100g DW)and flavonoids(2.40 mg Rutin/g DW)were higher.Thus Xinjiang jujube is selected as the raw material for making red jujube Nang.2.Effects of jujube powder on wheat flour quality and dough characteristics:(1)With the increase of the amount of red jujube powder,the onset temperature,peak temperature,end temperature and enthalpy of the mixture powder increased trend is not significant.The peak viscosity,trough viscosity,break down,final viscosity and setback of mixed powder represent significantly decreased trend and lower than the wheat flour.The pasting temperature of mixed powder rose slightly.This indicated that the addition of jujube powder enhanced the thermal stability and anti-aging ability of wheat flour.(2)With the increase of the amount of jujube powder,the development time of dough,water absorption and weakness of dough was rose and the stability time was reduced.The area under the curve of dough and the extension are increased first and decreased finally,the stretching ratio and tensile resistance increased.When the addition amount of jujube was between 0%and 10%,the development time of dough and weakening increased,the stability time decreased.This indicated that the addition of jujube flour weakened the dough tenacity and the processing capacity of dough became worse.When the addition amount of jujube powder is 15%-25%,the area under the curve of dough is less than 50 cm~2 and the extension is less than 100 mm.The quality of dough and baking quality become worse,which is not suitable for making flour products.(3)Adding jujube powder can increase the hardness and chewiness of dough,the trend of resilience,springing and adhesiveness are increased first and decreased finally.The microstructure of dough was damaged gradually,and its functional properties were reduced.When the amount of red date powder in wheat flour is 10%or 15%,resilience,springing and adhesiveness of dough was stable,the damage degree of dough was low.Gluten network formation is better and the dough has strong gas capacity.When the content of red jujube powder in wheat flour are 10%and 15%,it is suitable for making bread,pizza,Nang and other flour food.3.Red jujube Nang formula optimized:the weight of mixed powder as base weight,red jujube powder 9.44%,water 41.67%,yeast 0.16%,salt 0.55%.The comprehensive score of Nang with optimized formula was 92,and its quality was improved obviously.4.Compared with the traditional Nang,dietary fiber,polysaccharides,total phenols and total flavonoids of red jujube Nang(10%)were increased and the antioxidant capacity was significantly enhanced.The microstructure of red jujube Nang was better,when the amount of red jujube powder was 5%,10%and 15%.To sum up,red jujube Nang is a kind of bake product and contains dietary fiber,rich nutrition and strong antioxidant capacity.