Effects Of Fermented Buckwheat Rice On Rheological Properties Of Buckwheat Mixed Dough And Bread Quality

Although buckwheat is rich in nutrients,it does not contain gluten protein,so it is difficult to form dough when processed alone,and its palatability is poor.In order to improve its processing and edible palatability,and increase its utilization rate,this article uses Ningxia safflower sweet buckwheat as The raw material,the sweet mash made by optimizing the buckwheat fermentation process,is mixed with sweet buckwheat flour and high-gluten flour to improve the viscoelasticity of buckwheat dough and make a buckwheat bread with unique flavor and rich nutrition.The main research contents are as follows:(1)Research on the fermentation process,rheology and texture characteristics of buckwheat mash.By measuring the acidity and reducing sugar content of buckwheat mash during the fermentation process,combined with sensory evaluation,using response surface methodology to optimize the fermentation process,the experimental results show that the optimal fermentation conditions for buckwheat mash are:fermentation time is 69h,fermentation temperature is 30?,the amount of bacteria inoculated is 2.98g/100g,the sensory score of the best sweet mash is 36.06 points;the rheological and texture characteristics of sweet mash during fermentation,the scanning results of the rheology show that:within the frequency and temperature scanning range,The G'value of sweet mash is always greater than G",and the tan? value is less than 1.Buckwheat mash has elastic characteristics,indicating that fermentation can improve the rheological properties of buckwheat;the texture test results of buckwheat mash show that:During the whole fermentation process,its hardness gradually decreased from the initial 128.19g to 12.47g,while the elasticity,viscosity,and chewiness increased first,and then decreased after rising to 0.72,0.47,and 13.27 respectively,indicating that controlling proper fermentation conditions would make The texture properties of buckwheat itself are changed,the texture becomes softer,and the viscoelasticity increases.(2)Research on the mixed dough of sweet buckwheat flour,high-gluten flour and buckwheat sweetened mash.On the basis of previous research,the buckwheat sweetened mash was added to the mixed powder of 25%sweet buckwheat flour and 75%high-gluten flour(mass ratio)to make a mixed dough,and the results showed that:With the increase of the added amount,the hardness of the mixed dough gradually decreases,and the elasticity and cohesiveness increase first and then decrease.It shows that within a certain range,adding buckwheat mash can improve the texture characteristics of the mixed dough;in addition,the rheological characteristics of the mixed dough are measured,and the results show that the mixed dough has "shear thinning" within the frequency scan range.It shows the characteristics of pseudoplastic fluid,and the G'value of the dough is higher than G",indicating that it is a viscoelastic body dominated by elastic characteristics.With the increase in the amount of buckwheat sweetener,the mixed dough The viscosity and elasticity first increase and then decrease,the apparent viscosity gradually decreases,the order of the internal structure decreases,and the degree of deformation is greater under the same external force.In summary,add buckwheat mash within a certain range,The dough becomes softer,and the viscoelasticity is also increased,so the texture and rheological properties of the mixed dough can be better improved.(3)Experimental research on buckwheat bread process optimization and texture detection.Taking the addition of buckwheat mash,the addition of yeast,the addition of butter and the fermentation time as single factors,the response surface experiment showed that the best parameter is:the addition of buckwheat mash is 5.6%,The addition amount of yeast is 1.5%,the addition amount of butter is 10.4%,and the fermentation time is 36 minutes.In the end,the actual hardness of the buckwheat bread is 937.78g,the elasticity is 0.68,the specific volume is 3.03mL/g,and the sensory score is 85.33 points.Taking ordinary bread without buckwheat as a control,the texture and nutritional components of buckwheat bread were tested.The results showed that the hardness of buckwheat bread was slightly higher than that of ordinary bread,and its elasticity and specific volume were slightly lower,but its moisture,ash,protein and fiber The content of vegetarian is significantly higher than that of ordinary bread,and the fat content is also lower,so it has a higher nutritional value.In addition,buckwheat bread has a special flavor and mouthfeel,and the sensory score is also higher.In summary,the buckwheat bread produced through the above research not only improves the utilization rate of buckwheat,but also has a significantly better quality than ordinary bread.