Study On Gel Characteristics And Dough Rheological Properties Of Acorn Of Quercus Mongolia

The acorn of Quercus Mongolia was used as raw material to analysis the basic nutrition component and the texture characteristics, shear characteristics, the rheological properties of dough of acorn of Quercus Mongolia were studied, in order to provide technical basis for further production of enterprises. The main results and conclusions were showed as followed:1The acorn of Quercus Mongolia was rich in crude protein and crude fat, and contents5.727%of amino acid in the sum; The component of flavonoids in acorn of Quercus Mongolia reached up to84.81mg/100g.2The preparation of acorn of Quercus Mongolia gel was optimized with Design-expert7.0.It was indicated that the formulation predicted by the quadratic equation model for the gel were91.03℃heating temperature,41.23min heating time,17.89%starch concentration. The result of demonstration test was consistent with the prediction.3Different regression equations about the parameters of gel of hardness, adhesiveness, springiness, and cohesiveness changing with different storage time were established. The equation was meaningful and significant. The maximum shear stress and the shear power of gel increased with the extension of storage time. The texture parameters and shear parameters of the frozen gel are in different storage temperatures both greater than those in room temperature and cold preservation temperature.4There was a certain correlation between the texture parameters and the shear parameters. The shear parameters had highly positively correlation with hardness and adhesiveness and had negative correlation with cohesiveness, gumminess and chewiness. The shear parameters had a least correlation with springiness.5Sodium chloride had significant effect on gel hardness, cohesiveness and chewiness, but the influence on springiness and adhesiveness was insignificant. Citric acid also had significant influence on other texture parameters and its influence on gel cohesiveness was insignificant. Sucrose had significant impact on the gel springiness, cohesiveness, adhesiveness and gumminess and had certain effects on hardness.6The study results of rheological properties of acorn of Quercus Mongolia flour and wheat flour mixed in different percentage are as follows. With the content of acorn flour increasing, dough’s water absorption rate increases first and then decreases, dough development time and stability time decreases while the degree of softening increases. All samples’resistance ratio and elongation ratio increase as heat preservation time extends, while the extensibility and energy decrease. In the same heat preservation time, extensograph parameter increases first and then decreases. The rheological properties of dough have a significant positive correlation with wet gluten and protein content.