The Effect Of Special Oil On The Qualities Of Digesting Food

In this thesis, steamed bread and noodles representive of the digesting food, was choosedas research object to study the effect of the special oil on the quality of digesting food. Firstlythe effect of the different kinds of fat and oils and different dosages on the quality of digestingfood was studied, then the effect of fat and oil on the dough’s rheology and microscopic hasbeen discussed to further analyze the effect of fat and oil on the quality of digesting food andits mechanism.The effect of the fat and oils on the quality of steamed bread, we discovered,when6%palm oil with melting point30℃,44℃,50℃was added, hardness of steamedbread reduced, specific volume of steamed bread increased, the color of steamed bread skinbecame more lightness, the quality of steamed bread became well, and steamed bread agingdelayed. Palm oil with melting point50℃can improve the quality of steamed bread work tobe superior to other, now the quality of jinyuan steamed bread and youmai steamed bread’sindicators achieve the best effect: steamed bread hardness:408g,830g;specific volume:2.39mL/g,2.32mL/g; sensory evaluation scores:88.3,76.2.The experiment of the fat and oils on the quality of steamed bread illustrate that hardnessof steamed bread reduced, the color of steamed bread skin became more lightness, the qualityof steamed bread became well, and steamed bread aging delayed when6%palm oil wasadded. Palm oil with melting point50℃can improve the quality of noodles work to besuperior to other, now the quality of Jinyuan noodles and Youmai noodles achieved the best:water absorption:4.12%,5.18%;cooking lose rate:4.12%,5.18%; hardness:4142.11,4582.49; chewiness:2950.48,2994.03; tensile strength:37.78,46.74; sensory evaluationscores:87.9,86.5.The effect of the fat and oils on wheat flours’ rheology property have been studied. Wediscovered that the development time and the stable time and Powder quality index increased,the water absorption ability and degree of softening decreased; The flour quality increased,the area curve of extension and the resistance and R/E ratio of dough aggrandize, theextension of dough decreased, and improved the stretch properties of dough, after the additionof the fat and oils; The effect of the special oil on wheat flours’ microscopic structure havebeen studied, and consistented with the dough features and the effict of digesting food; Thequality of dough and product of flour are improved, after the addition of the fat and oils.In this thesis, the effects of emulsified oils on the quality of steamed bread and noodles was contrasted with plam oils, we discovered, when4%O/W and W/O was added,6%palmoil was added, the sensory evaluation scores of steamed bread can achieved maximum value:85.1,83.1and82.2, emulsified oils were better than palm oils to improve the quality ofsteamed bread and delay aging. Emulsified oils had dramatically affected on the quality ofnoodles, after the addition of the emulsified oils, the water absorption and the cooking loserate of noodles reduced, tensile strength, gumminess, chewiness by TPA at first increased andthen reduced.