Research On The Technical Processes, Nutrition Evaluation And Related Product Development Of Fermented Whole Wheat

In order to increase the commercial value of wheat, meliorate the dietary pattern of inhabitants, and diversify the whole-wheat food, a new type of fermented whole wheat has been made using wheat as raw material, rice leaven as start culture. Technical parameters including soaking time, cooking conditions, fermentating temperature and fermentating time are optimized. A kind of whole wheat with nice and proper taste and flavor was obtained. It can be eaten immediately or used as raw material for other whole-wheat food. The nutritional content of this fermented whole wheat was analyzed and evaluated so as to make it clear to ordinary customers. Furthermore, a kind of whole wheat cake using this fermented whole wheat as raw material was made after optimizing the ratio of materials and the technical parameters of baking. The main research achievements are as follows:1. A kind of fermented whole wheat with a pleasant sweet taste has been made. Firstly, single factor experiments was used to optimize the soaking time, cooking conditions, addition of start culture, fermentating temperature and fermentating time. Then, technical parameters was optimized through an orthogonal experiment with four factors and three levels. The best fit parameters were obtained as follows, the wheat was simmered for 30min, then 0.5% start culture was added after the wheat was cooled, subsequently fermented them at 30℃ for 48h.2. The nutritional content of the obtained fermented whole wheat was analyzed and evaluated. Comparison of nutritive value among fermented whole wheat, wheat only cooked and sweet rice wine was conducted. The results show that the content of reducing sugar and free amino acid increased remarkably after fermentation while the content of protein and pentosan increased slightly. The content of fat, dietary fiber, mineral and the consistent of amino acids changed little after the fermentation. When it compares to sweet rice wine, the results show that the content of reducing sugar, fat and free amino acid were really close between fermented whole wheat and sweet rice wine while the contents of protein, dietary fiber, pentosan and mineral were much higher in fermented whole wheat.3. A kind of whole wheat cake using the fermented whole wheat as material was made by optimizing the technical parameters including the ratio of materials and baking conditions. The parameters including baking temperature, baking time, whipping time, and the addition of oil, sugar, salt and baking soda were optimized through the single factor experiments. Then best fit parameters were adding 2% baking soda,10% oil,20% sugar and 0.5% salt with extra additions of 10% milk powder and 10% butter, whipping the mixture for 3 minutes, then blend the mixture and the heavy cream whipped by an egg previously, then baking the mixture at 160℃ for 20min and 200℃ for 5min. Subsequently, selected technical parameters were optimized through an orthogonal experiment with four factors and three levels. The final technical processes were obtained as follows, adding 2.5% baking soda,10% oil,30% sugar and 0.5% salt with extra additions of 10% milk powder and 10% butter, whipping the mixture for 3 minutes, blending the mixture and the heavy cream whipped by an egg previously, then baking the mixture at 170℃ for 20min and 200℃ for 5min, and the whole wheat cake with a nice and proper taste and flavor was obtained.