| In this paper,wheat bran was used as raw material,and three treatment technologies: air-expansion,extrusion and high-temperature baking were adopted.By comparing the modification effects of different treatment techniques,extrusion puffing was selected as the best treatment method for wheat bran.The puffing basic parameters of the extrusion puffing process were studied in depth,and the process of extrusion puffing wheat bran was optimized.The wheat bran extruded under the optimal parameters was added to the flour to study the effect of different bran addition on the gelatinization properties and tensile properties of the mixed powder,and the effect on the quality of the pressed pastry.The main conclusions of the study are as follows:1.The wheat bran is treated by air-expansion,extrusion,high-temperature baking technology,and compared with the wheat bran without any treatment,and the extrusion process is determined to be a wheat bran treatment process.Through the analysis of the effects of three treatments on the basic components of wheat bran,it was found that hightemperature baking and air-expansion had little effect on the basic components of bran.Extrusion could reduce the fat content and increase the soluble dietary fiber SDF content.The main water solubility index WSI,water absorption index WAI,lipoxygenase activity lox,swelling power SC,and physicochemical indexes of fatty acid values of wheat bran under the treatment method were better than other extrusion treatments.Two treatment methods.2.Optimize the process parameters of wheat bran by extrusion treatment by single factor and response surface analysis.Taking the screw rotation speed,puffing temperature and liquid feed amount as independent variables,the single factor experiment was carried out with the wheat bran water-soluble index WSI,swelling power and lipoxygenase activity as the dependent variables,and the relative scientific extrusion process parameters were obtained.The optimum range is 160℃ ～ 180℃,170 r / min ～ 190 r / min,21% ～ 25%.Three single factors: screw rotation speed,expansion temperature and liquid feed amount were analyzed by ternary quadratic regression analysis,and the effects on the water solubility index and expansion force of wheat bran were obtained and studied.The results show that the regression equation and model have significant effects,and can predict the water solubility index and expansion force of extruded wheat bran.The results of regression analysis show that the expansion temperature,screw speed and its interaction have the greatest influence on the equation model,and the liquid feed amount has little effect on the equation model.Through analysis,the optimum process parameters of extruded wheat straw were obtained: puffing temperature 172℃,screw speed 181 r / min,liquid feed amount 23%.The wheat bran produced by extrusion puffing has improved food quality.3.The effects of wheat bran with extrusion amount of 0%,5%,10%,15%,20% and 25% on the viscosity characteristics and tensile properties of bran flour were studied and the quality of the Hunan spicy strips.The increase of bran content increases the peak viscosity,the lowest viscosity,the final viscosity,the retrogradation value and the attenuation value of the bran mixture powder,and the gelatinization temperature increases.When the bran content is 10%-15%,each The powdery parameters reached the optimal level;under the same proofing time,the tensile resistance,maximum tensile resistance and tensile curve area of bran flour decreased with the increase of bran addition,which can be seen from the elongation.The addition of 10%-15% extruded bran bran can enhance the elongation of the bran mixture powder.expansion rate and physical property index reached the optimal level when the amount of bran added was 10%;the oil absorption rate reached the optimum level when the amount of bran added was 15%.The long-term storage of Hunan spicy strips.will cause aging and hardening.When the amount of bran added is 10%,it will help to delay the aging of Hunan spicy strips. |
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