Analyzes Of Quality Traits Of Millet And Process Optimization Of Puffing Cake And The Crisp Fritter Biscuit

In this study, with six kinds of millets from Shanxi Province as raw materials, their cooking qualities and basic ingredients, functional and physicochemical properties before and after expanding were analysed comprehensively and systematically. According to the quality of millet, processing technology of puffed millet cake was optimized. Furthermore, the formula of crispbread produced by blending expanded powder and low-gluten wheat flour was optimized. Related conclusions are as followed:(1)Ash content of six millets was 0.98%~1.39%, fat content was 2.89%~4.70%, starch content was 82.64%~78.74%, straight-chain starch content was 0.40%~28.00% and protein content was 11.10%~14.30%. Among these, significant difference was observed. The value of starch and fat reduced and the value of straight-chain starch and protein relatively increased after puffing. Amylose and protein contents of soft 11 were lowest, which indicated that it is suitable to expanding. For the cooking quality of six millets, inflation rate of glutinous millet basically unchanged, however, inflation rate of japonica was 3-4 times and dry matter content was higher than other millets. Results suggested that Jingu 21 had the lowest inflation rate,the highest dry matter content and the best cooking properties. Gelatinization degree of millets, water absorption and oil absorption rate increased after expanding, of which white millet were lowest and followed by Jingu 21. Additionally, pasting temperature, peak viscosity and resuscitation value of millets declined after expanding. The attenuation value of glutinous millet increased and the attenuation value japonica millet reduced. Freeze-thaw stability of japonica and glutinous millet flour decreased and water separation rate of japonica increased after expanding. Among these, Jingu 21 had the smallest water separation rate and the highest freeze-thaw stability.(2)11 soft as raw material, the optimal conditions for puffed millet cakes material moisture content of 15%, the feed rate 2Kg / h, extruding temperature 220 ℃.Compared with commercially available rice cake, sensory evaluation of commercially available rice cakes for86 points, the test of millet puffing cake sensory score of 79 points, millet puffing cake quality remains to be further improved.(3)To Jingu 21 as the raw material, the optimal proportion of compound crackers: low gluten flour millet puffed powder adding amount was 30%, 15% white granulated sugar, 15%plant oil, 50% of water. Wherein puffed millet flour addition ratio, the amount of added sugar,vegetable oil and the amount of water added to millet complex crackers frangibility and sensory scores significantly affected. Millet crackers sensory score was 79 points lower than that of the commercially available crackers 83 points, millet crackers frangibility and color remains to be improved.