The Effectmechanism Of Physicochemical Property And Application Between Resveratrol And Flour

Flour is one of the main sources of food for human being.Different size of product via physical method can meet different people's demands.More and more people focus on quality of life in recent years.The pursuit of health life has been a social event.As a natural polyphenols of functional additives,Resveratrol has been confirmed by many scientific researches that it can help antioxidant,improve glycemic index,control digestive enzymes,etc.The article explores the effect mechanism of physicochemical property and application between resveratrol and wheat flour.We can observe and research the effect of resveratrol on RDS?SDS?RS of wheat flour has been one of a key to learn.The research of resveratrol functionality mainly concentrated on the pharmacological aspects at present.In-depth study and explore can provide theoretical basis and technical support of resveratrol used in starch base foods.The main contents are in the following:Resveratrol could increase the swelling power of flour dramatically.Having 0.5 % concentration of Resveratrol could reduce the amylose leaching of contrast sample.The RVA result showed that the flours' breakdown and setback was lower than before.Adding resveratrol could help restrain flour anabiosis.In starch digestion in vitro experiment,flour containing 0.5 % resveratrol had more SDS flours,which was helpful to improve GI after eating.We used ABTS?ORAC and FRAP three test method.The results showed resveratrol can increase antioxidant abilities of flour.Higher dosage,better results over a range of 0.5 %-2 %.In the noodles application experiments,adding 2 % concentration of resveratrol could improve cooking yield,at the same time,increasing cooking lose.It could help to increase noodles smooth degree,but also increase the turbidity.When we add 0.5 %,1 % concentration of reseveratrol could help reduce cooking lose,noodle soup was cleaner than other contrast samples.reseveratrol could also improve the color difference of cooked noodles.When the dosage was 2 %,most of samples E* lower than contrast samples,the quality of noodles have been improved.Resveratrol could increase broken stress of noodles,when the flour size was 0.045-0.065 mm,1 % resveratrol generated the highest noodle broken stress 49.25 g,but it could also reduce the hardness,viscosity and chewiness of noodles.