Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour

He Yaqiang; Yu Xinyu; Zhang Dewang; Zhao Jikai; Chen Zhicheng

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Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour

He Yaqiang, Yu Xinyu, Zhang Dewang, Zhao Jikai, Chen Zhicheng

Published in Asia-Pacific Journal of Food Science and Technology (Volume 1, Issue 1)

Received: 9 February 2019 Accepted: 3 April 2019 Published: 9 July 2019

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Abstract

The purpose of this research is to study the effect of adding horseradish leaf flour to flour on the quality of compound flour. The experiment method used Jinan and Xinjiang flour as raw materials to study the effect of adding 2% horseradish leaf flour on flour quality. The results showed that the water content of WF decreased more than 2%, the ash content of the WF increased 0.23% ~ 0.24%. The wet gluten content and crude protein content of different flour varieties were significantly different (p < 0.05). The regularity of the influence of the addition of spicy wood leaf powder on the falling value of flour is not too obvious. The variable is higher or lower when different flour is added with spicy wood leaf powder. The insoluble dietary fiber of WF increased 0.40% ~ 1.05%, but the soluble dietary fiber reduced 0.22% ~ 1.23%. The changes of total dietary fiber content in flour with horseradish leaf flour were almost irregular. Peak, trough, final viscosity, and pasting temperature decreased 400 cP~600cP, 558cP~717 cP, 763cP~876cP, 159cP~205 cP, 0.18°C ~0.33°C, respectively. Farinograph water absorption of the WF increased 0.06%. The parameters of Tensiling properties of wheat flour dough increased except the energy of extension, whereas extensibility decreased.

Published in	Asia-Pacific Journal of Food Science and Technology (Volume 1, Issue 1)
Page(s)	11-15
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Moringa Oleifera Leaf Powder, Powder Tension, Dietary Fiber Content, Gelatinization Properties

References

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[6]	段丽丽,贾洪峰,赵美丽,等. 辣木叶粉在曲奇饼干中的应用[J]. 粮食与油脂, 2018, 31(1): 38-41。
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[8]	王怡然, 王金水, 赵谋明, 等. 小麦面筋蛋白的组成、结构和特性[J]. 食品工业科技, 2007, 10: 228-231. DOI: 10.3969%2fj.issn.1002-0306.2007.10.074。
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APA Style

He Yaqiang, Yu Xinyu, Zhang Dewang, Zhao Jikai, Chen Zhicheng. (2019). Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour. Asia-Pacific Journal of Food Science and Technology, 1(1), 11-15.

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ACS Style

He Yaqiang; Yu Xinyu; Zhang Dewang; Zhao Jikai; Chen Zhicheng. Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour. Asia-Pac. J. Food Sci. Technol. 2019, 1(1), 11-15.

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AMA Style

He Yaqiang, Yu Xinyu, Zhang Dewang, Zhao Jikai, Chen Zhicheng. Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour. Asia-Pac J Food Sci Technol. 2019;1(1):11-15.

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@article{10037456,
  author = {He Yaqiang and Yu Xinyu and Zhang Dewang and Zhao Jikai and Chen Zhicheng},
  title = {Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour},
  journal = {Asia-Pacific Journal of Food Science and Technology},
  volume = {1},
  number = {1},
  pages = {11-15},
  url = {https://www.sciencepublishinggroup.com/article/10037456},
  abstract = {The purpose of this research is to study the effect of adding horseradish leaf flour to flour on the quality of compound flour. The experiment method used Jinan and Xinjiang flour as raw materials to study the effect of adding 2% horseradish leaf flour on flour quality. The results showed that the water content of WF decreased more than 2%, the ash content of the WF increased 0.23% ~ 0.24%. The wet gluten content and crude protein content of different flour varieties were significantly different (p < 0.05). The regularity of the influence of the addition of spicy wood leaf powder on the falling value of flour is not too obvious. The variable is higher or lower when different flour is added with spicy wood leaf powder. The insoluble dietary fiber of WF increased 0.40% ~ 1.05%, but the soluble dietary fiber reduced 0.22% ~ 1.23%. The changes of total dietary fiber content in flour with horseradish leaf flour were almost irregular. Peak, trough, final viscosity, and pasting temperature decreased 400 cP~600cP, 558cP~717 cP, 763cP~876cP, 159cP~205 cP, 0.18°C ~0.33°C, respectively. Farinograph water absorption of the WF increased 0.06%. The parameters of Tensiling properties of wheat flour dough increased except the energy of extension, whereas extensibility decreased.},
 year = {2019}
}

