Effect Of Food Additives On The Processing Quality Of Whole Oat Flour And Plant Design Of The Oat Bread

The total nutrition of oats contains gluten-free protein,which are safe for wheat allergies,celiac disease,and gluten-sensitive patients.However,it has poor processing adaptability.The enzyme cross-linking protein mimics the gluten protein network structure to create an oat dough system,which is an important approach to improve the processing adaptability of oats.However,few reports are available on the adaptability improvement of the processing of oats into baked foods by cross-linking of foreign proteins and oat proteins catalyzed by multi-enzyme preparations(TGase and GOD)or PPO.Therefore,based on the method of enzyme preparations catalyzing the,it is a challenge work to create an oat dough system and improve the adaptability of oats into bakery products by enzymatically cross-linking foreign proteins and oat proteins to simulate the network structure of wheat gluten.This work involved the research on the effect of five colloids,four proteins,four enzyme preparations,and compound additives on the processing adaptability of whole oat flour.The parameters for processing adaptability,such as silty parameters,viscoelastic parameters,and gelatinization parameters were measured using a farinograph,dynamic rheometer,and RVA-fast viscometer,respectively.The main results and conclusions are describled as follows:1.Five colloids including xanthan gum,hydroxypropylmethyl cellulose(HPMC),carboxymethyl cellulose(CMC),guar gum,and locust bean gum were used individually in the whole oatmeal making,and it was found that the whole oat flour meal characteristics,the viscoelastic properties of the whole oat dough,the peak viscosity,the lowest viscosity and the final viscosity were improved significantly,which are related to the amount of colloids.Among them,the addition of 1.5% xanthan gum,2% HPMC,0.7% CMC,0.7% guar gum,and 0.7% locust bean gum had the best improvement of oats processing adaptability.2.The adding of whey protein and corn protein individually into whole oat flour can significantly improve dough formation time,stability time and silty index,and the adding of 15% whey protein and that of 15% corn protein has the best improvement.However,the addition of whey protein or zein significantly reduced the water absorption of the dough,and it decreased with the increased protein content.When soy protein and pea protein were added,only the adding of 5% or 10% soybean protein had effect on formation time,stabilization time,and quality index of silt.However,the addition of soy proteins and pea proteins significantly increased the water absorption of the dough,and it was related to the amount of these proteins.Effect of whey proteins and zein on the storage modulus G' and the viscosity modulus G?of oat dough was better than that of soybean proteins and pea proteins,which was consistent with the effect of improving the silty parameters.The addition of soybean proteins,pea proteins,whey proteins and zein proteins significantly decreased the peak viscosity,and the degree of reduction was negatively correlated with the amount of added proteins.When increased the added amount,the peak viscosity gradually decreased,where the correlation coefficients were 0.8525,0.8479,0.9982,and 0.9784,respectively.Comprehensive analysis showed that adding 15% of whey protein,15% of corn proteins and 5% of soybean proteins had the best effect on the improvement of oat processing adaptability.3.The adding of TGase,GOD and PPO into whole oat flour can effectively improve the silty characteristics of oat dough.Among them,addition of 0.15% TGase,0.15% GOD,and 0.1% PPO had the best effect on the improvement of formation time,stabilization time,and silty index.The addition of 0.15% TGase dough had the highest water absorption,but the addition of GOD had no significant effect on the water absorption.The addition of XYL only significantly reduced the water absorption and had no significant effect on the formation time,stability time and quality index of silt,while the adding of 0.15% TGase,0.15% GOD and 0.1% PPO had the best effect on improving the viscoelasticity of oat dough,and the adding of 0.03% XYL had the best effect on improving the storage modulus G'.Moreover,the addition of TGase was positively correlated with the peak viscosity,and the linear correlation coefficient was 0.6109.However,the addition of PPO was negatively correlated with the peak viscosity,and the linear correlation coefficient was-0.699.The addition of PPO destroyed the batter system and greatly decreased the gelatinization parameters.Comprehensive analysis showed that the adding of 0.15% TGase,0.15% GOD and 0.1% PPO had the best effect on the improvement of oat processing adaptability.4.Compound enzyme preparations(0.15% TGase and 0.15% GOD)were formulated with soybean proteins,pea proteins,whey proteins,and corn proteins,respectively,and they were added into the whole oat flour individually,leading to significantly improve the silty parameters.Among them,10% soy proteins,15% pea proteins,10% whey proteins,and 15% corn proteins had the best improvement effect,while 0.1% PPO only improved 10% corn proteins when it was used to improve the silt parameters.The compound enzyme preparation(0.15% TGase and 0.15% GOD)had the best effect of improving the viscoelastic properties of oat dough when mixed with 5% soy proteins,15% pea proteins,10% whey proteins,and 15% corn proteins,respectively,while 0.1% PPO had a better effect on the viscoelasticity of oat dough when it was formulated with 10% corn proteins.When PPO and proteins are compounded,the gelatinization parameters are still greatly reduced,and the viscous properties of the batter are destroyed.All the mentioned resultsindicated that the oat processing adaptability was improved the best when the enzyme preparations(0.15% TGase and 0.15% GOD)were formulated with 10% soy proteins,15% pea proteins,10% whey proteins,and 15% corn proteins,respectively and 0.1% PPO combined with 10% corn proteins..5.Compared with the oat control group,the compound quality improver significantly improved the epidermal texture of the oat bread.The compound enzyme preparation and whey proteins formulation,and PPO and corn proteins compounding significantly increased the volume of the oat bread and the stomata volume.However,the stomatal density was still small,while the effect of other complex groups on the volumewas not obvious.Compared with wheat bread,there is still a gap in the quality of oat bread modified by the compound quality improver.6.An annual output of 1,000 tons of oat bread factory was systematically designedincluding the general layout design,production process design,product quality standard,material balance calculation and equipment selection,labor organization,and technical and economic analysis,and the drawing of relevant drawings.The plant will produce an annual output of 1,000 tons of oat bread,where the materials included122.5 tons of oat flour,492.5 tons of potato starch,92.5 tons of sugar,12.5 tons of salt,62.5tons of eggs,15 tons of yeast,17.5 tons of butter,3000 tons of water,7.5 tons of DATEM,and 12.5 tons of HPMC.Annual sales of the proposed plan will be 17.5 million yuan,and the annual net profit of is 3.5574 million yuan.