What is the effect of adding moringa leaf powder on wheat flour dough quality?

Moringa oleifolia leaves contain rich nutrients and functional components. About 25g of moringa leaf powder contains 270% of a child’s daily requirement of VA, 42% of protein, 125% of calcium, 70% of iron and 22% of VC. For pregnant and lactating women, moringa leaves can also maintain the health of lactating women, fetuses or babies, and provide a lot of iron, protein, copper, sulfur and VB. Moringa leaf has the functions of lowering blood sugar, protecting heart and liver, treating ulcer, anticancer, antibacterial and anti-inflammatory. Due to its rich nutritional content and functionality, moringa leaf has become a health food and dietary supplement, being added to foods such as bread, biscuits, yogurt and cheese.
Zhu Hong, Qiu Ju, Wang Jing, et al., from the Institute of Food and Nutrition Development of the Ministry of Agriculture, added moringa leaf powder as a dietary supplement to wheat flour and selected important dough quality parameters such as flour properties, dough stretching properties and gelatinization properties as indicators to evaluate the effects of adding moringa leaf powder with different particle sizes on wheat flour dough. At the same time, the improvement degree of moringa moringa leaf powder on the rheological properties of wheat flour dough was studied in order to clarify the influence of moringa moringa leaf powder on the quality of wheat flour dough, and to provide theoretical reference for the application of moringa moringa leaf powder in the flour industry. Particle size distribution of moringa powder
The median particle size D0.5 of ultrafine pulverized powder and 60-mesh sample were 148.1 μm and 22.1 μm, respectively. The results showed that the average particle size was greatly reduced and the median particle size was less than 25 μm, and the ultrafine powder was successfully prepared. The homogeneous degree represents the width of particle size distribution, and a small homogeneous degree indicates that the particle size of the powder is concentrated in a relatively narrow range.
Effect of moringa powder with different particle sizes and addition of moringa powder on the color of wheat flour
The L* value and the particle size of moringa leaf powder increased with the decrease, and the brightness of the powder was significantly increased by ultrafine grinding. The reason why ultrafine grinding can increase the brightness of moringa powder is that the reduction of particle size increases its surface area, exposing the internal structure of cellulose, hemicellulose, protein, etc., increasing the reflection of light and improving the brightness.
Effect on the characteristics of wheat flour
After adding moringa leaf powder, the stability time of dough decreased significantly from 5.3 min to about 2 min, indicating that gluten strength decreased. This is due to the gluten concentration being diluted by moringa leaf powder.
The weakening degree is expressed as the difference between the middle value of the curve bandwidth when the dough reaches the formation time point and the middle value of the curve bandwidth 12 min after this point, and also represents the stirring resistance of wheat flour.
The greater the degree of weakening, the weaker the gluten, the easier the dough is to flow, and the operability becomes worse. After adding moringa leaf powder, the weakening value of wheat flour increased significantly, and the strength of flour gluten decreased and the toughness weakened.
Effect on tensile properties of wheat flour dough
After adding moringa leaf powder, the maximum tensile resistance and elongation of dough showed a significant decrease trend. The maximum tensile resistance decreased from 234.9 BU to 130 BU, especially after the addition of moringa leaf powder with larger particle size, the maximum tensile resistance decreased to 114.7 BU. Elongation decreased from 143.1mm to 120-130mm. This may be because the addition of moringa leaf powder not only diluted the gluten content, but also hindered the intertwining of gluten protein molecules, thus weakening the gluten strength and elasticity after awakening.
Effect on gelatinization characteristics of wheat flour
The addition of moringa leaf powder had no obvious effect on the gelatinization temperature of wheat flour. After the addition of moringa leaf powder, the peak viscosity of wheat flour decreased significantly from 531 BU to 303 ~ 355 BU, and the smaller the particle size of moringa leaf powder, the greater the decline in peak viscosity.
Moringa leaf powder also contains a certain amount of dietary fiber, which is similar to wheat bran, and these components make the peak viscosity decrease. The composition of starch, particle size, damage degree of starch and protein in wheat flour are important factors affecting the gelatinization characteristics of wheat flour.
conclusion

The influence trend of moringa moringa leaf powder with different particle sizes on important quality indexes of wheat dough was studied. After 5% moringa leaf powder was added, the water absorption and gelatinization temperature of wheat dough did not change significantly, but the formation time, stability time, maximum tensile resistance, elongation, peak viscosity and recovery value decreased significantly, and the decay value increased significantly.
Among these indexes, the particle size of moringa leaf powder had no significant difference on the formation time and stability time of wheat dough, but had great difference on the maximum tensile resistance and elongation. The smaller the particle size of moringa leaf powder, the smaller the influence on the maximum tensile resistance, the greater the influence on the elongation, peak viscosity and recovery value.
In addition, it was also found that the brightness of moringa moringa leaf powder after ultra-fine grinding was improved, and its negative effect on wheat flour quality was relatively small. Through the above research, we can see that if we want to add moringa leaf powder as a nutrient strengthening component in flour products, different types of wheat flour should be selected according to the type of flour products, so as to achieve the quality of mixed flour after adding moringa leaf powder to meet the requirements of the product.