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TY - JOUR
T1 - Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour
AU - He Yaqiang
AU - Yu Xinyu
AU - Zhang Dewang
AU - Zhao Jikai
AU - Chen Zhicheng
Y1 - 2019/07/09
PY - 2019
T2 - Asia-Pacific Journal of Food Science and Technology
JF - Asia-Pacific Journal of Food Science and Technology
JO - Asia-Pacific Journal of Food Science and Technology
SP - 11
EP - 15
PB - Science Publishing Group
UR - http://www.sciencepg.com/article/10037456
AB - The purpose of this research is to study the effect of adding horseradish leaf flour to flour on the quality of compound flour. The experiment method used Jinan and Xinjiang flour as raw materials to study the effect of adding 2% horseradish leaf flour on flour quality. The results showed that the water content of WF decreased more than 2%, the ash content of the WF increased 0.23% ~ 0.24%. The wet gluten content and crude protein content of different flour varieties were significantly different (p < 0.05). The regularity of the influence of the addition of spicy wood leaf powder on the falling value of flour is not too obvious. The variable is higher or lower when different flour is added with spicy wood leaf powder. The insoluble dietary fiber of WF increased 0.40% ~ 1.05%, but the soluble dietary fiber reduced 0.22% ~ 1.23%. The changes of total dietary fiber content in flour with horseradish leaf flour were almost irregular. Peak, trough, final viscosity, and pasting temperature decreased 400 cP~600cP, 558cP~717 cP, 763cP~876cP, 159cP~205 cP, 0.18°C ~0.33°C, respectively. Farinograph water absorption of the WF increased 0.06%. The parameters of Tensiling properties of wheat flour dough increased except the energy of extension, whereas extensibility decreased.
VL - 1
IS - 1
ER -

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Author Information

He Yaqiang

School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
Yu Xinyu

College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
Zhang Dewang

Hainan Mulada Biotechnology Co., Ltd. Haikou, China
Zhao Jikai

School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
Chen Zhicheng

School of Food Science and Technology, Henan University of Technology, Zhengzhou, China

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Plain Text BibTeX RIS

APA Style

He Yaqiang, Yu Xinyu, Zhang Dewang, Zhao Jikai, Chen Zhicheng. (2019). Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour. Asia-Pacific Journal of Food Science and Technology, 1(1), 11-15.

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ACS Style

He Yaqiang; Yu Xinyu; Zhang Dewang; Zhao Jikai; Chen Zhicheng. Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour. Asia-Pac. J. Food Sci. Technol. 2019, 1(1), 11-15.

Copy | Download

AMA Style

He Yaqiang, Yu Xinyu, Zhang Dewang, Zhao Jikai, Chen Zhicheng. Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour. Asia-Pac J Food Sci Technol. 2019;1(1):11-15.

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@article{10037456,
  author = {He Yaqiang and Yu Xinyu and Zhang Dewang and Zhao Jikai and Chen Zhicheng},
  title = {Effects of Moringa Oleifera Leaf Powder on the Qualities of Wheat Flour},
  journal = {Asia-Pacific Journal of Food Science and Technology},
  volume = {1},
  number = {1},
  pages = {11-15},
  url = {https://www.sciencepublishinggroup.com/article/10037456},
  abstract = {The purpose of this research is to study the effect of adding horseradish leaf flour to flour on the quality of compound flour. The experiment method used Jinan and Xinjiang flour as raw materials to study the effect of adding 2% horseradish leaf flour on flour quality. The results showed that the water content of WF decreased more than 2%, the ash content of the WF increased 0.23% ~ 0.24%. The wet gluten content and crude protein content of different flour varieties were significantly different (p < 0.05). The regularity of the influence of the addition of spicy wood leaf powder on the falling value of flour is not too obvious. The variable is higher or lower when different flour is added with spicy wood leaf powder. The insoluble dietary fiber of WF increased 0.40% ~ 1.05%, but the soluble dietary fiber reduced 0.22% ~ 1.23%. The changes of total dietary fiber content in flour with horseradish leaf flour were almost irregular. Peak, trough, final viscosity, and pasting temperature decreased 400 cP~600cP, 558cP~717 cP, 763cP~876cP, 159cP~205 cP, 0.18°C ~0.33°C, respectively. Farinograph water absorption of the WF increased 0.06%. The parameters of Tensiling properties of wheat flour dough increased except the energy of extension, whereas extensibility decreased.},
 year = {2019}
}

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