Abstract:

The effects of the addition of ultrafine ground CO2 blasting extrusion-treated okara (BE-JMO) on the properties
of dough were investigated. The results showed that the water absorption of wheat flour and the development time of dough
increased with the addition of BE-JMO. Moreover, adding BE-JMO also decreased the extension energy, extensibility
and tanδ of dough. With increasing amount of BE-JMO added in dough, its stability time and extension resistance
firstly increased and then decreased while the degree of softening displayed the opposite trend. The dough volume after
fermentation decreased with increasing BE-JMO addition and reached a plateau after fermentation for 40 min. These results
show that the addition of BE-JMO should not be beyond 7 g/100 g wheat flour and that the properties of dough with BE-JMO are
better than those with common okara.

Key words: CO2 blasting extrusion, okara, dough