| Cyperus esculentus is rich in starch,protein,dietary fiber,mineral and other nutrients.It is a multi-purpose economic crop that integrates oil,grain,animal husbandry and feeding.It has high comprehensive utilization value and good nutrition and health care function.Nang is one of the most distinctive flour food in Xinjiang,which is not easy to deteriorate and rich in nutrition.Combining tiger nut powder and Nang,the subject studied different addition amount of tiger nut powder affected the thermodynamic properties,viscosity properties,rheological properties and texture characteristics on the wheat flour and dough,and optimized the craft formula of tiger nut powder of Nang,and evaluated nutrition value and predict the shelf life,as to provide theoretical basis for the development and utilization of tiger nut powder.The main research results as follows:(1)There were significant differences in physical and chemical properties and functional properties between tiger nut powder and wheat flour and rice flour.According to the determination of basic physical and chemical indicators,compared with wheat flour and rice flour,the crude fat,ash and dietary fiber of tiger nut powder are better than wheat flour and rice flour,and the protein content is slightly lower;According to the determination of its function,the water content of tiger nut powder has a slightly lower than the wheat flour,but is higher than rice flour and has good holding oil capacity,solubility and freeze-thaw stability.According to the comparison of color,tiger nut powder has the highest redness and yellowness and low brightness;According to the different physical and chemical indexes and the functional measurement of tiger nut powder,tiger nut of Inner Mongolia has better water holding capacity,oil holding capacity,freeze-thaw characteristics and so on.Therefore,tiger nut of inner Mongolian was selected for the next test.(2)It can be seen the functional measurement that with the addition of the tiger nut powder,the sedimentation value and water holding capacity are declining,which can improve the freeze-thaw characteristics of the flour and improve the stability of the flour.According to the mixed flour of pasting properties,with the addition of tiger nut powder,Tp(°C),Tc(°C),?H(J/g)was increase gradually.the peak viscosity,through viscosity,break down,final viscosity and setback of mixed flour represent decreased trend.The pasting temperature of mixed powder increased.This indicates that the addition of tiger nut powder can enhance the thermal stability and anti-aging ability of wheat flour.The tiger nut powder can significantly improve the floury characteristics of the dough.With the increase of the amount of tiger nut powder,the water absorption rate,the development time,the stability time and the quality index of dough are reduced.So,the tiger nut powder has weakening effect on the dough.With the increasing amount of tiger nut powder has a significant effect on tensile properties of the dough.But,with the increasing fermentation time,the area under the curve of dough,tensile resistance and stretching ratio increase is rise at the same level.And the extension reaches the maximum at 90 min.The addition of tiger nut powder has significantly effect on the rheological properties of the dough.With the increase of the content of the tiger nut powder,the elastic modulus and viscous modulus of the dough increased and the loss tangent decreased.That indicate the mixed powder increase the viscoelasticity of the dough,the macromolecular polymer in the system is weakened and the dough is softer.According to the microstructural analysis,the addition of the tiger nut powder can reduce the friction between the starches and facilitate the gluten network.It is beneficial to the formation of gluten network and to improve the rheological properties of dough.(3)Tiger nut Nang optimized formula by single factor and orthogonal test.The results showed that tiger nut powder was 10%,yeast powder was 0.3%,salt was 0.35%,and water was 48%.Tiger nut Nang has delicious smell,uniform color,moderate hardness,fine texture,uniform pores and best quality.The order of influence of various factors on the tiger nut Nang: tiger nut powder > yeast > salt > water.(4)the content of mash,ash and dietary fiber of tiger nut Nang a is higher than the wheat flour.It indicated that the addition of the tiger nut powder can improve the nutritional value of the product.With addition of tiger nut powder,the hardness and elasticity of the tiger nut powder decrease.The addition of the tiger nut powder increased the yellowness and redness of the product.Its peroxide value is rise and its optimal consumption period is one month. |
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