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From

Effect of Whole Wheat Flour on the Deep-frying Kinetics of Chinese Sachima

Weishi Wang, Lulu Deng, Sumei Zhou, Yan Li, Li Wang, Haifeng Qian, Hui Zhang, Xiguang Qi

Journal of Food and Nutrition Research. 2018, 6(5), 277-284 doi:10.12691/jfnr-6-5-1
  • Figure 1. (a) Effect of whole wheat flour on the changes in MC in fried Sachima sticks during deep-frying (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%); (b) Effect of whole wheat flour on the changes in SOC in fried Sachima sticks during deep-frying (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%); (c) Linear relationship between MC and SOC of fried Sachima sticks with different whole wheat flour substitutions during deep-frying (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%); (d) Linear relationship between kinetic coefficients km (■)/ko(●) and WWF substitution of fried Sachima sticks during deep-frying.
  • Figure 2. Effect of whole wheat flour on the T2 relaxation time distribution of Sachima dough (WWF substitution level: ■ 0% (control), ● 25%, ▲ 50%, ◆ 75%, * 100%)
  • Figure 3. Effect of whole wheat flour on the rheological properties of Sachima dough. (a). G’: storage modulus; (b). G’’: loss modulus. (WWF substitution level: ■ 0% control, ● 25%, ▲ 50%, ◆ 75%, * 100%)
  • Figure 4. Effect of whole wheat flour on the surface (a) and inner section (b) scanning electron micrographs of fried Sachima sticks Control, 25%, 50%, 75%, and 100% meant the WWF substitution level was 0, 25%, 50%, 75%, and 100%, respectively