The Effect Of Micro-grinding Bone Powder Of Cattle Yak On The Quality Attributes Of Reconstituted Wheat Flour

Raw materials are from Mongolia(CYB,Cattle Yak bone).The cattle yak bones are commonly used by diverse industries in many sectors:agri-food industry as food additives,prepare preparing animal feed,only getting calcium from cattle yak bone,soil fertilizer,the souvenir of crafts,etc.Therefore,this study has shown that cattle yak bone can be processed by micro-grinding technology and can be used for food.Faced with the increase of the consumption in relation to the growth of the population,the increase in urban demand and especially the rise of the living cost,there is a need to improve the added of those noodles,and to increase the production and diversity of noodles.The study determined the effects of different binders on the flavor and the Textural properties of noodles with cattle yak bone powder by using Gas chromatography-mass spectrometry(GC-MS),Texture Profile Analysis,Scanning Electron Microscopy(SEM)and water distribution on noodle dough using low field nuclear magnetic resonance(LF-NMR).In totally,37 volatile compounds were identified,(hydrocarbons,aldehydes,esters,alcohol,pyrazines,ketones,and acids).We used principal component analysis to separation hardness,adhesiveness,springiness,cohesiveness,gumminess,chewiness,resilience.Variation in texture profile analysis dough with micro-grinding bone powder(MBP)and without MBP added the amount of 10%MBP sample dough was easily broken,and another result(adhesiveness,springiness,cohesiveness,gumminess,chewiness,resilience)was lower than added 5%and 8%of MBP dough.