| In recent years,with the rapid economic growth of China,the living standards of urban and rural residents have been greatly improved.processed products from the food industry have dominated daily dietary consumption.However,food processing,especially the processing of staple food,is becoming more and more refined,which leads to a significant decrease in the amount of dietary fiber that people can eat,and is accompanied by unhealthy diet,high fat and high sugar intake,which high fat and high sugar intake,which can easily cause the problems of energy entry,overweight and obesity.The World Health Organization listed dietary fiber as an indispensable "seventh major nutrient element" as early as 10 years ago,but 95% of our citizens do not pay attention to it.The "2016 Chinese Dietary Guidelines" pointed out that only less than 5% of residents in my country can achieve the recommended dietary fiber intake.Therefore,it is urgent to increase the content of dietary fiber in staple food products,so as to increase residents' intake of dietary fiber.Whole grain wheat flour and tartary buckwheat flour are the main food flour products which are rich in dietary fiber,polyphenols and other nutrients.But the high proportion of dietary fiber in steamed bread raw material powder is easy to cause the quality deterioration of steamed bread products.Based on whole wheat flour,tartary buckwheat flour,soybean dietary fiber flour and corn shell flour,the formula of high dietary fiber whole grain tartary buckwheat flour was optimized,and the rheological properties of the dough were studied.The formula of high fiber whole grain tartary buckwheat steamed bread powder and the processing technology of steamed bread were optimized by using modifier.The research contents and results are as follows:(1)The powder properties and tensile properties of mixed powder were tested after adding different proportion(5%,10%,15%,20%,25%,30%,40%)of tartary buckwheat powder,soybean dietary fiber powder(1%,2%,3%,4%)and carfront shell powder(0.25%,0.5%,0.75%,1.0%)to whole wheat powder.The results showed that with the increase of the proportion of tartary buckwheat total powder addition,the water absorption of mixed flour dough decreased in a certain range,the formation time and stability time were prolonged,the dough extensibility was significantly weakened,and the resistance to resistance was significantly increased.Soybean dietary fiber powder and front shell powder can significantly increase the water absorption of the dough and have a significant effect on the extensibility of the dough.Soybean dietary fiber flour had significant effect on the prolongation of dough formation time and stabilization time.(2)The effects of different proportions of tartary buckwheat whole powder,soybean dietary fiber powder and corn shell powder on the quality of steamed bread were studied.The proportion of high fiber whole grain tartary buckwheat steamed bread was studied.The results showed that 20% buckwheat flour,1% soybean dietary fiber flour and 0.8% corn flour basically met the requirements of steamed bread.(3)The process parameters of high fiber whole grain buckwheat steamed bread flour was optimized by orthogonal test.The addition amount of various modifiers : gluten 0.5%,xylanase 40 ppm? fungus ?-amylase 20 ppm? lipase 20 ppm.The technological parameters of high fiber whole grain buckwheat steamed bread were optimized.The suitable technological parameters were as follows : adding water 58%,yeast 1.0%,waking time 40 min.(4)A comparison of sensory evaluation,texture evaluation and in vitro digestion characteristics of high fiber whole grain tartary buckwheat steamed bread,whole wheat flour steamed bread and wheat flour steamed bread was made.The results showed that the sensory score of high fiber whole grain Tartary buckwheat steamed bread was 88.9.Sensory quality has reached product quality requirements.The EGI value was lower than that of wheat flour steamed bread,which could play a certain role in the control of postprandial blood sugar. |
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