Different Powder Flow Impact On Quality Characteristics Of The Traditional Staple Bread

The topic with the different systems of flour as the main raw material researched the physical and chemical properties of different systems wheat flour and the rheological properties of dough. On this basis, different system flour were made steamed bread which were made quality analysis and the qualitative and quantitative analysis of the flavor substances respectively. Contents and conclusions of this study were shown as follows:The components distribution and characteristics of different system flour presented certain regularity and differences. With the increase of grinding ways, the ash, wet gluten, damaged starch, protein, water absorption and development time of Break system flour and Reduction system flour increased gradually, as for peak viscosity, trough viscosity, final viscosity, breakdown and setback declined gradually, Pasting temperature, tensile energy of dough, ductility, maximum resistance of Break system increased gradually, and the degree of softening declined, the degree of softening of Reduction system increased gradually, stretching energy, maximum resistance of Reduction system decreased gradually; To Scratch system, the ash content, gluten index, water absorption were lower, and the formation time and stability time were shorter, Pasting temperature between Front Reduction system and middle reduction system, the stretching energy, ductility, maximum resistance were between Break system and reduction system; To Tail system, the ash content and damaged starch content were higher, the wet gluten, protein content were lower, the falling number, formation time are shorter, peak viscosity, the trough viscosity, final viscosity, breakdown, maximum resistance were lower. The dough of Break system had higher capacity of producing gas and lower fermentation stability, and gas-holding capacity was not very good; The dough of Front Reduction system had higher expansion height, lower capacity of producing gas. The dough of Back Reduction system and Tail system had higher capacity of producing gas, expansion height and fermentation stability were between Break system and Front Reduction system; The fermentation characteristics of Scratch system dough was between Break system and Reduction system.The quality of steamed bread made from different systems flour: Front Break system, Front Reduction system, Scratch system had a good appearance and taste; the steam bread volume of Front break system and Scratch system were larger, the appearance and taste of Back break system, Back Reduction system, Tail system were not good enough, and were prone to skin separation and shrinkage phenomenon; the color of steamed bread made from, the steamed bread made from Tail system was color yellow, small, poor taste.The flavor profile of different systems of flour, bread were studied shown: The volatile substances mainly were hydrocarbons, alcohols, esters, carbonyl, heterocyclic, benzene compounds, The hydrocarbon compounds was the leading volatile substances of the flour from different system, alcohols, carbonyl, esters were the leading volatile substance of the bread. the flour from Front Break system, Scratch system and Front Reduction system produced higher alcohols; the flour from Back Break system, Back Reduction system and Tail system produced more esters and carbonyl compounds, which contained a certain number of Pungent odor unsaturated aldehydes, This kind of compounds was not conducive to the flavour of steamed bread. Therefore, The flour from Front Break system, Scratch system and Tail system made a better flavor, the flour from Back Break system, Back Reduction system and Tail system made a stronger flavor, but smelling not very good.