| This paper mainly studies the dry processing of corn powder preparation process optimization with different alkali reagent,then carries on the characteristic analysis,finally to optimize the treatment of alkali heat corn flour based powder,adding hydroxypropyl methyl cellulose(HPMC),cassava starch and gluten and base powder was prepared by mixing corn Steamed Buns,and Steamed Buns on eating quality characteristics were analyzed.With the commercial corn flour as raw material,respectively using calcium hydroxide and sodium bicarbonate as alkali reagent,preparate alkali heat treated with corn flour,alkali reagent,heating time and temperature factors,through single factor and orthogonal experiment to optimize the preparation process conditions of alkali and heat treatment of corn flour.Take the peak viscosity(PV)and setback / final viscosity(SV/FV)as alkali heat treatment corn flour index,the optimum conditions of alkali heat treatment adding calcium hydroxide corn flour were: the amount of calcium hydroxide is 0.4 %,heating time is 1 h,the heating temperature is 100 ?,adding sodium bicarbonate alkali heat treatment of corn flour optimum conditions: sodium bicarbonate 0.4 %,the heating time is 2 h,the heating temperature is 100 ?.Based on the analysis of the properties of alkali treated corn flour,the corn granularity after alkali heat treatment is smaller than ordinary corn flour particle size,the average grain diameter of calcium hydroxide corn flour and sodium bicarbonate corn flour are 59.61 ?m and 53.40 ?m.alkali heat treatment of corn flour was whiter than ordinary corn flour,and the phenomenon of cross polarization and A type crystallization were still obvious.The starch granules of alkali heat treated corn flour were relatively intact,the large aggregates were reduced,the starch and protein were separated.The peak viscosity and final viscosity of alkali heat treatment corn flour have increased,the disintegration decreased,pasting temperature increased,SV/FV decreased,showed that the ability of corn flour gel forming increased,aging is not easy.Study on corn flour pasting from the perspective of the absorption of energy,alkali and heat treatment of corn flour gelatinization enthalpy lowest,the ?H of calcium hydroxide corn flour and sodium bicarbonate corn flour were 9.65 J/g and 8.99 J/g.Through the analysis of rheological properties,fluidity of calcium hydroxide corn flour was the weakest,gel loss tangent(tan?)was minimum,showed that the corn powder gel structure strong calcium hydroxide.The storage modulus of sodium bicarbonate corn powder(G?)was maximum,showed that the gel structure elastic of sodium bicarbonate corn flour is strong.The corn flour ingredient is made up of HPMC,cassava starch and gluten powder to prepare corn flour buns.Take the steamed bread elasticity and total score of overall sensory evaluation as indicators.The proportion of burden was optimized by orthogonal experiment,The optimal dosage of ingredients: the optimal ratio of calcium hydroxide Maize Steamed Buns: calcium hydroxide corn flour was 50 g,HPMC was 2.5 g,4 g of cassava starch,gluten was 2 g;the optimal proportioning ratio of sodium bicarbonate Steamed Buns: sodium bicarbonate corn flour was 50 g,gluten was 2 g,cassava starch was 4 g,HPMC was 2 g.Steamed Buns volume of alkali heat treated corn powder is greater than that in comparison with ordinary corn steamed buns,Steamed Buns made by sodium bicarbonate corn flour's color is white,the color of corn flour Steamed Buns made by calcium hydroxide corn flour is dark.Compared with the ordinary steamed bread,the elasticity,recovery and cohesiveness of the alkali heat treatment corn steamed bread were improved,and the gelatinization of corn dough was more abundant,improved the air holding capacity of steamed bread,the internal air holes are large and dense,and the distribution is uniform,which improves the internal structure and characteristics of steamed bread?... |
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