Research On Process Optimization And Quality Improvement Of Composite Multigrain Bread

There are many kinds of multigrain in China, most of them can be used to make bread. Most of them are nutritionally superior to major cereals such as wheat and rice. Many scholars have studied multigrain breads, but most of the breads contain only one cereal. Our objective in this study was to develop a kind of composite multigrain bread with millet flour, mung bean flour, rice flour and wheat flour as materials. The improvement effect of improvers and the quality assessment of multigrain bread were investigated to provide a theoretical basis for the comprehensive utilization and the development of multigrain bread.1. The effect of multigrain, sugar, water, salt, yeast, shortening, stirring time, fermentation temperature and fermentation time on the specific volume, aspect ratio, hardness, elasticity and sensory score was studied. The results are as follows:The maximum amount of multigrain flour is 30%; The quality of multigrain bread is good when the amount of sugar, water, salt, yeast, shortening is 14%, 49%, 0.9%, 1.6%, 5.5%, stirring time is 35 min, fermentation temperature is 33 ℃, fermentation time is 90 min.2. The optimum recipe of multigrain bread was studied by using response surface methodology. The results are as follows:The optimum recipe: sugar 13.67%, yeast 1.55%, fermentation temperature 32.82 ℃, fermentation time 91.30 min.3. The effect of fungal α-amylase, xylanase, SSL, konjac gum, gluten, CMC and sucrose ester on the quality and anti-aging properties of multigrain bread and composite improver optimization were studied. The results are as follows:(1) The effect of gluten, fungal α-amylase, SSL, konjac gum on the quality and anti-aging properties of multigrain is significant.(2) Two common factors F1 and F2 was obtained by analyzing the improvement effect of improvers comprehensively using factor analysis, and their variance contribution rate are 75.625% and 8.863%, respectively.(3) The optimum proportion: gluten 1.94%, fungal α-amylase 27.19 ppm, SSL 0.17%, konjac gum 0.21%.4. The nutrition and quality characteristic(appearance, texture, and anti-aging properties) of wheat bread, multigrain bread and improved multigrain bread were studied. The results are as follows:(1) The nutritional characteristics of multigrain bread are improved compared with wheat bread: ash content increased by 0.22%, protein content increased by 0.84%, and fat content decreased slightly.(2) The appearance, texture and anti-aging properties of multigrain bread are improved compared with the control.(3) The correlation is significant between sensory properties and textural properties. Hardness, elasticity, cohesiveness, chewiness and gumminess are significantly correlated with comprehensive score of sensory evaluation at 0.01 level, and the correlation coefficients are-0.995, 0.994, 0.963,-0.896 and-0.948, respectively. Hardness, elasticity and cohesiveness can be the major textural parameters to evaluate the eating quality of the multigrain bread. Innovation:With millet flour, mung bean flour, rice flour and wheat flour as materials, a new kind of composite multigrain bread is developed with balanced nutrition and unique flavor, and its quality improvement and evaluation are studied systematically.