Application And Characteristic Study On Prilla Meal In Bread

Perilla meal is the main by-product of perilla seed processing after preparation of perilla seed oil, perilla seed is extreme rich in nutrients, and perilla meal has abundant plant protein and dietary fiber, which is conducive to the health of people. Perilla meal used in this study is processing by-product of purple perilla seed which is socked, steamed and fried after preparation of perilla seed oil using the method of high temperature squeezing, there are two different processing methods for perilla meal, namely, the first is unmodified perilla meal powder which is directly crushed by ultrafine pulverizer, another is modified perilla meal powder which is crushed after the processing of twin-screw extrusion technology, they are added in the basic recipes of bread to make perilla meal bread through primary fermentation and secondary fermentation, therefore, the optimum process and formula of perilla meal bread can be determined through evaluation and statistical analysis by using farinograph and texture analyzer. This study could make more extensive use of perilla meal, which can make contribution to the development of agriculture and food industry, enhance the role of nutrition and health of bread, meet the demand of people for green and healthy food, and add new products for bread market. The main research results are as follows:The quality of mixed powder of perilla meal powder and wheat flour should be analyzed by using farinograph. The conclusion can be reached through mixing modified or unmodified perilla meal powder and wheat flour respectively with the addition amount of 5%, 10%, 15%, 20%, and 25%, that is, adding perilla meal powder can impact the quality of wheat flour, reducing the operating performance of the mixed powder, meanwhile, the impact of modified perilla meal powder on wheat flour is less than that of unmodified perilla meal powder. However, when the adding amount reaches 25%, the modified perilla meal powder has poor quality, the unmodified perilla meal powder cannot be bonding, hence, it can be concluded that the adding amount cannot exceed 20 %.As for the perilla meal bread which is made with the method of primary fermentation and secondary fermentation by adding perilla meal powder at different time in the mixing process of original material and auxiliary material, it can be concluded through sensory evaluation that: the later of the time of adding perilla meal powder, the less impact of it on dough, meanwhile, with regard to different fermentation process, fermentation time is in direct proportion to mellowness and taste of the bread.TPA test of perilla meal bread with basic formula is conducted by using texture analyzer. Contrast experiment of perilla meal bread made by two different perilla meal is performed by adding different amount, namely, 5%, 10%, 15%, and 20%, and then the conclusion can be obtained with the method of multi-index comprehensive weighted scoring method, that is, the score of perilla meal bread by adding 10% of modified perilla meal powder is highest, whose hardness is 2035 g, elastic force is 0.18, cohesiveness is 0.52, and chewiness is 79.6mJ.The scope of a single factor can be determined on the basis of conclusion obtained by basic recipe of bread, farinograph and texture analyzer, and the optimum formula of perilla meal bread reached by orthogonal experiment is that: modified perilla meal powder 10%, sugar 20%, yeast 1%, salt 0.8%, bread improver 0.3%, egg 8%, butter 8%, milk powder 4%, water 36%.