Abstract:

Sea buckthorn and sour jujube, both rich in nutritional and bioactive substances, have important medicinal values.
The aim of this study was to investigate the effect of different incorporation levels (0%, 1%, 3%, 5%, 7%, and 9%) of sea
buckthorn or sour jujube powder on the properties of wheat flour. The pasting, farinograph and gel texture properties of
blends were measured by rapid visco analyzer, farinograph and texture analyzer, respectively. Thereafter, the ultrastructure
of gluten was determined by scanning electron microscopy. The results of the present study showed that the peak, trough
and final viscosity of samples decreased with increasing addition of sour jujube powder (SJP), while sea buckthorn fruit
powder (SBFP) at high levels (5%–9%) could increase the values of pasting parameters. With increasing sea buckthorn
fruit powder or sour jujube powder content, water-absorbing capacity, hardness, gumminess and chewiness decreased,
whereas dough development time, stability time and farinograph quality number decreased at first, and then tended to
remain constant. Scanning electron microscopy images also showed that SJP and SBFP weaken the gluten-starch network of
dough. Therefore, the addition of SJP and SBFP can lead to changes in pasting properties, farinograph properties, gel texture
properties of blends and gluten ultrastructure.

Key words: pasting properties, farinograph properties, texture properties