The properties of wheat flour added okara dietary fiber were analyzed through RVA, DSC and TPA. RVA results showed that：the pasting parameters of high gluten flour and middle gluten flour increased slightly after adding a littel okara dietary fiber;when the dietary fiber addition increased to a certain extent, the viscosity decreased because of the reduction of starch molecules in the system. DSC results showed that：okara dietary fiber could increase the gelatinization temperature of high gluten flour and low gluten flour, but decrease that of middle gluten flour; the enthalpy of all the samples decreased. TPA results showed that ： with the addition of dietary fiber, for high gluten flour, dough elasticity, viscosity and resilience decreased slightly, for low gluten flour,dough elasticity,viscosity and recovery increased slightly,but for middle gluten flour, dough elasticity and recovery were increased, while the viscosity decreased slightly.
Cereal ＆ Feed Industry