Formulation Optimization And Evaluation Of Mixing Powder Of Muffled

Pre-mixed cake flours are one of the popular baking cake flours on the market due to their convenience and efficiency for making the cake production. The cereal grain contains significant amounts of dietary fiber and minerals with the absence of gluten, which promotes their applications as raw materials in the production of pre-mixed cake flour. In this thesis, on the basis of the basic formula of muffin pre-mixed cake flour, we used oat flour and buckwheat flour as the main raw material, and developed the grains pre-mixed muffin flour with certain functional properties.The physicochemical properties and rheological properties of grains-wheat mixed flour were studied and analyzed. The results suggested that the beta-glucan content and protein content of the oat-wheat mixed flour were higher than those of the wheat flour. The ash content and flavone content of the buckwheat-wheat pre-mixed flour were also found to be higher than the wheat flour. The range for the adding amount of the oat flour in the oat-wheat mixed flour was basically the same with the range for the adding amount of the buckwheat flour in the buckwheat-wheat mixed flour, which were all under20%.By carrying on the single factor experiment, we analyzed the influence of the grains flour, sugar content, oiled powder content, and monoglyceride content on the texture properties and sensory evaluation of grains muffin cakes. Then we determined the best formula of grains muffin pre-mixed flour by the analysis of Response Surface Methodology. The best formula of oat muffin pre-mixed flour was as follows:oat flour portion (17%), oiled powder content (8%), and monoglyceride content (1.2%)(mixed grains-wheat powder100%). The best formula of buckwheat muffin prepared mix was showed below:buckwheat flour portion (12%), oiled powder content (6%), and monoglyceride content (0.9%)(mixed grains-wheat powder100%).In this thesis, the pre-mixed muffin flours from Chinese market and abroad, and the grains pre-mixed muffin flours with the best formula were studied by their physicochemical qualities, texture analysis and sensory evaluation. The results showed that the ash content of the buckwheat muffin prepared mix was the highest among all the samples, which content were3.9%. The protein content of the oat pre-mixed muffin flour, Selection oat pre-mixed muffin flour and Quaker low-fat oat muffin pre-mixed muffin flour were the higher ones than others, and the content were9.64%,7.40%and8.70%, respectively. The crude fat content of Bulk Bran pre-mixed muffin flour were the lowest of among all the samples. The hardness of the oat pre-mixed muffin flour was the lowest, and the baking product prepared from this mix was soft and delicate. The texture analysis of the oat pre-mixed muffin flour was the highest among all the samples. The scores for the sensory analysis of the oat pre-mixed muffin flour, buckwheat pre-mixed muffin flour, and the two domestic muffin prepared mixes were the higher ones than other samples, which were popular among the consumers.In general, the content of oat pre-mixed muffin flour’s protein and beta-glucan are higher than other samples, thus its products are soft with the color of golden yellow. The content of buckwheat pre-mixed muffin flour’s flavone and ash are higher than others, thus its products have a unique smell of buckwheat. The muffins prepared with grains pre-mixed muffin flour can not only remain their original flavor and mouthfeel, the addition of the pre-mixed muffin flour also improves the nutritional properties and the health care function of the bakery products.