Effects Of Starch Gluten Addition And Different Pearling Fractions Mixed On Processing Quality Of Wheat Flour

Wheat is one of the three major grain crops in China,which plays an important role in China's grain production and national economy.In our country,with the development of society and economy,people's living standard has been improved,while bread and biscuits have been welcomed by more and more people because of their easy-to-carry and rich nutrition.But for a long time in our country,during the wheat production,the wheat quality is ignored,which leads to the production of strong and weak gluten wheat flour can not meet the domestic market demand.As the main components of wheat,wheat gluten and starch were closely related to processing quality of wheat flour.In this paper,three wheat cultivars differing in protein content were used to probe the effect of addition of gluten and starch on flour physiochemical characteristic and baking quality.Using pearling technology,research on flour properties of different pearling fractions,and using flour blending technology to improve the nutritional quality and processing quality of flour.The effect of adding of gluten and starch and different flour on the processing quality of wheat flour,clear improvement scheme of different quality types of wheat flour,provide theoretical and technical support for the quality of bread,biscuit flour production in china.The main results are as follows:1 Gluten in wheat flour is very important for its processing quality.In the present study,three wheat cultivars differing in protein content were used to probe the effect of addition of gluten on flour physiochemical characteristic and bread quality.With the increase in gluten,the bread volume,springiness,resilience and cohesiveness were increased,while the hardness and chewiness were decreased.The sensory value was also improved.It should be noted that the improvement of bread-making quality leveled off and the color deepened when the percentage of gluten addition exceeded a certain range.With the increase in gluten,content of dry and wet gluten,total protein,glutenin macropolymers(GMP)and sedimentation volume were gradually increased.Viscosity parameters decreased with the increase in gluten,and pasting temperature and pasting time increased.Under the same quantity if gluten addition,Zhengmai 9023 with high protein content had best bread quality,while Ningmai 13 with low protein content had worst.Addition of gluten effectively improve bread-baking quality,and the best addition protocol was to control the protein content of the flour at ca.18%.2 Starch in wheat flour is very important for its processing quality.In the present study,three wheat cultivars differing in protein content were used to probe the effect of addition of starch on flour physiochemical characteristic and biscuit quality.With the increase in starch,the biscuit diameter,extension factor and sensory quality were increased,while the hardness and thickness were decreased.It should be noted that the improvement of biscuit-making quality leveled off and the color lighted when the percentage of starch addition exceeded a certain range.With the increase in starch,content of dry and wet gluten,total protein,glutenin macropolymers(GMP),lacic SRC and sucrose SRC were gradually decreased.Viscosity parameters,Na2C03 SRC increased with the increase in starch,and pasting time slightly increased,and pasting temperature unchanged,The water SRC was first increased and then decreased along with the increasing of starch.Under the same quantity if starch addition,Zhengmai 9023 with high protein content had worst biscuit quality,while Ningmai 13 with low protein content had best.Addition of starch effectively improve biscuit-baking quality,and the best addition protocol was to control the protein content of the flour at ca.10%.3 Difference exists between nutrition and processing quality in pearling fractions of grains.In the present study,three wheat cultivars differing in protein content were used to probe physicochemical properties and processing quality in difference pearling fractions of grains.The wheat grain was divided into nine pearling fractions from the outside to the inside,and the outer eight layers accounted for about 10%of the weight of the seeds,and the ninth pearling fraction for about 20%of the weight of the seeds.The main results are as follows:With the pearling fractions ingression,dietary fiber and mineral elements content showed a downward trend,rose slightly in P9,the maximum and minimum values appear in P1 and P8.Dry and wet gluten,protein and GMP content showed a trend of first increase and then decrease,and the maximum value appeared P2.Bread and biscuits made by pearling fractions of grains are also different.The maximum values of volume,springiness and sensory quality of bread were found in bread made from fifth pearling fraction of flour,and the cohesiveness and resilience values were relatively large,while the hardness and chewiness values were relatively small.The diameter,extension factor and sensory quality of biscuit made from ninth pearling fraction were the largest,while the thickness and hardness were the smallest.In summary,the bread flour processing quality of the P5 is the best,and the biscuit flour processing quality of the P9 is the best.4 Difference exists between nutrition and processing quality in pearling fractions of grains.In the present study,three wheat cultivars differing in protein content were used to probe effects of different pearling fraction flour blending on the baking quality of bread and biscuit.The main results are as follows:with the addition of P2,bread made from P9 color deepened,volume,hardness,chewiness increase;springiness,cohesiveness,resilience and sensory scores decreased from the hardness and the score of sensory data can be seen,bread quality deterioration is not with the P2 added proportion change,when the adding amount is>20%,bread quality will decline significantly.With the addition of the P2,the pasting parameters of the P9 decreased.With the addition of P1,biscuits color depth,diameter,ductility factor and sensory scores decreased,while the thickness of the biscuits increased,when a substantial change occurs in 10%?15%when the adding amount of biscuit hardness and sensory quality.The addition of P1 also decreased the viscosity parameters of P9.Therefore,20%of P2 was added to P5,10%of P1 was added to P9 is reasonable,improved the nutritional quality of inner flour and keep the taste of bread and biscuit.