Study On The Physical And Chemical Properties Of Green Wheat Flour And The Application Of Biscuit Production

In this paper,the physical and chemical properties of the green wheat flour before and after extrusion and the quality of the biscuits made by the two kinds of green wheat flour were compared to determine the green wheat powder suitable for the biscuit.Then,The rheological properties of the green wheat crisp biscuit pre-blended powder were studied.On this basis,the formula of the green wheat crisp biscuits was optimized and the quality of the green wheat crisp biscuits was evaluated.The main research contents are as follows:1?The basic physical and chemical indexes of the two kinds of green wheat flour before and after extrusion were compared.The results showed that the degree of gelatinization of the whole powder was 98.4,the attenuation value and the recovery value decreased and the tangent value of the loss angle decreased,The results showed that the stability of the whole flour was increased by the extrusion process.The quality comparison of the indexes such as sensory score,extension factor and hardness was used to select the not extrusion green wheat whole powder making biscuits.2?The dough rheological properties of the green wheat crisp biscuit pre-blended powder were studied: With the addition of whole powder,the weakening degree of mixed powder increased,the quality of the mixed powder is reduced and the anti-aging ability is enhanced.The mixed powder system is characterized by solid.3?The best formula of green wheat crisp biscuits was green wheat powder at30%,butter at 21%,sugar at 28%,egg at 16%,baking soda at 1.3%,baking powder at1.5%,caramel at 4.6%,water at 8%.4?The quality of green wheat crisp biscuits were evaluated.The moisture of green wheat crisp biscuits was 2.72%(? 4%),the alkalinity was 0.29%(? 0.4%),the acid(in terms of fat)was 2.37 mg / g ?5mg / g),and the peroxide value(in terms of fat)was 0.16 g / 100g(? 0.25 g / 100g),The total number of colonies is 36 CFU / g(?750CFU / g),coliform bacteria is 2CFU / g(?30CFU / g)are not more than the national standard limit,nor the detection of pathogens,and total arsenic 0.020 mg / Kg? 0.5mg / Kg)and lead 0.012 mg / Kg(?0.5mg / Kg)content is not exceeded.The proportion of essential amino acids in the biscuits was 20.77% of the total biscuit,26.31% of the black biscuits,23.48% of Silang fiber bran coarse grain digestive biscuits,and the nutritional value of protein of green wheat crisp biscuit is more than black biscuit and Silang fiber bran coarse grain digestive biscuits.Green wheat crisp biscuits have not only ordinary biscuit aroma,but also has some green wheat unique flavor substances.