The Protein Characteristics Studies And Utilizing Of Shorts

On the basis of the analysis and research the based physical and chemical index ofmiddle gluten shorts and high gluten shorts and functional properties of wheat gluten, thensuperfine grinding of the wheat shorts, select the different of ultrafine wheat shorts whichparticle size is80meshes,200meshes,300meshes,400meshes,500meshes,600meshes.Research the changing tendency of physical and chemical properties of wheat shorts with thedecreasing of particle size, we also select the different meshes of shorts and added in the flourwith the different proportion, to study the affects of rheological properties and cookingcharacteristics to the mixed flour.The results showed: the content of ash, rude protein, crude fat, glutenin, and globulin inthe shorts are higher than the content of wheat flour, the content of starch， wheat gluten andprolamin are lower than the content of flour. The sedimentation value of high gluten shorts ishigher than high gluten flour, the sedimentation value of middle gluten shorts is higher thanthe middle gluten flour; the falling number of high gluten shorts is lower than high glutenflour, the falling number of middle gluten shorts is lower than middle gluten flour. The oilabsorbability、water absorptionthe,emulsibility and the emulation stability and of gluten ofshorts are lower than gluten of high gluten flour, the foam ability of high gluten shorts arehigher than high gluten flour, the middle gluten flour and middle gluten shorts are showed thesame changes.The physical and chemical characteristics of shorts changed certainly which is dealed withsuperfine comminution technology, water content of shorts decreased, the whiteness has ahigh improvement, the sedimentation value increases, the content of damaged starch issignificantly improved, the falling number significantly decreased, but the content of wet anddry gluten and the color of shorts dough did not have a obvious changes. The pastingtemperature of short increased at first and then decreased, final viscosity and peak viscosityand the setback has declined.With the addition of ultrafine wheat shorts increased, water absorption of flour trendupward, the development time of dough which was added in high gluten shorts decreased, thestability time increased at first and then decreased, the softening degree showed the trend ofdeclining-rising-declining, the extension resistance decreased at first and then increased, theextensograph area decreased. The development time of dough which was added in middlegluten shorts decreased at first and then increased, the stability time decreased at first and then increased, but the softening degree lack the regularity, the extension resistance decreased atfirst and then increased, the extensograph area decreased.When the ultrafine shorts were added in the flour, the hardness and the cohesiveness ofthe steamed bread increased, the springiness adhesiveness gumminess resilience decreased.when the adding proportion are30%,50%,volume of steamed bread was smaller, it also has abad smell. The quality of the steamed bread did not have a improvement.The resistance to extension of fresh noodle decreased at first and then increased,increased at first and then decreased. The resistance to extension of cooked noodle decreased,the extensibility of noodle increased When the high gluten shorts of400meshes was added inthe flour for the10%adding rate, the middle gluten shorts of200meshes for10%adding rate,the quality of noodles have a improvement.