The Relationship Between Baking Food Components And Gluten Texture And Its Application

Baked food is a kind of food that is made by wheat flour, a certain amount of sugar, salt, oil and other raw materials through high temperature baking. Baked food components such as sugar, salt, oil and so on, affect the quality and diversity of bakery products. This paper studied the tensile properties, viscoelasticity of gluten which affected by baked food components, the relationship between baked food components and texture properties of gluten was explored, and the effect of baked food components on the biscuit quality was studied. The results are as follows:(1) By measuring wet gluten content, water absorption percent, viscoelasticity and tensile properties, it showed that: sodium chloride reduced wet gluten content, the strength of gluten was the strongest when adding 1.5% sodium chloride, however the strength of gluten dropped when adding 2% sodium chloride. Adding sucrose, water absorption percent decreased. When sucrose was added to 10%, the strength of gluten was the strongest, while adding more than 10% sucrose, the strength of gluten weakened. Soybean lecithin could increased water absorption percent. The strength of gluten was the strongest when adding 0.4% soybean lecithin.(2) The texture of cookie dough,biscuit product and physical properties of biscuits were measured. The results showed that: the value of texture characteristic curve parameter of shortening dough were higher than the value of soybean oil dough. The value of texture characteristic curve parameters decreased when adding sugar to dough. With increasing the amount of shortening, soybean oil and sugar powder, diameter, percentage of elongtation of biscuit increased, thickness decreased. Adding shortening, soybean oil decreased cookie density, adding sucrose could increase biscuit density. Biscuits made with shortening tasted crisp, while biscuits made with soybean oil tasted hard. Adding shortening, biscuits had smooth appearance, better organization structure, high sensory evaluation scores. While biscuit made with soybean oil had rough shape, light odour. Adding 45%, 55% shortening, soybean oil, sensory evaluation scores of biscuits were higher, indicating a high fat could make biscuits taste better. The surface of biscuit made with 10% sugar powder was very rough. With increasing the content of sugar powder, biscuits surface were more smoother, harder, crisper. but adding 50% content of sugar powder, biscuits surface cracked, at the same time, tasted very hard and sweety.