Measurement of colour-grained wheat nutrient compounds and the application of combination technology in dough.

Abstract The objective of this study was to evaluate the effects of different colour-grained wheat flours on protein, TDF, fat, amino acid, microelement, physicochemical index, nutritional quality, farinograph properties and tensile test. The protein content of colour-grained wheat is higher than that of the common wheat, which is 11.74%–18.17 higher than the common wheat. The amount of essential amino acid content was 7.31%–18.13% higher than that of common wheat. By combination technology, No.6 (A 2 B 3 C 1) showed the greatest tensile test. Changes in qualities resulted from the combination of different flour with granules and gluten. The results of the current study offer opportunities for the steamed bread and noodle industry to use colour-grained wheat flours as an ingredient for enhancing the nutrient value amount of dough. Highlights • Measurement of colour-grained wheat nutrient compounds. • The novelty application of combination technology of colour wheat flour in dough. • The colour-grained wheats has potential to be utilized as a nutrient value foods. • Changes in qualities from the combination of colour flour with granules and gluten. [ABSTRACT FROM AUTHOR]