Studies On Modification And Application Of Oat Powder Treated By Differential Pressure Explosion Puffing

Oats is a kind of nutritious and healthy coarse cereal food.The nutritional value has been recognized more and more.With the constant updating of the diet concept,the oat has become a part of the daily grain consumption of the residents.While the oat has the nutritional value and the health-care effect,the invention has the defects of anti-shearing property and viscoelastic difference in the processing process,and the application of the oat in the food processing is limited.Therefore,the use of new technology to improve the processing nature of oat and to develop a variety of oat food with rich nutrition has become a hot research topic in recent years.In this paper,the effect of differential pressure explosion puffing on the processing properties of oat flour was studied by means of differential pressure explosion puffing,and the oat flour noodles were produced by twin-screw extrusion.The cooking characteristics and sensory evaluation of the whole oat flour noodles were analyzed,and the optimum process for producing the oat flour noodles was obtained,and the effect of different ripening conditions on the quality of the whole oat flour noodles was discussed.In this paper,the processing properties of the oat flour are improved,the application range of the oat flour is enlarged,and the oat flour noodles is produced by the combination of the modified oat flour and the extrusion technology,and a new way for producing the new product of the oat is provided.Firstly,the effects of steam time,vacuum temperature and pressure difference on the thermodynamic properties,gelatinization properties and crystal structure of the oat flour were studied by using the differential pressure explosion puffing technology.The results showed that compared with the untreated oat flour,the gelatinization degree,water absorption and solubility of the modified oat flour were higher.The peak viscosity,the trough viscosity and the final viscosity of the modified oat flour are obviously improved,the modified oat flour has lower disintegration value,and the anti-shearing property of the oat flour is improved;Meanwhile,the oat flour gradually changes from the A-type crystal structure to V-type crystal structure,the starch-lipid complex is formed.Secondly,the oat flour noodles are produced by using the modified oat powder as a raw material,single-factor and orthogonal experiments are designed for three factors of the spindle speed,the extrusion temperature and the material moisture.Taking sensory evaluation and cooking loss as indexes,the optimum technological parameters of twin screw extruding oat noodles were obtained as follows:extrusion temperature 125?,material moisture 40%,spindle speed 70 r/min.Finally,the characteristics of the noodles under different ripening conditions find that the heat-moisture treatment can accelerate the retrogradation of the starch obviously,improve the order degree of the starch,and make the structure of the oat noodles more compact,thereby reducing the cooking loss of the oat noodles and improving the hardness,adhesion and chewiness of oat noodles,make it have better cooking properties and texture properties.