Research On Grains Steamed Bread Flour With High Dietary Fiber

By investigation, compared with the Chinese dietary reference intakes, the intake of dietary fiber was only half of the recommended dietary intake in our country. Steamed bread is the staple food in the north of China. But the content of dietary fiber was quite low. Therefore, improving the content of dietary fiber in the staple food was an effective way to increase the national nutrition level. This paper took the bean dregs, highland barley, whole wheat, buckwheat four grains powder as raw materials. Based on the four kinds of grain-wheat mixed dough rheology characteristics and the impact on the quality of steamed bread, using the method of linear programming solution, the best formula of grain steamed bread of high dietary fiber was designed. The process conditions of optimum formula were optimized and the quality of the steamed bread was improved. The results were showed as following:1. By measurement, the content of dietary fiber of wheat flour was just 1.18%, while the content in the bean dregs powder, highland barley powder, whole wheat flour and buckwheat flour were 56.74%,17.12%,10.92% and 7.48%. They could be used as grains steamed bread of high dietary fiber materials.2. The size of the grains powder particles could influence the color and lustre of grains and the sensory quality of steamed bread. It could effectively keep the the original characteristics of colour and lustre of grains and achieve good sensory quality of steamed bread, when the crushing mesh of bean dregs powder, barley flour and whole wheat flour were 80 and buckwheat flour was 100.3. The results of grains-wheat mixed powder Theological properties showed that the grains adding amount was correlated to water absorption, formation time and stability time, the more the addition amount of cereal grain flour, gluten content was less, the farinograph quality index was lower, the degree of weakening was the higher, the processing quality of dough was worse; According to the dough stability time, gluten content and the tensile properties, the biggest addition amount of bean dregs powder was not more than 10%, the adding amount of other grains powder should not exceed 40% of the maximum.4. The sensory and texture evaluation of grains steamed bread showed that the optimum adding amount of bean dregs powder was 8%, highland barley flour and buckwheat optimum adding amount was 20%, whole wheat flour of the optimum adding amount was 30%.5. Using the method of programming, the best formula based on the nutrition and cooking experiment of steamed bread was:wheat flour 60.6%,10% bean dregs powder, barley powder 11.2%,9.5% whole wheat flour and buckwheat flour 8.7%. At this point, the dietary fiber content was as high as 10%. Compared with wheat flour, the content of protein of the formula increased 3%, the fat content increased twice, the new content of rutin was 120.93 mg/g.6. By the way of orthogonal experiment, the production process conditions of high dietary fiber grains steamed bread was optimized:the yeast adding amount was 0.75%, the water content was 55%, fermentation time was 2 hours.7. The high dietary fiber grains steamed bread of quality improving was studied. Through orthogonal test, the improver formula was 3% adding amount of trehalose,50 mg/kg enzyme and 10% wheat gluten.