Study On The Quality And Improvement Of Wheat Flour Flour

This study chose batter powder as an object,usingXueyan's wheat flour and short four as raw material.To focuses on production and developing batterflour,and usingthe extrusion heat treatment and wet heat treatment to wheat flour to improve the quality of flour,to make it more suitable for batter flour and development.Firstly,we selectedseven high viscosity wheat shore flours from a flour mills in Henan Province(1B,DF,D4,D3,4B,7M,8M),to measure the viscosity characteristics and physicochemical properties of short flour.Then we evaluated the target quality through the hanging paste,water retention,and its texture.By comprehensive evaluation and analysis,we obtained the following conclusion:batter flours made of NO.D4,D3,and 7M flour are as good as the commercial batter flour according the mount of hanging paste,water retention properties,and friability.Thus we could produce batter flour by mixing NO.D4,D3,and 7M flourusing the online powder recombinant technology.Through this method,not only the short flourcould be comprehensively utilized,but also improve the edible value of the product.Meanwhile,The characteristics suitable short flour to suit for batter flour were an filling:moisture content of 11.57%?12.70%,protein content of about 18.49%,crude starch content of 67.08%to 68.64%amylose content in about 12.05%,while the short flour suitable to make batter flour should use to make fry test to investigate the sample texture characteristics,and use of mixingflour processing to produce batter flour.Then,we conducted a study of the optimum extrusion heat treatment,moist heat treatment,and batter flour making test using the treated flour,the results showed that:moisture content of materials was 20.41%,extrusion temperature was 149.29?,screw speed was 124.03r/min.The optimaldegree of gelatinization was 95.20%,puffing degree optimal was 2.92%on the optimal condition.And the amount of hanging paste of the heat treatment under above extrusion process was 30.41%to33.06%,fried water retention was15.33%to 22.64%,friability after frying was 884.76g to 1517.49g;that the batter of flour hanging paste was25.10%,fried water retention was 16.69%,and theclothing crispness of batter friedat 180? temperature forlOminwas 611.62g.So this heat treatment could increase the viscosity of batter flour,improve the amount of hanging paste,and improve texture characteristics,indicating that this method was suitable for the production and improvement of batter flour.The optimum moist heat treatment conditions were:Feeding speed 15r/min,measured vapor pressure of 0.2MPa,gelatinization up to 95%.Under this moist heat treatment conditions,the amount of hanging paste of batter flour was35.61%to 44.78%,fried water retention was 17.27%to 21.28%,friability after frying at 180?temperature for 10minwas 645.56g to 1181.97g.Every index had beenimprove significantly,indicating that the method was also applicable to the production and improvement of batter flour.Finally,the effects of different types of starch and fried process on the qualities of batter by the addition of 5%of different types of starch(high amylose content starch,corn starch,high amylopectin content,tapioca starch)in wheat flour for the production and at 180? temperature frying pan frying 3,6,9,12 min.The results showed that crisped and frying oil increase,but water content decreases with fortify time.The samples added corn starch had significantly improved crispness,but also had the highest porosity and oil content.The samples added tapioca starch had the lowest oil content,water content and wrapped in the highest degree of fluffy powder layer.