Effects Of Physical Modification On Grain Quality And Bread Quality Of Miscellaneous Grains

In order to meet people’s increasing demand for traditional staple colors and grains ofconsumption increase, the subject with black beans, green beans, oats and buckwheat asexperimental material, the use of ultrafine grinding after extrusion processing technology forprocessing of raw materials, through the mixing rheological properties of dough and breadquality evaluation to determine the basic grains bread flour recipe, Late with amendments toimprove it, and bread quality and related anti-aging properties of the improved measurement.The main contents and conclusions are as follows.By extrusion, ultrafine grinding and other processing techniques, four kinds of rawmaterials for processing. Extrusion technology allows raw materials pre-gelatinized, the rawmaterial is more easily absorbed by the body, can also be part of the raw material becomesinsoluble dietary fiber is soluble dietary fiber intake to the body. Post-processing techniquesusing enzymes may well change the quality of the bread, so grains bread taste better, easilyaccepted by the people.Select the extrusion temperature, material moisture, screw speed, feed rate for single factor,and four kinds of parameters to determine a single factor orthogonal test to bread qualityevaluation, determine four extrusion processing of raw materials optimal process parameters.Theresults showed that the optimum process parameters for the extrusion of black bean temperature150℃, material moisture of20%, a screw speed of50Hz, feed rate of15Hz.Mung bean powderpuffing conditions are extrusion temperature of140℃, material moisture of15%, a screw speedof50Hz, feed rate of15Hz.Oat flour puffing conditions are extrusion temperature of130℃,material moisture of12%, a screw speed of50Hz, feed rate of10Hz. Buckwheat puffingconditions are extrusion temperature of150℃, material moisture of12%, a screw speed of45Hz,feed rate of10Hz.With bread quality and essential amino acid index for evaluation, to determine the basicrecipe for the bread grains wheat flour60%,10%of buckwheat flour, oat flour9%,8%mungbean powder, black soybean meal13%.The resulting basic grains bread recipe with bread quality indicators, improved with gluten,sodium stearoyl lactate, glucose oxidase, lipase, the optimum amount of glucose oxidase added 20mg/kg, gluten3%,0.2%, sodium stearoyl lactylate, lipase15mg/kg.By comparing single modifier hardening rate and changes in the value of resilience breadgrains found the best order of bread hardening rate effect of glucose oxidase> sodium stearyllactate> lipase> gluten, reply changes in the value of the order is the best sodium stearyl lactate>glucose oxidase> lipase> gluten,Select the first three modifiers response surface methodology tooptimize its best combination of glucose oxidase complex dosage10mg/kg, sodium stearoyllactate dosage0.4%, the amount of lipase added15mg/kg.At this point the prepared breadgrains hardening rate of9.1g/h, resilience change of5.8, than those without the added grainsbread hardening rate decreased85.2%and a return to change the value decreased67.1percent.