Study On Processing Staple Tailored Flour Using Wheat Produced In Hubei Province

This paper took the Hubei wheat varieties Emai 23,Chunmai 9023,Hunmai 9023, Hunbai wheat, Xinmai 208, Emai 14, Hunmai 208 as themain materials, made a systematical research on determination of wheatquality characteristics , processing characteristic and cooking quality ofwheat flour. Respectively explored the relativity between components ofwheat flour protein content, starch content and the evaluation indexes ofsteamed bread and noodles , On this basis, selected the best tailored flourformula.The main feature of this project is that we conducted a generalstudy on wheat grain, flour, dough and steamed bread and noodles byusing physical and chemical indicators of test, sensory evaluation, textureanalysis and scanning electron microscope and some other technologies.This project provided important data for the deep inquiry into the realestate, various physical and chemical properities,processingcharacteristic and the adaptability of Hubei wheat, laid a theoretical basisfor the large-scale development and production of staple food of localcharacteristics of Hubei Flour. The main conclusions are as follows:The main indexes of Hubei estate wheat performance well,suchas:bulk density, thousand grain weight, percentage of flour, glutenquantity and quality, stable time ,and reached the quality level of Gradeâ…¡in general.Overall, Hunmai 9023, Chunmai 9023, Emai 23 andHunbaimai reached all the requirements of middle-strong and mediumgluten wheat, Emai 14, Hunmai 208 and Xinmai 208 belonged toweak-gluten wheat.Single species wheat which produced the best steamed bread is theHunmai 9023. Components of the protein, gliadin, glutenin, albuminconcentration is the main factor affecting steamed bread score.Composition in starch, the content of amylopectin and ruptured starch isthe the main factor affecting steamed bread score.Single species wheat which produced the best white salt noodle is theChunmai 9023. The content of glutenin,gliadin,total protein,amylopectinis the main factor affecting white salt noodle scoreSelected three good recipe for steamed bread from all: Hunmai 9023100%; Emai 23 mixed with Hunbaimai(3:7); Chunmai 9023 mixing withHunbaimai(7:3). Adding appropriate amount of quality improver, thecooking quality of Hubei estate wheat flour could be improved,we canprocess high-quality flour for steamed bread to meet market demand .Selected two good recipe for white salt noodle from all: Chunmai9023 100%; Chunmai 9023 mixed with Hunbai wheat (1:1). From the 10species thickening agents we found two kinds used in noodle was muchbetter: carrageenan and propylene glycol alginate(PGA). The optimalFormula of 15mg/kg compound enzyme, 0.3% propylene glycol alginate,0.2% compound phosphate, 0.1% carrageenan were obtained through anorthogonal test. Adding appropriate amount of quality improver, we canprocess high-quality flour for white salt noodle to meet market demand .