Work

Effects of rose powder on the physicochemical properties of wheat flour and dough, and the quality of Chinese steamed bun

Year: 2024

Type: article

Abstract: Rose is rich in a variety of nutrients and active substances, making it suitable as functional raw materials in food. The effects of rose powder (RP) addition (1%–4%) on the physicochemical properties of wheat flour and dough, as well as the quality of Chinese steamed bun (CSB) were investigated. The results showed that higher RP addition (3%–4%) significantly changed the pasting properties of flour and rheological properties of dough, which were not conducive to the preparation of CSB. Conversely, lower RP addition (1%–2%) had little effect on the specific volume and texture characteristics of CSB, while also achieving the highest scores in sensory evaluation (78.00 and 81.67). More importantly, RP improved the ability of CSB to scavenge DPPH and ABTS free radicals, displaying a clear linear relationship between the amount of rose powder and the ability of scavenging free radicals. In conclusion, the optimal RP addition for CSB is 1%–2%, which provides new insights into the application of rose in food. • The addition of rose powder (RA) affected the pasting characteristics of flour. • The addition of RA increased the G′ and G" of dough. • The appropriate range for adding rose powder to CSB is 1% and 2%. • The CSB containing RA has excellent antioxidant properties and higher sensory quality.

Source: LWT

DOI: 10.1016/j.lwt.2024.117295

Authors: Yun Wang, Yansong Chen, Yuan Xiao, Haifeng Zhang, Chunmei Li

Institutions: Yangzhou University, Wannan Medical College

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,570