Study On The Relationship Between Characteristics Of Wheat Bran And Whole Wheat Noodle Quality Characteristics

Whole wheat flour is rich in nutrients such as minerals,cellulose,vitamins and other substances with high nutritional health properties.In this experiment,the characteristics of ten varieties of winter hard red and white wheat bran were measured,and the whole wheat noodle experiment was carried out.The characteristics of different wheat bran,the rheological properties of whole wheat flour,thermodynamic properties and the whole wheat noodle product The quality characteristics were analyzed by correlation.The relationship between the characteristics of the bran,the characteristics of wheat bran and the rheological properties of whole wheat flour,the thermodynamic properties and the quality characteristics of whole wheat noodle products were analyzed by correlation analysis.Thereby providing basic theoretical guidance for the production of whole wheat noodles.The specific research results are as follows:(1)By analyzing the characteristics of wheat bran,the rheological properties of whole wheat flour,the thermodynamic properties and the quality characteristics of whole wheat noodle products,the characteristics of ten varieties of wheat bran were significantly different,and the rheological properties and thermodynamic properties of whole wheat flour were obtained.And the quality characteristics of whole wheat noodle products are also significantly different.(2)Correlation analysis of the characteristics of bran showed that the antioxidant activity of bran was positively correlated with the content of free phenol in bran;the grain size of bran was significantly negatively correlated with soluble dietary fiber;the insoluble dietary fiber of bran There was a significant positive correlation between total dietary fiber content and its water holding capacity.(3)By analyzing the correlation between wheat bran characteristics and rheological properties and thermodynamic properties of whole wheat flour,the protein content of bran and the gluten index of whole wheat flour were significantly positively correlated.;the phytic acid content of bran and There was a significant positive correlation between the dry gluten content of whole wheat flour;the insoluble dietary fiber content of bran was positively correlated with the water absorption rate and formation time of whole wheat flour;the ash content of bran was significantly positive with the stability time of whole wheat dough.Correlation;there was a significant positive correlation between starch content and peak torque of bran;there was a significant negative correlation between insoluble dietary fiber and total dietary fiber of bran and rebound value;insoluble dietary fiber content of bran and heat of whole wheat flour There was a significant negative correlation between gel stability;the free phenol content of bran was positively correlated with the maximum resistance to stretch resistance of whole wheat dough;the soluble dietary fiber content of wheat bran was significantly higher than that of whole wheat dough.Positive correlation;there is a significant negative correlation between the ash content of bran and the initial temperature parameter;the free phenol content and peak of bran There was a significant negative correlation between temperature parameters.(4)According to the correlation between the characteristics of wheat bran and the quality characteristics of whole wheat noodle products,the total phenol content of bran was significantly positively correlated with L and ?E,and the negative correlation was significant.The total phenol content of bran was There was a significant negative correlation between a*;the bound phenol content of bran was significantly positively correlated with a*;the protein content of bran was significantly positively correlated with b*;the content of soluble dietary fiber in bran was a*There was a significant positive correlation;the bran protein content was significantly positively correlated with the tensile strength,elasticity and chewiness of cooked whole wheat noodles,and was significantly positively correlated with elongation and recovery;insoluble dietary fiber of bran There is a significant positive correlation between the hardness of cooked noodles;the ash content of bran and the cooking yield and steaming water absorption rate of whole wheat noodles;the ash content of bran and whole wheat There was a significant positive correlation between the total noodle scores;there was a significant negative correlation between the free phenol content of bran and the whole wheat noodle color score,and a significant negative correlation with the whole wheat noodle toughness score;the insoluble diet of bran Dimensional content showed a significant negative correlation between whole-wheat noodle color scores.