Study On The Effect Of Eucommia Ulmoides Male Flower Powder On Dough Characteristics And Dough Product Quality

Male flowers of Eucommia ulmoides,as a new food material,grow in Duzhong male tree and fall off automatically after fertilization and pollination.In recent years,it has become popular to use Eucommia ulmoides male flower as raw material for product research,but the current products mainly focus on Eucommia ulmoides male flower tea,and the types of food products are relatively few.Noodle is a traditional Chinese food,has a very important position in the diet.Taking Eucommia ulmoides male flower flour products as the research object,this study studied the effects of the addition of Eucommia ulmoides male flower powder on the flour mass properties,rheological properties,gelatinization properties,texture properties and quality of wheat flour,in order to provide reference for the food utilization of Eucommia ulmoides male flower.The results show as follows.1.The addition of Eucommia ulmoides male flower powder into flour changes the powdery properties.With the increase of the addition amount of Eucommia ulmoides male flower powder,the water absorption rate of mixed powder increases from 62.0% to 71.7%,the weakening degree increases from 45 FU to 55 FU,and the powdery index increases from60 to 156.The area of draw-up curve first decreased and then increased,and the draw-up resistance first increased and then decreased.The draw-up distance showed a decreasing trend.The results indicated that the addition of male flower powder of Eucommia ulmoides increased the water absorption,swelling and viscosity of mixed powder.2.The analysis of Eucommia ulmoides male flower noodles showed that with the addition of Eucommia ulmoides male flower noodles,the breakage rate showed a trend of decreasing first and then increasing.Excessive Eucommia ulmoides male flower noodles could affect the network structure of gluten protein and create gaps,thus breaking the continuity of gluten network structure.Through single factor and response surface experiment analysis,the optimal formula of Eucommia ulmoides male flower powder noodles was as follows: replacement powder ratio of Eucommia ulmoides male flower powder was 6.63%,salt content was 0.53% and edible alkali content was 0.18%.3.Combined with the electronic sensory intelligent technology,electronic tongue analysis results showed that SCS(bitter)and CTS(salty)sensors were sensitive to it.These indicated that the increase of the additive amount of Eucommia ulmoides male flower powder changed the bitter and salty taste of flour products.76 volatile compounds were identified from noodles with Eucommia ulmoides male flower,including 6 aldehydes,16 esters,10 alcohols,4 alkanes and 3 ketones.Among them,ethyl isobutyrate,isoeugenol,propyl propionate,ethyl cinnamate,methyl isobutyrate,coumarin,butyl decalactone and isopropyl acetate had higher content in noodles with Eucommia ulmoides male flower,and the different volatile compounds showed fruit,fresh,pleasant odor.4.Eucommia ulmoides male flower powder promoted dietary fiber content of noodles.The increase of dietary fiber content means that the aging of noodle powder can be delayed.Combined with the nutritional index of Eucommia ulmoides male flower powder,it has the advantage of high fiber and low fat.Adding Eucommia ulmoides male flower powder can reduce the fat content of noodles and increase the dietary fiber content.5.The Index of digestive properties in vivo and the predicted glycemic index in vitro showed that the fast digestible starch(RDS)and slow digestible starch(SDS)in Eucommia ulmoides male flower noodles decreased gradually,while the resistant starch(RS)increased with the addition of Eucommia ulmoides male flower powder.At the same time,eGI value decreased gradually with the increase of male flower powder supplemental level,indicating that the addition of male flower powder of Eucommia ulmoides to wheat flour can significantly reduce the postprandial glycemic index.