The Influence Of Wheat Starch On Quality Of Flour、Frozen Dough And Steamed Bread

Wheat starch is the main component of wheat flour, starch quality and content have animportance for the formation of the dough.Whole of starch granules can absorb0.4~0.5times of its weight of water, water absorption after the damage will be increased to2~10times.So the damage of starch content in flour have important influence to the waterabsorption of flour, and affect the rheological properties of the dough. the topic throughchanging the damaged starch content by mechanical damage，and starch content in wheatflour by starch backfill, total to form a new flour.Determine the physical and chemicalindexes of flour and rheological properties,determination starch for thiol and disulfide bondchanges in dough, determination starch for the dough moisture migration, determinationstarch for microstructure in fermented and unfermented dough.Research the influence ofwheat starch components on quality of flour、frozen dough and steamed bread.This topicresearch results are as follows:1.With the increase of starch content in flour, flour moisture content, ash content,damaged starch content, protein content, grain size showed a trend of decrease, flourwhiteness showed a trend of increase, Falling number showed an irregular change. The flourpeak viscosity, trough viscosity, breakdown value, final viscosity, the return value is on therise. The peak time is on the decline. Gelatinization temperature showed an irregular change.Gluten index, dry gluten content, water absorption, formation time are decline. Degree ofsoftening showed a trend of increase.The free-sulfydryl and disulfide bond content of doughshowed a trend of increase.Microscopic structure, the number of protein hinge connectionshowed a trend of increase2. With the increase of damaged starch content in flour, flour water absorption anddegree of softening, whiteness showed a trend of increase. Flour formation time andstability time are irregular change. Falling number showed a trend of decline, gluten indexhas increased after the first smaller. Peak viscosity, trough viscosity, breakdown value, finalviscosity and responding to value generally of flour showed a trend of decline, the peaktime grew slightly, gelatinization temperature increases. The free-sulfydryl and disulfidebond content of dough showed "U" form.Microscopic structure, the number of protein hinge connection showed showed "U" form.3. The dough of the process of place,bound water, not easily flowing water and freewater in a changing state.Turn away was mainly affected by gluten network structure. Withthe increase of damaged starch content in flour, for the T2relaxation time of the dough andA2proton density as "∩" form.. With the increase of starch content in flour, for the T2relaxation time of the dough andA2proton density as "∩" form..4、With the increase of starch content,H value, hardness, conglutination and chewing ofthe steamed bread showed a trend of increase， specific volume showed a trend ofdecrease.The elasticity of the steamed bread first increases and then decreases.Adhesivenessand resilience is irregular change.5、With the increase of damaged starch content,Hardness, ankylosis, chewing, andspecific volume of the steamed bread showed a trend of decrease,H value of the steamedbread showed a trend of increase.Resilience and flexibility and adhesiveness become a rulechange.6、Steamed bread of fermentation before freezing,after steaming,colour is dim, skinfold, volume is reduce.Steamed bread of freezing before fermentation, after steaming,smooth surface, bright color and volume is larger.