Research On Preparation Of Green Wheat Kernel Bread And Quality Control Law

Green wheat kernel is already growing full,in the milk of the wheat grain,its color green,unique taste,fresh and refreshing taste,and has a wealth of nutrients,is a new type of pure green food.The nutritional value of green wheat kernel has been recognized by many professional and scholars at home and abroad,and some of the products have been favored by Japanese and Western consumers.Therefore,the study of green wheat kernel has a very important significance.In this paper,the effects of different adding amount of wheat flour on bread dough and bread quality were studied,the process optimization of green wheat kernel bread and the optimization of compound improver and the quality change in the process of aging.The research contents and results are as follows:1.The nutrient content of green wheat flour was determined by adding the amount of flour(0% ~ 30%)to the bread dough and bread quality.The results showed that the content of amino acids and the content of amino acids in the flour and wheat flour were almost the same,and the content of gluten flour and gluten were higher than that of the flour And the L *,a *,b * and de values of the mixed powder showed a decreasing trend.The water holding capacity of the mixture of the green flour and the flour powder was enhanced,and the disintegration value.The dough's ductility is reduced,the viscoelasticity of the dough is gradually lost,the dough is easy to break,and the processing performance is changed.The dough's ductility is decreased and the dough is gradually lost.The internal structure of the flour dough is destroyed and can ‘t form a loose porous internal structure.The proportion of ? fold increases,the proportion of irregular curl increases,and the ? fold and ? turn ratio decrease.With the increase of the amount of green wheat flour,the ratio of bread decreased;the moisture content of bread increased;bread hardness,adhesion,adhesive,chewiness gradually increased,and bread elasticity and cohesion gradually The bread and core of the bread and the bark of the bread were darkened;the biscuit of the bread and the bark of the bread and the irregularity of the curl were gradually increased;the pores of the internal structure of the bread The size and size of the bread in the decline,the bread's internal structure becomes dense;rich flavor of ordinary bread.2.20% of the green wheat flour and 80% of the flour as the main raw material,respectively,on the bread materials technology,processing technology and composite improvers to optimize the experiment.The results showed that the optimum formula was as follows: yeast 2.0%,sugar 15 was the best formula of yeast and sugar,%,Salt 0.8%,shortening 7%,milk powder 4%,add water 50%,green wheat kernel sensory evaluation score of 85.6.The optimum reaction conditions were as follows: the stirring time was 25.68 min,the fermentation time was 98.83 min,and the baking time was 31.30 min.The fermentation time was 25.68 min,the fermentation time was 98.83 min,the baking time was 31.30 min.Baking temperature of 190.95 ?,under this condition,the sensory evaluation value of green wheat kernel bread is 89.51.The results showed that the main factors were: wheat gluten> ?-amylase> L-ascorbic acid,the best adding amount: the amount of wheat gluten: 5.56%;?-amylase addition: 0.0071%;L-ascorbic acid added: 0.0099%,under this condition,the sensory evaluation value of the green and kernel was 90.09.The results of the optimization showed that the sensory quality and texture quality of the green wheat kernel were improved and the flavor was improved.Through analyzing the change of bread quality in the aging process of bread,the quality change law of green wheat kernel was analyzed.The results showed that the moisture content of bread decreased gradually with the increase of aging time,and the water activity decreased first and then decreased.The ratio of bread decreased and the ratio of bread decreased.The core of the bread and the color of the bread's skin decreased;the hardness of the green wheat kernel increased,the elastic decline;green wheat kernel in the multi-molecular layer of water to the single molecular layer of water conversion.The total amount of water in the reduction;in the fifth day of microbial health indicators exceeded.