The Effects Of Sodium Alginate On The Farinograph Characteristics And Dough Texture Of Oats

The subject is about that to make up for the weak defects of oatmeal bars by adding sodium alginate and gluten powder additives,because the oats is nutritious and healthy. The research is about the effects of odium alginate to the silty oat composite powder characteristics,the dough texture and the noodles quality. The article will provide a theoretical basis to the development of oat nutritious food.Oat ingredients could be measured by experiment. After analysing the physical and chemical indicators of all three oat flour products such as oat heart flour, oat whole flour and oat bran flour ,and the nutritional needs of people, we will select the oat whole flour to be the experimental research-based powder of the subject;Different viscosity algae Sodium can reduce the iodine solution blue of oat flour and the oat flour solubility values, also enhance the oat flour swelling power. We could determine 840mpa·s sodium alginate to do the subject experiments by 370mpa·s, 840mpa·s, 1250mpa·s three alginate experiments; From the measured results of the oats flour pasting properties, we know that sodium alginate can reduce the starting oat flour paste temperature, increase the peak viscosity and 50℃viscosity, reduce the value of oat flour gel, also obtain that the moderate adding content of sodium alginate is 0.3%.By farinograph experiment we analyse the he dough water absorption,dough development time,stability time,degree of softening and the wheat flour evaluation , which about different proportion of oat flour, so we could obtain the composite powder whose farinograph property like the whole wheat flour. The ratio of oats flour,wheat gluten and wheat flour is 60:10:30.From the experiments of the gluten properties,we know that sodium alginate can enhance the formation of gluten characteristics, improve the dry gluten,wet gluten and gluten index of the oats composite powder, reduce the static extraction of gliadin and acid soluble glutenin, also improve the degree of crosslinking of gluten; From the combines features of the oat composite flour, we can know that sodium alginate can increase the dough water absorption, dough development time, dough stability time and the wheat flour evaluation, decrease the degree of softening, but not increase the tensile properties of oat dough, so sodium alginate is not suitable for the application of fermented dough products; After analysing the micro-structure graph of the oat dough, we can know that sodium alginate can reinforce the network structure of gluten, starch granules are well wrapped in sodium alginate and the formation of gluten protein network structure. Composite the analysis of the dough texture, the sodium alginate suitable dosage is 0.3%.From the analysis of the fresh noodle quality we know that sodium alginate and the dough can be combined into a strong gluten network, sodium alginate can make noodle texture closer, increase the extensibility,resilience and toughness of the noodles, increase the pull,stress and bending of the raw noodles, also make the noodles lower natural breaking rate; From the experimental research of noodle cooking characteristics, we know that sodium alginate has a good water holding capacity, can make three-dimensional network structure which can package the starch granules with the noodles gluten, which reduces the optimal cooking time, dry matter loss and protein loss; After the experiments of measuring the noodle texture by TX-Plus, we know that sodium alginate could improve the hardness,adhesion,chewiness,elasticity and resilience of the noodles, also reduce the adhesion and bonding, making the noodles soft and flexible, the steaming process adhesion is not easy to improve the quality of the noodles; From the microstructure of oat noodles we can see alginate with gluten protein network make the starch granules are wrapped or set ,which increases the density of oat noodles; Alginate sodium can improve the sensory quality of oat noodles, such as to make the noodles more detailed smooth surface structure, to improve the palatability of noodles, increase the flexibility and bite of the noodles, make the noodles taste more slippery and so on.The above study implies that the appropriate dosage of sodium alginate is 0.3%, but the actual processing of products , the other factors are also important, such as silt ratio, additive dosage, the amount of water and so on. Noodle production under the main factors, we chose oat flour, wheat gluten and water to do single factor experiments, it follows that the appropriate amount of oat flour with 55 ~ 65%, wheat gluten was 9~11%, water added volume of 45~55%. Then do the orthogonal experiments, we know that oat flour, wheat gluten, sodium alginate addition on the quality of oat noodles have great influence. From the color,apparent,palatability,toughness,viscosity,smoothness and taste of noodles ,we carry out the sensory evaluation, and obtain the optimal solution: oat flour 60%, wheat gluten 9%, sodium alginate 0.3%, water 55%.