Processing Technology And Nutritional Analysis Of Fermented Whole Wheat Pastries

In order to enrich categories of the whole wheat foods,optimize dietary structure of inhabitants,and further enhance the industrial value of grains,two kinds of fermented whole wheat pastries were developed using fermented whole wheat as a main raw material.The nutritional components of one kind of pastries,fermented whole wheat biscuits,were analyzed,revealing the nutritional value and significance of the new-type fermented whole wheat foods.The main contents are as follows:1.A new kind of fermented whole wheat cookies with a pleasant taste was studied,using rice leaven as starter culture and fermented whole wheat as a main accessory.Firstly,single factor experiment was employed to optimize the parameters including the amount s of fermented whole wheat,butter and sugar,baking time and baking temperature.Then analysis of variance(ANOVA)was used to choose four factors covering the amount s of fermented whole wheat and sugar,baking time and baking temperature for the orthogonal experiment.The optimization results were obtained as follows: 10% of fermented whole wheat,32% of butter,55% of sugar,1.25% of baking soda,3% of skimmed milk powder,and baking at 160?with under fire model for 8 minutes.This kind of fermented whole wheat cookies showed golden brown and uniform color,crisp and delicate mouthfeel,sweet but not greasy taste.2.Another new kind of fermented whole wheat biscuits using fermented whole wheat as main materials was developed.Firstly,the parameters including the additive amounts of fermented whole wheat,oil,sugar,water and baking soda,baking time and baking temperature were optimized by single factor experiment.Then,analysis of variance(ANOVA)was carried out to choose four factors including the additive amounts of fermented whole wheat,oil and sugar and baking time for the orthogonal experiment.The best fit parameters were obtained as follows: 45% of fermented whole wheat,17.5%of oil,25% of sugar,10% of water,1% of baking soda,3% of whole milk powder,and baking at 150?with under fire model for 8 minutes.This kind of fermented whole wheat biscuits presented pure wheat bran color,the unique fermented whole wheat flavor,crunchy and uniform texture.3.The nutritional value of fermented whole wheat biscuits was analyzed and evaluated by comparison with fermented and unfermented whole wheat biscuits and non-whole wheat biscuits.The contents of protein,fat,minerals including calcium,iron,zinc and total dietary fiber were quantified.The results showed that apart from fat,the contents of other nutritional components of fermented whole wheat biscuits were higher than those in the unfermented whole wheat biscuits.Moreover,all the indexes in the fermented and unfermented whole wheat biscuits were higher than those in the non-whole wheat biscuits.The results indicated that the nutritional value of the whole wheat biscuits was higher than non-whole wheat biscuits and fermentation contribute to the flavor and nutritional value of biscuits.The research showed that the fermented whole wheat products improved poor palatability existed in ordinary whole wheat products,enhanced the nutritional value of whole wheat biscuits,and enriched the varieties of whole wheat foods,which satisfies people's pursuit for health foods,and has a good market potential.