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Physicochemical Properties of Onion Powder Added Wheat Flour Dough  

Bae, Jong-Ho (Department of Confectionery Decoration, Daegu Mirae College)
Woo, Hi-Seob (School of Food Science, Dongju College)
Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University)
Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.3, 2003 , pp. 436-441 More about this Journal
Abstract
The physiochemical properties of wheat flour dough added with onion powder were investigated. The color value of mixed onion powder was added and had low values of lightness and redness, as well as high value of yellowness. Water absorption of the wheat flour dough decreased with the increase in the onion powder. Both development time and stability of the wheat flour dough with onion powder added were less than those of the control. An increase in the added amount of onion powder resulted in an increase of weakness. The maximum viscosity gradually decreased with the increase the amount of onion powder, while the temperature of gelatination did not change. The wheat flour dough extensibility decreased, and the resistance of extension and area under the curve increased in the onion powder. It is of considerable note that the pH of the wheat flour dough decreased in the process of fermentation with an increase in the amount of onion powder.
Keywords
onion powder; dough; water absorption; viscosity; extensibility;
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