In view of the merits of all-purpose wheat flour (APWF) to soft wheat flour (SWF) in cost and protein supply, the feasibility of heat-moisture treatment (HMT, 19% moisture for 1 h at 60, 80 and 100 °C, respectively) to modify APWF as a substitute SWF in making short dough biscuits was explored. For underlying mechanisms, on the one hand, HMT reduced the hydration capacity of damaged starch particles by coating them with denatured proteins. On the other hand, HMT at 80 °C and 100 °C significantly denatured gluten proteins to form protein aggregates, highly weakening the gluten network in dough. These two aspects jointly conferred APWF dough with higher deformability and therefore significantly improved the qualities of biscuits. Moreover, the qualities of biscuits from APWF upon HMT-100 °C were largely comparable to that from SWF, even higher values were concluded in spread ratio, volume, specific volume and consumer acceptance.

中文翻译：

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湿热处理可以调节用于短面团饼干制作的通用小麦粉：证据和机制


鉴于通用小麦粉（APWF）相对于软质小麦粉（SWF）在成本和蛋白质供应方面的优点，热湿处理（HMT，19％水分，60、80和100°1小时）的可行性C，分别）探索修改APWF作为制作短面团饼干的替代品SWF。对于潜在机制，一方面，HMT 通过用变性蛋白质包覆受损淀粉颗粒来降低其水合能力。另一方面，80°C 和 100°C 下的 HMT 使面筋蛋白显着变性，形成蛋白质聚集体，从而大大削弱了面团中的面筋网络。这两方面共同赋予APWF面团更高的变形能力，从而显着改善饼干的品质。此外，在 HMT-100 °C 下，APWF 饼干的品质与 SWF 饼干的质量基本相当，在涂抹比、体积、比容和消费者接受度方面甚至更高。