Effect Of Whole Wheat Flour On The Quality Of Flour And Noodles

In recent years,as a hot topic of whole grain foods,whole wheat flour has been studied by more and more experts and scholars.In this test,the wheat samples were pulverized by Buhler experimental mill to obtain heart flour,skin flour and general wheat flour.At the same time,the wheat sample was pulverized by hammer-type cyclone mill and ultrafine pulverizer to obtain two kinds of flour,which were whole wheat flour with different grinding size(over 80 mesh,100 mesh,120 mesh sieve)and whole wheat flour with different bran addition ratios(20%,40%,60%,80%,100%).The author studied the effects of whole wheat flour on physicochemical properties,nutrition,enzyme activity,safety,processing characteristics,texture,storage characteristics,microstructure and sensory evaluation of flour and noodles.This article provides a theoretical basis for a comprehensive and objective evaluation of the quality of whole wheat noodles.The results showed that the content of crude protein and wet gluten of heart powder was lower than that of skin powder,the content of total starch and amylose was higher than that of skin powder;the gelatinization viscosity of heart powder was higher than that of skin powder,and the nutritional quality was lower than that of skin powder;The related enzyme activity is lower than that of the skin powder;the powder quality of the heart powder dough is lower than that of the skin powder,and the gluten structure of the dough is weaker than the skin powder;the cooking characteristics of the skin noodles are better than the heart powder and the viscosity and chewing degree of the noodles are low.In the heart powder,the tensile properties are higher than the heart powder.Compared with the general purpose powder,the whole wheat flour obtained by direct pulverization has increased ash,crude protein content,crude fat content,broken starch content,wet gluten content,total starch content,increased flour brightness,decreased gelatinization viscosity and increased nutritional quality.,?-amylase activity,lipoxygenase activity,polyphenol oxidase activity increased significantly,heavy metal cadmium and vomiting toxins exceeded the standard phenomenon,dough powder properties and tensile properties decreased,dough gluten structure was weak,dough The brightness is lowered,the yellow value is increased,the cooking characteristics and texture characteristics of the fresh wet surface are poor,and the water mobility is generally weakened.As the grain size of whole wheat flour decreases,the content of broken starch increases,the total starch content decreases,the straight-branched ratio of starch increases,the particle size of whole wheat flour decreases,the gelatinization property decreases,and the nutritional quality declines when the particle size is too small.The activity of ?-amylase,the activity of lipoxygenase increased,and the activity of polyphenol oxidase increased first and then decreased.The elastic modulus of whole wheat noodles increased first and then decreased,and the viscous modulus decreased first and then increased.The silty properties and tensile properties of the dough are first increased and then decreased.At 100 mesh whole wheat flour,the dough has better processing properties;the structural stability of gluten is reduced,the cooking characteristics of noodles are lowered and the texture characteristics are first increased.After the decrease,the fluidity of the semi-bonded water is weakened,and the free water flow is enhanced.With the increase of bran addition,the content of ash,crude protein and crude fat in flour increased,the content of wet gluten decreased,the content of broken starch increased,the total starch content decreased,the brightness of flour increased first and then decreased,and the viscosity of gelatinization decreased.The nutritional quality is increased.When the bran content is higher than 60%,the cadmium content in the sample exceeds the standard;when the bran content exceeds 40%,the vomiting toxin content in the sample exceeds the standard,and the dough powdery index first increases.Decreased,the gluten structure is weakened,the brightness of the dough is decreased,the water absorption rate of the noodles is increased during cooking,the cooking loss and the optimal cooking time are increased,the hardness of the cooked noodles is increased,the viscosity is enhanced,the recovery is reduced,and the stretching is performed.Performance is reduced.With the increase of bran back,the moisture content in the noodles decreased,and the natural broken rate increased.When the noodles were cooked,the cooking quality of the noodles decreased.After the noodles were cooked,the hardness of cooked noodles increased with the addition of bran.The viscosity increases and the recovery decreases.The maximum breaking force of the noodles increases first and then decreases,and the maximum stretching distance decreases.The acidity growth rate during the storage of the noodles is greater;the internal and structural damage of the noodles is larger,and the bran particles are more obvious.With the reduction of the particle size of the directly pulverized whole wheat flour,the moisture content of the noodles first decreases and then increases,and the natural broken strip rate decreases;the water absorption rate decreases during the cooking process of the noodles,the cooking loss increases,and the cooking time increases;after cooking,cooked The hardness of the noodles is reduced,the viscosity and chewiness are reduced,the recovery is increased,the maximum breaking force is increased first and then decreased,and the maximum stretching distance is increased.The acidity value during the storage of the noodles increases with the decrease of the particle size;the internal damage of the noodles is reduced.The pores are reduced and the noodle structure is more complete.After the bran is crushed,the whole wheat noodle texture made by adding 100% of the flour to the flour is better than the whole wheat noodle made of 100 mesh whole wheat flour directly,and the internal flatness and firmness of the noodles are better,and the noodles are cooked.After the system,the tensile properties are better than those of the fresh wet noodles.It is proved that the whole wheat noodles made from bran is the best choice for whole wheat noodles.In addition to the good taste and the wheat flavor,the whole wheat noodles are lower than the general flour noodles,indicating that the whole wheat noodles are rich in nutrients,but the quality of the food is poor.In the processing,it is necessary to optimize the processing conditions and optimize the formula.Make whole wheat noodles more acceptable to the general public.