Effect Of Germinated Wheat Powder On The Quality Of Steamed Bread

In this paper,the germinated wheat flour and steamed bread powder made from wheat sprouted under artificial controllable conditions were used as experimental raw materials to study the effect of germinated wheat flour content on flour quality and dough properties,and to make steamed bread containing germinated wheat flour,optimize its technological conditions,and analyze the quality of steamed bread.The appropriate amount of germinated wheat flour and the optimum processing conditions of steamed bread were obtained.The results showed that the content of water,crude protein,crude fat,starch and ash decreased significantly before and after germinated,and the content of gamma-aminobutyric acid in functional factor increased first and then decreased with the prolongation of germinated time.During the germinated process,it was found that freezing stress could increase the content of y-aminobutyric acid in germinated wheat,and the content of y-aminobutyric acid could reach 2.2 times without germinated.The results of study on the gluten properties and a-amylase activity of germinated wheat mixed powder showed that the germinated wheat flour had no significant effect on the wet gluten content of wheat flour,and had an effect on gluten index and landing value.With the increase of the proportion of germinated wheat flour,the gluten index increased first and then decreased,while the landing value decreased significantly,indicating that a-amylase activity increased.The addition of germinated wheat flour to steamed bread powder has an effect on its gelatinization characteristics,powdery properties and dough rheological properties.With the increase of germinated wheat flour content,the peak viscosity,peak time,minimum viscosity,attenuation value,final viscosity and regeneration value of flour were significantly reduced,and the gelatinization time changed little.The change of water absorption rate and dough formation time is not obvious,the weakening degree is obviously increasing,the stability time and the powder quality index are significantly reduced,the amount of addition is less than 4%,the stability time and the powder quality index are still in the normal range,and the fermentation time can be shortened by steamed bread.The results of mixed experiment show that the gelatinization of dough is weakened,the thermal stability becomes worse,the gelatinization time is shortened,and the regeneration effect slows down.Through single factor and orthogonal test,the optimum technological conditions of germinated wheat flour steamed bun were found:germinated wheat flour was added 4%,the amount of water was 110mL,the surface time was 5min,and the fermentation time was 40min.The primary and secondary order of the influence of various factors on the evaluation score of the sensory quality of steamed bread is:fermentation time>Adding water>The amount of germinated wheat powder added>sum time.The results of the study on the internal structure and texture characteristics of steamed bread showed that the addition amount within 4%can increase the fineness of the internal tissue of steamed bread,the pore wall thinning,the stomatal contrast increases,the gloss of steamed bread increases,and the addition amount will decrease the texture of steamed bread after 6%,and the brightness decreases significantly.With the increase of germinated wheat flour,the hardness of steamed bread decreases first,the viscosity decreases significantly after 4%,the fluctuation changes after the chewing and adhesion are significantly reduced,the elasticity decreases significantly before increasing and decreasing,and the cohesion and recovery are increased first and then reduced.In general,the amount of addition within 4%,steamed bread hardness is small,moderate elasticity,good chewing,not easy to drop slag.