The Effect Of Gelatin On Physical And Chemical Properties Of Wheat Flour Dough And Steamed Bread

Natural food additives-gelatin,widely available,can be prepared by hydrolyzing collagen in large quantities and free of fat and cholesterol.It is widely used in all kinds of food(candy,jelly,meat jelly,sausage,fans,canned,ice cream,instant noodles Etc.)of the gelling,stability,emulsification,thickening and foaming,so that the taste of food are more diverse.Therefore,the application of gelatin and wheat mixed powder to food production,can not only provide a new idea for improving the quality of flour food,but also broaden the application of gelatin in food.First,we analyzed the gelatinous viscosity characteristics of the mixed powder in order to explore the effect of the amount of gelatin on the pasting of wheat flour.The results showed that the addition of a certain amount(1% ~ 5%)of gelatin could significantly decrease the viscosity value and the attenuation value and the regenerative value of wheat flour,but had the opposite effect on the pasting temperature,the peak time did not show any significant change throughout the experiment.Then,the silting properties of the dough were studied by setting different proportions of gelatin experiment group,and the water absorption,the degree of weakening,the farinograph quality number and the time parameters of the mixed powder were analyzed.The results showed that the addition of a certain amount(1% ~ 5%)of gelatin powder significantly(P <0.05)increased the water absorption of wheat flour from 59.83% to 65.60%,the growth rate was 5.77%,and the ratio of gelatin powder 1% increased to 5%,the time parameters of the dough were shortened,the degree of weakening was changed from 33.33 ± 1.53 to 175.33 ± 6.51,and the corresponding FQN decreased from 90.00 ± 4.58 to 13.33 ± 0.58.When the content of gelatin in the mixed powder increased to 4% ~ 5%,the dough formation time,dough stability and silty quality index were no longer significantly changed.Furthermore,the relationship between the addition of gelatin and the aging characteristics of the mixed powder was discussed.The initial temperature,peak temperature and the retrogradation enthalpy of the gel were determined by pasting and pasting again.The experimental results were as follows: Line analysis,the results found that the addition of 1% to 5% of the amount of gelatin,the three indicators are negative effects,that is,three indicators are reduced.Finally,the effects of different proportions of gelatin-wheat mixed powder on the sensory characteristics of steamed bread,the basic indexes,texture characteristics and internal structure of steamed bread were studied.The effects of gelatin on the storage stability of wheat flour were studied.The results showed that the addition of 1% gelatin could bring the comprehensive sensory score of bread to the highest level,and the addition of 1% gelatin could increase the specific volume and expansion ratio of steamed bread in a better range.Continue to add will also be unable to achieve the desired results.In addition,the addition of gelatin can greatly reduce the hardness of fresh steamed bread and can improve the aging problem in the storage process of it;but the addition of gelatin will give the internal texture of the bread to bring a bad effect,1% gelatin has little effect.In general,the addition of 1% gelatin in the range of the addition of this experiment is the best for the overall improvement of the quality of the steamed bread.On the basis of this,the gelatin addition can be studied more finely.