Preparation And Characterization Of The Quality Of Grains Steamed Bread

Chinese steamed bread, rich in nutrients, is one of favorite staple foods. Black rice,buckwheat, red beans, rich in protein, fat, crude fiber, vitamins, mineral elements, andcontent amino acids, have comprehensive nutrition. To improve the nutrition of Chineseresidents’ meals, adjust the diet as well as increase the variety of meals, three kinds ofgrains steamed bread were studied; the main contents are as follows:1. Using grinding, extrusion and ultra-fine powder of three different processingmethods to process grains, and sensory evaluation the quality of grain steamed bread.Based on mechanical indexes of steamed bread and sensory evaluation, the taste qualityof black rice steamed bread, buckwheat steamed bread, red bean steamed bread wereevaluated by principal component analysis method in this study. The main mechanicalindexes of three grains steamed bread were determined from the specimen correlationmatrix. According to more than79.447%,83.121%and83.186%of the cumulativevariance proportion, two principal components were established for reflecting the tastequality of steamed bread and overall merits of these steamed breads were obtained.Thereby establishing a scientific and effective, simple bread quality evaluation system.The results suggested that the steamed bread had the best property by the sensoryevaluation and principal component when black rice ultrafine powder proportions was20%, buckwheat ultrafine powder was30%. Red bean ultrafine powder was20%by thesensory evaluation and original powder was30%by principal component. The aboveresults were in accordance with those from principal component analysis, whichindicated that the method of principal component analysis and mechanical indexes was apractical way to access the taste quality of their grains steamed bread.2. The aim of the present work is to investigate the black rice the ultrafine breadnutrition indicators, property of the bacterial colony during its storage and the impact ofdifferent temperature on colony growth and combination of using heat sterilization and60COradiation to extend the shelf-life. To fill the blank of black rice bread research aswell as to establish its predictive model for growth and effectively increase the shelf-life.The results showed that: to compare with Chinese steamed bread, black ricesteamed bread contains higher ash and crude fiber, and more benefit for eating withlower fat, protein and carbohydrate better relationship between the temperature and thegrowth of bacterial colony was obtained by modification of Gpmpertz and Ratkowsky equations. In order to effectively extend bread shelf life, we can store a long time withoutcorruption soft bread products without add any preservatives by using100℃heatsterilization10minute and60COradiation dose of3.6kGy to deal with steamed bread.3. The influence of freezing treatment on the texture profile properties and thechange of pigment of ultra-powder steamed bread of black rice were investigated in thepresent work. The change of edible quality was studied on the basis of principalcomponent analysis of the texture index of black rice steamed bread obtained by TPAanalysis at different frozen storage times. Besides, the pigments of the black rice steamedbread was extracted by ultrasonic-assisted ethanol method and its absorbance wasanalyzed by spectrophotometry. The results suggested that the quality and the content ofpigment gradually reduced with the increase of frozen storage time. The quality of blackrice steamed bread are influence by the freezing treatment time.4. Study the impact of different additives on frozen dough. Using principalcomponent analysis method to evaluate the quality of the steamed bread in differentfreezing days. The results showed that: add20%of the black rice ultrafine deteriorationthe quality of frozen dough and the quality gradually reduced with the increase of frozenstorage time. The quality of the frozen dough were optimized when the monostearate, Vcand CMC were add as0.35%,0.12%and0.075%.