Establishment Of Gluten Detection Systems On The Buckwheat-wheat Mixed Dough And The Development Of Compound Flour Gluten Fortifier

Buckwheat protein mainly consisted of glutelin, water-soluble albumin, salt-solubleglobulin and few alcohol-soluble protein. This kind of protein had low viscosity, badprocessability and rough taste, couldn’t form gluten and cluster, which was hard to meet theneeds of mass production. Firstly, this study analyzed the relationship bêtween wheat grainquality and the dough physical property (TPA and stretch) of thirteen wheat varieties toestablish the evaluation system of rheological properties by physical property apparatus andscreen out it’s key physical property indexes. The research also studied the influences on netstructure formation and processability improvement by adding different kinds of flour glutenfortifier (protide, thickener and emulsifier),to confirm a effective compounding method ofgluten ameliorant which could enhance the formation of paste net structure, increase rheologyproperties, make it to have certain viscosity and finally satisfy the requirement of buckwheatflour processing industry.The main research results were as follows:(1) Correlation analysis showed that, the four indicators such as resilience, ratio ofstretching and power, tensile force and tensile distance were highly related with wheatstretchy silty tensile index and protein indications which directly reflect the characteristics ofwheat. It reflected that these indications can be used to indirectly show the characteristics ofthe gluten of wheat dough. By the stepwise regression analysis, it can be seen that wheatdough properties of quality indicators in gumminess, chewiness, resilience, ratio of stretchingand power, tensile force and tensile distance of six indicators can be used to reflect theperformance of wheat grain quality. Ratio of stretching and power, tensile force and tensiledistance were determined to be the main physical properties of gluten index. Ratio ofstretching and power, can be used in distinction of different kinds of wheat gluten.(2) Adding buckwheat flour can make the flour dough forming and stability time short,weakening degree increase, evaluation value reduce, and tensile properties decrease. Whenbuckwheat powder was more than30%, wheat and buckwheat dough mixture become stiff,easy to break, poor processability, and difficult to use the brabender extensograph powder quality to evaluate the rheologic behavior.(3) Protein gluten flour could obviously improve the buckwheat and wheat mixed doughrheologic behavior. thickening agent of polyacrylic acid sodium, sodium alginate, CMC, andartemisia sphaerocephala krasch seed powder can improve buckwheat and wheat mixingrheologic behavior to a certain extent, while guar gum, konjac gum, and gelatin, can damagebuckwheat and wheat mixed dough rheological properties to a certain degree. Emulsifieradditive have little influence on the buckwheat and wheat mixed dough rheologic behavior.When water added in45%~55%, dough texture tension area reaches maximum.(4) When the addition amounts of wheat-gluten, sodium alginate and artemisiasphaerocephala krasch seed powder are respectively up to5%,2%and2%, texture tensionarea and distance of mixed dough which made of50%wheat four and50%buckwheat flour.Meanwhile, the tension area of the dough which mixes the buckwheat and wheat as1:1canincrease from651.64±31.30g·mm to1883.46±166.60g·mm, the tensile area of the doughcan improve197%, the effect is significant (p<0.05). Then the dough rheological of mixeddough was improved significantly.