Effect Of Different Flour Yield On Nutrients And Cooking Quality Of Wheat Flour

In order to discuss the effects of flour yield on wheat flour nutrition components and cooking characteristics,wheat samples with flour yield of 66%,68%,70%,72%,74%,76%and 78%by the Buhler experimental mill were selected,then nutritional quality and cooking quality were analyzed,providing a reference for making full use of wheat resources.The results showed that:?1?With the increase of flour yield,the content of moisture and crude starch reduced dramatically,while the content of bran speck,crude protein,crude fat and dietary fiber rose significantly.The determination of micronutrients experiment showed that,the content of potassium,magnesium,iron,zinc content went up obviously with the rising flour yield,however,calcium content showed little change.Meanwhile,the content of vitamins B1,vitamins B₃ and vitamins B₆ in flour has a tendency to rise with the flour yield.Unfortunately,the content of phytic acid increased markedly with the flour yield.?2?With the increase of flour yield,the ash content,sedimentation value and damaged starch value of wheat flour increased obviously;while the brightness of flour color?value L*?decreased significantly;the content of gluten did not change notable.In the determination of gelatinization properties,the peak viscosity,lowest viscosity and final viscosity of wheat flour all decreased significantly with the increasing of flour yield.In the measurement of physical properties of dough,the water absorption of wheat flour improved obviously with the raising of flour yield,while dough development time,stability values,degree of weakening,and farinograph quality indexes did not change significantly.In the determination of dough fermentation characteristics,the total gas production increased with the increasing flour yield,but the maximum fermentation height Hm and dough holding rate R showed a decreasing tendency.?3?With the increase of flour yield,the brightness?L*value?and the specific volume of steamed bread decreased significantly.As for textural properties,along with the increase of flour yield,the hardness,gumminess and chewiness of steamed bread went up obviously,while the cohesiveness of steamed bread was dramatically reduced,but no significant change in elasticity and recovery of steamed bread was observed.Within a certain range,with the flour yield increased,the specific volume and hardness of the steamed bread changed less.But when it continued to increase,the specific volume of the steamed bread reduced significantly and the hardness increased obviously.?4?For noodle making,the brightness of the dough sheet color?value L*?decreases dramatically with the increasing flour yield.As for noodle cooking quality,the water sorption of noodle produced by Bainong 160 wheat flour did not change significantly within the flour yield ranging from 66%to 74%,but it dramatically reduced when the flour yield exceeded to74%.The water sorption of noodle produced by Zhongmai 895 and Kaimai 21 wheat flour firstly rises,then declines along the rising flour yield.The cooking losses of noodles produced by Zhongmai 895 and Bainong 160 wheat flour increased with the increasing flour yield,however,no significant changes in Kaimai 21 was observed.As for textural properties,with the flour yield increased,the hardness and elasticity of the cooked noodle markedly declined,nevertheless,the cohesiveness and maximum tensile strength increased significantly.The sensory quality of cooked noodles produced by Zhongmai 895 and Bainong 160 wheat flour significantly reduced when the flour yield exceeded 76%.However,the sensory quality of cooked noodles produced by Kaimai 21 wheat flour changed inconspiciouly with the flour yield.The above results showed that the increasing flour yield improved the content of nutrient components fortunately.But the disadvantage,is that,the content of wheat flour bran increased,which led to the change of the wheat flour quality characteristics,having a negative effect on the quality of wheat flour steamed bread and noodles ultimately.But the quality of steamed bread and noodles changed slightly within a certain scope.Therefore,It is possible to enhance the nutrition components content of wheat flour through appropriate improvement of the flour yield.