Study On Premixed Powder Of Black Grains Biscuit

Black grains contain nutrients more comprehensive,in particular,its health care function ismore outstanding.With the increasing of dietary requirement,black grains gradually get attention,its products are are also corresponding increase.There are a lot of multigrain bread, cookies andother baked food,but most are poor taste or add some additives to improve the taste.The purposeof this study was to develop a rich nutrition, good taste and does not add any additives naturalhealthy black grains biscuit.The results of this study were as follows:Study on extrusion process of three black grains,the study found that the puffing process ofbarrel temperature, material moisture content, the host frequency, feeding frequency grainspowder extrusion effect on grains puffing degree had varying degrees of influence.Order effectswere moisture content> barrel temperature> host frequency> feeding frequency. The optimumextrusion parameters of black wheat was barrel temperature at145℃, water content at19%, hostfrequency at20Hz,feeding frequency at25Hz.The optimum extrusion parameters of black ricewas barrel temperature at150℃, water content at25%, host frequency at20Hz,feedingfrequency at25Hz.The optimum extrusion parameters of black beans was barrel temperature at140℃, water content at21%, host frequency at19Hz,feeding frequency at26Hz.By adding of puffed grains flour on effect of mixed flour properties and gelatinizationcharacteristics, analysed the change of mixing flour and anti-aging ability with the puffed grainssflour addition.The study found that, along with the three kinds of different added puffed grainsflour increased, water absorption rate, powder mixing tolerance index showed a rising trend,themixed flour dough development time, stability time and forinograph index showed a downwardtrend.This showed that with the increase of the puffed grains flour, gluten of powder mixed indiluted, gradually reduce.With the three kinds of puffed grains flour content increases, theoverall powder mixed gelatinization temperature increased slowly, changes little, peak viscosityand trough viscosity, final viscosity, breakdown value, the setback value showed a graduallydecreasing trend.This showed that the addition of puffed grains powder can improve the thermalstability and ageing resistance of mixed powder in a certain extent.Through single factor and orthogonal test, the processing technology and formula todetermine the black grains biscuit.Study concluded, primary and secondary factors affecting black grains biscuit sensory score were adding amount is added, black beans,black rice,blackwheat and black sesame.The optimum parameters of the production process of black grainsbiscuit premixed powder is100mesh sieve,baking temperature were lit at200℃and under fireat170℃.The best formula was expanded black wheat at15%,expanded black rice noodles at15%, puffed bean powder at20%, black sesame at5%, peanut oil at23%, egg at25%, milkpowder at5.5%, sugar at25%, baking powder at2%.Base on the nutritionalcomponents, physicochemical index,health indicators, texture characteristics of blackgrains biscuit,pre mixed powder quality and pasting properties offlour in many aspects such asthe detecting index,the black grains biscuit premix flour quality were evaluated.The test showsthat the black grains biscuit premix is a suitable for making biscuit low gluten flour is mixed, theprepared cookie crisp taste and good flavor, rich nutrition, health clearance, relatively goodquality.