The Application Of The Pea Flour In The Southern Steamed Bread

In this paper, with four kinds of pea flour and wheat flour as raw material, study on the application of pea flour in the southern steamed bread, determine the suitable pea flour type and incorporation level, the formula design of the steamed bread with pea flour and analysis the steamed bread nutrition by single factor and orthogonal test method and using Chopin Mixolab instrument, RVA, NG Chopin consistency Alveo, colorimeter, BVM-L laser instrument and so on.(1)Determine the suitable pea flour type and the based formula design of the southern steamed bread. The experiment results show that the nutrition of eight kinds of essential amino acids of the pea flour by roller-milled is obvious advantages, which are rich in lysine and leucine, compared with wheat flour is higher than 85% and 114% respectively, the negative influence of the gelatinization properties and the characteristics of the wheat bubble is weakest by adding the pea flour with roller-milled, determine the pea flour with roller-milled as raw material to make south steamed bread by comprehensive consideration; Through sensory evaluation and orthogonal experiment combined with steamed bread and BVM-L laser analysis to get the based formula of southern steamed bread:100 g flour, 1g yeast,8 g sugar,1 g baking powder,2 g shortening and adding the water amount is 80% of the dough water absorption.(2)Determine the incorporation level of pea flour. The level investigated with flour will cover the range as 0%,5%,10%,15%,20%. With the increase of adding amount of pea flour, the dough stability time and formation time is reduced, the attenuation of the protein increased; the P-values and L-value of the dough are decreases, the bubble characteristics is significantly worse in wheat flour (P<0.05) by adding more than 10% of pea flour; the sensory score of bread with pea flour content more than 10% is lower than the level of blank group, mainly for skin is not smooth, shrinkage, color is darker, the internal porosity is larger, moreover bean smell along with the increase of the amount. Based on the quality of final products, the best addition of pea flour was 10%.(3)Study the matches formula design of the south steamed bread with pea flour. On the basis of the above experimental results, in order to get better quality and higher nutritional southern pea steamed bread, four kinds of modifiers, including calcium stearoyl lactylate sodium, Xanthan Gum, Vitamin C and wheat gluten, was selected to improve the properties of the dough, through the single factor experiment and orthogonal experiment to determine the southern steamed bread with pea flour. The best formula is gluten 4%, sodium stearoyl calcium lactate 0.12%, xanthan gum 0.5%, ascorbic acid 0.008%. Under the condition of the proportion of steamed bread specific volume is larger, surface and internal structure, the best color steamed bread smells better sensory evaluation score the highest.(4) Analysis the nutrition of the steamed bread with pea flour and ordinary steamed bread. The determination results show that the nutrition of the steamed bread with pea flour were improved obviously in addition to the content of trace elements of calcium and crude fat increase is not obvious, Protein content increased by 70%, crude fiber content increased by 48%, ash content increased by 16%, lysine as a steamed bread the first restrictive amino acid in protein is increased by 40%, compared with ordinary steamed bread thiamine content increased obviously is reached 223.4%, As a result the pea flour can rich nutrition of steamed bread.