Study On Optimization In Processing Technology Of A New Cereal Breakfast Food

In recent years, people's requirements of New cereal breakfast are increased obviously and the demands of product's quality are higher along with fasten of living. Because of the difference in the dietary habits and culture, the processing of cereal breakfast in our country is in the starting phase. At present, most of cereal breakfast foods are produced by tradition cooking and extrusion cooking, and the types of productions mainly include bread, corn flakes, oatmeal and cereal doughnuts. But a good nutritional breakfast that attracts consumers is extremely rare. In this article, using the drum dryer test-bed, we research and develop a processing technology of a new cereal breakfast food, the aim is to expand the cereal breakfast market in China.First, the whole wheat gelatinization flour is made from the whole wheat kernel by using he drum dryer test-bed. The effect of the processing technique parameters including the material quality concentration, roller rotating speed and roller steam pressure on the quality of the whole wheat gelatinization flour was studied. From the result of single factor, the processing technique parameters optimization model was established based gelatinization degree using Design Expert software through the response surface methodology (RSM). Variance analysis was adopted in this article, which primary and secondary factor was the material quality concentration, roller rotating speed, roller steam pressure. For design of process requirement, optimum conditions were as follows: material quality concentration was 30%, roller rotating speed was 3.67r/min, and roller steam pressure was 0.404MPa.Second, according the requirement of cereal breakfast experiments, I design the molding mould of cereal breakfast by AutoCAD. The pressure molding process and baking process were studied, and the final processing route was decided. Using this process route, the good cereal breakfast food was made, so the process route is feasible in practice.Third, The effect of the processing technique parameters including dwell time, the moisture content of wheat bran, addition of wheat bran, baking time and baking temperature on the pressure molding process and baking process of the cereal breakfast were studied by the numbers. From the result of single factor, a five-factors, four-levels orthogonal test was chosen to evaluate independent variables affecting crispness and bowl life. The independent variables selected for this study were dwell time, the moisture content of wheat bran, addition of wheat bran, baking time and baking temperature. By the orthogonal test and extreme difference analysis, the results showed optimum processing conditions were: dwell time of 3min, the moisture content of wheat bran of 55%, addition of wheat bran of 30%, baking time of 18min and baking temperature of 150℃.