Study On Characteristic Of Wheat Middling Nutrition Fortified Flour

This topic main study on characteristic of wheat middling nutrition fortified flour,refinedflour、special flour、wheat middling as basic material, after crushing wheat middling throughCB36screen size, and three kinds of basic material mixed in different proportion,basicmaterial and the mixed flour is mainly studied the basic components, quality characteristics,gelatinization characteristics, rheological properties, nutrition characteristics and theprocessing quality (steamed bread and noodles processing quality), and analyzes thecorrelation between these quality indicators. The results show that：Wheat middling whiteness value is low, partial red yellow color，Sedimentation value(18.4mL) and Falling number value (357s) is lower than the other two kind of basic flour, ashcontent and protein content of mixed flour were increased, color slants yellow red and whitedegree of decline, Solvent retention of wheat middling5%LacticacidSRC<5%Na2CO3SRC<distilled water SRC<50%sucrose SRC, alkaline water retention islower than the values of refined flour and special flour, Solvent retention of mixed flourdistilled water SRC <5%Na2CO3SRC <5%Lactic acidSRC <50%sucrose SRC; The pastingtemperature and viscosity parameters of wheat middling are lower than the vlues of refinedflour and special flour,and wheat middling improve gelatinization temperature of the mixedflour, reduce the viscosity parameters of the mixed flour; Bibulous rate of wheat middling(74.8%) and weakening degree (80) were higher than the other two kind of basic flour, Thedough formation time: special flour〉wheat middling(4.2min)〉refined flour, wheat middlingdough stability time (4.3min) is the shortest,and tensile parameters(stretching the area38cm2,stretching resistance206BU, extension degree117mm) of wheat middling are lower than thevlues of the other two kind of basic flour. Wheat middling mixed flour of the water absorptionincreased, as the percentage of wheat middling increasing, the tensile area, stretchingresistance and extension degree has a certain degree of reduced.Wheat middling of pentosan content, protein of four kinds of components (albumin,globulin, gliadin, glutenin) content, the IDF/SDF content were relatively higher, with theincrease of wheat middling proportion, the pentosan content, protein of four kinds ofcomponents, the IDF/SDF content of mixed flour also increases accordingly, the six kinds of mineral elements content of wheat middling is respectively: Cu0.25mg/100g, Fe1.59mg/100g, Mn0.63mg/100g, Zn0.66mg/100g, K100.38mg/100g, Mg27.60mg/100g, thesix kinds of mineral elements content of mixed flour are in present different change. the VB1content, niacin content, VB6content of wheat middling were higher than the vlues of refinedflour and special flour,and VB2content is lower than the vlues of refined flour and specialflour, as the percentage of wheat middling increasing,content of mixed flour of VB1, niacin,VB6are corresponding increasing,and VB2content is descending.Wheat middling flour food quality is poorer, wheat middling has certain degradationeffect to the quality(appearance and structure) of mixed flour food, mixed flour steamed breadand noodle of No.2(the percentage of wheat middling18.5%) sensory evaluation is higher,that is to say can be accepted by consumers. Steamed bread and noodles processing qualityand the physical and chemical properties, rheological properties, pentosan content, protein,dietary fiber of the mixed flour has high correlation.