Study On Quality Improvement Of Whole Wheat Flour

In this paper, the zhengmai366was milled by buhler mill, then all wheat bran and wheatflour were mixed to make the whole wheat flour. The effect of adding the quality modifiers onthe whole wheat flour was studied. The main results were shown as follows.（1）With the increase of adding the xylanase to the whole wheat flour, the tensile curvearea and stretch resistance were reduced. When adding0.1%of the xylanase to the wholewheat flour, the change was least. The extension was biggest when adding0.1%of thexylanase, and later decreased, this showed that adding the xylanase can improve the stretchparameter to a certain extent. The specific volume of bread and steamed bread were increasedwhen adding the xylanase, and the hardness, adhesioness and chewiness were reduced, whilethe resilience was increased. The qualities of bread and steamed bread were the best whenadding0.1%of the xylanase, and after the qualities were become badly with the increase ofadding the xylanase. So when adding0.1%of the xylanase, the qualities of the bread and thesteamed bread were the best.（2）Compared with dealing the wheat bran with the single-enzyme, dealing the wheatbran with the complex-enzyme can increase the soluble dietary fiber and reduce the phyticacid, while can improve the farinograph and extensogragh. This can indicate thatcomplex-enzyme can improve the qualities of the whole wheat flour more than single-enzyme.The best conditions to improve the quality of the whole wheat flour were adding0.1%complex-enzyme, liquid ratio of1:3.5and enzymatic hydrolysis time5h by doing theorthogonal test on the basis of single-factor test.（3）First the effect of adding the gluten on the quality of the whole wheat flour wasstudied, the best adding vital of gluten was3%. Then the effect of different processing modeof wheat bran on the quality of the whole wheat flour added3%gluten. Soluble dietary fibercontent in whole wheat flour with processing bran using superfine grinding was highest;phytic acid content in whole wheat flour with processing bran using superfine grinding waslowest; the whole wheat flour dough with processing bran using superfine grinding and3100mill were the most tolerance of mechanical agitation, the opaque effects were best; the tensile effects of the whole wheat flour dough with processing bran using superfine grinding and3100mill were good, and significantly better than the contrast; the structure effect of thewhole wheat bread with processing bran using superfine grinding was best: the hardness wassmallest, the flexibility was biggest, the adhesioness and chewiness were smallest, and theresilience was highest. After the comprehensive analysis, it showed that the quality of wholewheat flour with processing bran using superfine grinding was best, the following was thewhole wheat flour with processing bran using3100mill and the contrast, and the qualities ofthe whole wheat flour with processing bran using extrusion and heat treatment were the worst.