Formular Flour And Flour In Pearling Fractions Of Grains On Flour Physicochemical Properties And Biscuits Processing Quality

Wheat is one of the most important grain crops in China, playing a critical role in development of food productions and national economy. Starch is the main composition of flour, which also exists in wheat bran, sericously affecting the flour quality. The quality and composition varied in different parts of the flour.Wheat bran starch was isolated from commercial bran with low concentrations of NaOH and neutral protease. Wheat A-, B- type starch granule was isolated from the cultivar Yangmai16 with medium grain protein content to study the physicochemical properties, physicochemical properties and biscuits processing quality. The results will provide the physiological and chemical mechanism of improved biscuit formula.1 Physicochemical properties and biscuit quality of different sources of wheat starchWheat bran starch was isolated from commercial bran separate using low concentrations of NaOH and neutral protease and Yangmai16 was with medium grain protein content, to study the physicochemical properties, processing characteristic and biscuits processing quality. As compared with AS, FS has lower amylase, SDS-sedimentation, alkaline water retention capacity and solvent retention capacity. Furhtermore, FS also showed medium peak viscosity and pasting time. The biscuits with FS additive performed higher diameter, extension factor, the color of biscuit L* and exhibited less thickness, volume, hardness. It shows that FS additive is helpful to maintain the biscuit quality. Different proportions of starch added to the flour all showed higher amylase. Its peak viscosity and SDS-sedimentation increased first and then decreased. For the biscuit with added starch proportions, the diameter and extension factor increased first and then keep stable. Thickness reduced first and then maintained stabel. Volume and hardness decreased along with different addition of starch proportions. In addition, the color of biscuit L* increased along with added proportions of starch, while sensory evaluation increased first and then decreased. On all accounts, the optimum ratio of adding wheat bran starch from commercial bran separate using low concentrations of NaOH is 4%, while the optimum ratio of adding wheat bran starch from neutral protease is 2%. In addition, the optimum ratio of adding wheat starch is 2%.2 Physicochemical properties and biscuit quality of different proportions with A- and B-type starch granulesWheat A-, B-type starch granule was isolated from Yangmail6 with medium grain protein content, to study the physicochemical properties, processing characteristic and biscuits processing quality. SDS-sedimentation increased along with different addition proportions of A-, B-type starch. Peak viscosity, trough viscosity, breakdown, final viscosity, setback, alkaline water retention capacity,5% Na2CO3SRC,50% sucrose SRC and water SRC increased first and then decreased. The diameter, extension factor, color L*, specific volume and sensory evaluation of the biscuits showed the same pattern. However, thickness and hardness showed adverse pattern. Adding flour starch with the best ratio of 2% optimized the benchmark, and the optimum ratio of adding A-, B- type starch granule is 2%.3 Physicochemical properties and biscuit quality of pearling fractionsYangmai16 with medium grain protein content was prepared using a peeling machine. The physicochemical properties and processing characteristic in pearling fractions in grains and biscuits were profiled. SDS-sedimentation decreased from the P3 to P9 in grains. Alkaline water retention capacity,5% Na2CO3SRC,50% sucrose SRC,5% lactic SRC and water SRC increased first then falled down. Peak viscosity, trough viscosity, breakdown, final viscosity, setback time increased from P3 to P9 in grains, while the temperature decreased from P3 to P9 in grains. The diameter decreased first then increased. Thickness and hardness decreased from P3 to P9 in grains. The color L* and specific volume both increased first then decreased. From the P3 to P9 in grains, P9 is the best to use for biscuit production.