Effects Of Hydroxypropyled And Cross-linked Tapioca Starch On Dough Properties And Processing Qualities

This study added hydroxypropyled and cross-linked tapioca starch to wheat flour, in order to study the physical and chemical properties and the impact of dough properties and processing quality. This study aimed to lay a theoretical foundation for the application of flour products. The main results of this study were as follows:(1)Compared the physicochemical properties of hydroxypropyled and cross-linked tapioca starch with wheat starch, hydroxypropyled and cross-linked tapioca starch had high pasting viscosity, the peak time, paste transparency, degree of swelling, freeze-thaw stability, the role of anticoagulation shen, salt tolerance and the acid resistance. It also had lower breakdown value, setback value, pasting temperature and crystallinity. Within the 55～85℃, its solubility was higher.(2) Hydroxypropyled and cross-linked tapioca starch could improve the pasting viscosity and peak time of dough, reduced the breakdown value, setback value and pasting temperature. Adding appropriate amount of hydroxypropyled and cross-linked tapioca starch could effectively improve the farinograph characteristics, tensile properties of dough and gluten characteristics, the improvement effect of the maximum dosage was by 1.2% in ordinary flour and 2.4% in bread flour.(3)Adding hydroxypropyled and cross-linked tapioca starch could improve the whiteness, toughness, hardness and elasticity of dried noodle, increase the chewiness and resilience of the raw noodle. It could be effective in improving raw noodle rupture strength, sensory quality and cooking quality. Adding hydroxypropyled and cross-linked tapioca starch also could reduce the fracture rate of raw noodle to conducive to storage transport, the optimum cooking time and loss rate of cooking. Comprehensive analysis of the impact of adding hydroxypropyled and cross-linked tapioca starch of raw noodle indicators, determined its suitability adding amount in dried noodle should not exceed 1.2%.(4)Adding appropriate amount of hydroxypropyled and cross-linked tapioca starch in the bread, it could increase the moisture content and whiteness of the bread core. Within the 0-2.4%, it could increase the specific volume and elasticity of the bread, reduce the hardness of bread, improve the taste properties of baked bread. During the storage, the appropriate amount of hydroxypropyled and cross-linked tapioca starch could effectively keep hardness, elasticity, resilience, moisture content and other indicators of bread, to extend the shelf life of bread. Comprehensive analysis of the impact of adding hydroxypropyled and cross-linked tapioca starch of bread indicators, determined its suitability adding amount in bread should not exceed 2.4%.