Study On The Effect Of Highland Barley Compound Powder On Bread Quality

Highland barley is rich in multiple nutrients.Most researchers added highland barley whole flour to wheat flour to study the change of quality.The addition of highland barley whole flour will increase the nutritional value of products,but the product quality is poor and can't popular with consumers because of the high content of bran.Therefore,in this study,highland barley with different peeling rate will ground into flour to study the quality changes of highland barley flour with different peeling ratio.Highland barley flour with different peeling rate were added to bread flour with the same ratio to study the changes of dough characteristics and bread qualities.So as to obtain highland barley flour with the best peeling rate.It can retain the nutrients of highland barley.On the other hand,when a large proportion of highland barley flour is added,the quality of highland barley dough and bread can be improved to a certain extent.Finally,the formula and processing technology of highland barley bread are optimized.The research results of this topic are as follows:(1)The content of moisture,ash,protein,fat and dietary fiber of highland barley flour decreased significantly with the increase of peeling rate,while the content of starch increased significantly and the content of ?-glucan increased first and then decreased.Albumin,globulin and glutelin all decreased,but gliadin increased to a certain extent.The contents of methionine,lysine and glutamine in highland barley flour had no significant change,but the contents of other amino acids decreased significantly.The contents of minerals decreased gradually.L~* increased,while a~* and b~* decreased.The sedimentation value and the falling value increased,but the content of damaged starch increased.The gelatinization viscosity of highland barley powder increased and gelatinization temperature decreased,which made it easier to gelatinize.(2)Highland barley flour with different peeling rate were added to bread flour,and bread flour was used as control group.The water holding capacity of highland barley compound powder was significantly higher than that of the control group,but there was no significant difference between the water holding capacity of different peeling rates,and with the increase of peeling rate,the oil holding capacity of the compound powder showed a significant downward trend.The addition of highland barley powder made the water absorption significantly increased,and the stability also became poor,but after removing a certain amount of cortex,the water absorption decreased,and the stability increased.The extensibility and viscoelasticity of the dough became weak with added highland barley powder,while the tensile properties were improve with the increase of peeling rate.The G'and G'' of the highland barley mixed flour dough were higher than the control group,while with the increase of the peeling rate,the G' and G'' of the highland barley mixed flour dough increased significantly.The results showed that the strain and recovery ability of barley flour dough were significantly lower than the control group,and the strain and recovery ability increased with the increase of peeling rate.The maximum fermentation height of barley flour dough was significantly lower than that of the control group,the time of gas release was significantly earlier,and the gas holding rate decreased,however,the comprehensive ability of gas production and gas holding was improved with the removal of peel.From the micro point of view,the gluten network structure of dough was seriously damaged due to the addition of hihgland barley powder,and with the increase of peeling rate,the holes of dough are significantly reduced,and the structure was more compact.(3)The specific volume of highland barley bread was significantly lower than that of the control group,with the increase of peeling rate,the specific volume of bread did not change significantly.L~* and b~* of highland barley bread were lower than the control group,a~* was higher than the control group,with the increase of peeling rate of highland barley flour,L~* and b~* increased gradually,a~* decreased gradually,approaching to the control group;the hardness,adhesiveness and chewiness of highland barley bread were much higher than those of the control group,with elasticity and internal consistency With the increase of hulling rate,the hardness,adhesiveness and chewiness of bread decreased significantly,while the elasticity,cohesiveness and resilience increased.With the addition of hulling powder,the sensory score of bread decreased significantly,and the increase of hulling rate improved the rough taste of bread,the color and elasticity of skin and core to a certain extent However,the overall score is still not high;the addition of highland barley flour enriches the flavor of bread,and with the increase of peeling rate,the types of flavor substances decrease,which has a certain impact on the quality of bread;choosing qk4-35% as the best peeling rate highland barley compound powder can not only retain the nutritional value of highland barley flour,but also optimize the quality of bread to a certain extent,which can attract consumers It has a good development prospect.(4)The optimum addition of highland barley bread ingredients was as follows: gluten5%,yeast 2.0%,sugar 12%,salt 1.4%,milk powder 4%,shortening 6%,water 64%.The best preparation process of highland barley bread was as follows: dough mixing time of6 min,fermentation time of 90 min,baking temperature of 190 ?,baking time of 20 min.The confirmatory experiment combined the optimum addition and the best preparation process,Which results showed that highland barley bread had large volume,good color,good elasticity and resilience of bread core,moderate sweet and salty,good taste,and the comprehensive sensory score could reach 82.70.With contrastive analysis the qualities of the bread before and after optimized and ordinary bread,the results showed that the specific volume of highland barley bread increased,the color and taste improved,the hardness and elasticity also improved.Compared with ordinary bread,highland barley bread not only had rich nutrition value,but also had better flavor.