Effect Of Multi-grain Flour On Dough Characteristics And Steamed Bread Quality

As more and more people realize the nutritional and health value of grains,the grain processing industry is also adapting to changes in consumption trends and actively expanding into the production field.Therefore,various coarse grain products are sprouting in the market.Currently,the most studied multi-grain foods on the market mainly include pasta,beverages,cakes,etc.Miscellaneous grains have the problem of poor cooking and palatability,which limits their consumption and consumption to a certain extent.In this paper,multi-grain flour and wheat flour are used as raw materials to develop a new type of composite grain flour product,which provides for the research of nutritious and health-care multi-grain flour products.The specific theoretical basis and technical parameters are not only enriched the types of flour products,but also provide a useful method and theoretical basis for the deep processing and extensive utilization of multiple grains.In this experiment,soybean flour,sorghum flour,and millet flour have a greater impact on dough rheological properties,gelatinization properties,silty stretching properties,moisture distribution state,Fourier infrared properties,texture properties and microstructure.As the oscillation frequency increases,the elastic modulus and viscous modulus of the dough samples both increase.With the increase of the shear rate,the shear stress of the mixed powder added with different proportions of multi-grain powder also increases.The combination of weakly bound water and free water in the dough after adding soybean flour increases.The dietary fiber in sorghum flour and millet flour competes with protein and starch for water,thereby hindering the formation of gluten network structure and reducing the gluten network structure.Water retention capacity.With the addition of three kinds of grains,the proportion of free water increases.The substances in sorghum flour and millet flour have a certain shearing effect on the gluten structure,so it has a certain inhibitory effect on the gluten network structure.With the addition of three kinds of grains,the crystallinity of starch showed a downward trend.The addition of soy flour and millet flour can significantly reduce the hardness,stickiness and chewiness of the dough.The addition of sorghum flour can improve the elasticity and cohesion of the dough.The addition of three kinds of grain flour is beneficial to the improvement of the quality of the dough.Observing the network structure of the dough from the microstructure,the addition of soybean flour makes the gluten network structure compact and the ability to wrap starch is significantly enhanced.The addition of sorghum flour has a stronger deterioration of the gluten network structure of the dough than the addition of millet flour.When adding 5% of each of the three kinds of miscellaneous grains,the dough gluten network structure is uniform and fine,and there are no obvious holes.The sensory characteristics and antioxidant indexes of the multi-grain compound multi-grain steamed buns were analyzed through the different addition amounts of three kinds of grains powder,yeast and water and the fermentation time.The addition of appropriate grains powder to the wheat flour can effectively improve the composite multi-grain steamed bread.The content of polyphenols and flavonoids,and the addition of cereal powder can effectively improve the scavenging rate of DPPH,ABTS free radicals and FRAP reducing power of steamed bread samples.This shows that the addition of multi-grain flour can improve the sensory evaluation characteristics of composite multi-grain steamed bread to a certain extent.Response surface optimization experiment(Box-Behnken central combination experiment design principle)to obtain the optimal proportioning conditions of compound multi-grain steamed bread are: A: 10.34%,B: 11.41%,C: 9.97%,E: 0.96%,D:51.81%,F: 85.94 min,the experiment was repeated three times under this condition,and the average sensory evaluation score was 80.43,the average flavonoid content was 1.2029mg/g,the average polyphenol content was 61.2629 mg/g,and the average DPPH free radical scavenging rate The average value of ABTS free radical scavenging rate is 51.5762%,and the average reducing power is 10.6704 mg/g.Compared with the predicted value,the relative deviation RSD is 0.4949%,0.4553%,0.9830%,0.8441%,1.800%,0.9105%.It can be seen that the ratio conditions obtained by the experiment optimization are feasible and can be applied in practice.LF-NMR,whiteness value,texture properties,rheological properties,secondary structure properties,antioxidant properties and GC-MS analysis of composite multi-grain steamed bread and pure wheat flour steamed bread under different storage time under normal temperature and cold storage conditions.Under the two storage conditions,with the increase of storage time,the antioxidant capacity of composite multigrain steamed buns and pure wheat flour steamed buns showed a downward trend,but the overall antioxidant capacity of composite multigrain steamed buns was higher than that of pure wheat flour steamed buns.The hardness,stickiness and chewiness of composite multi-grain steamed buns and pure wheat flour steamed buns all increase first and then decrease.The decrease trend of composite multi-grain steamed buns is much lower than that of pure wheat flour steamed buns.With the storage time of the two storage conditions With the increase of the content,the elasticity,cohesion and resilience of the composite multi-grain steamed bread and the pure wheat flour steamed bread showed a gradually decreasing trend.With the increase of storage time under normal temperature conditions,the moisture content of the two kinds of steamed bread showed a decreasing trend as a whole.With the increase of the oscillation frequency,compared with pure wheat flour steamed bread,the elastic modulus and viscosity modulus of composite multigrain steamed bread are higher than pure wheat flour steamed bread as a whole.The peak area of the volatile matter of the composite grain steamed bread and the pure wheat flour steamed bread showed a trend of first decreasing and then increasing with the increase of the storage time under normal temperature conditions,and the peak area of the volatile matter reached the maximum value after 10 days of storage.At 0days of storage,the compound cereal steamed bread is dominated by alcohols,and the pure wheat flour steamed bread is dominated by aldehydes.Under refrigerated conditions,with the increase of storage time,the weakly bound water of composite multi-grain steamed bread and pure wheat flour steamed bread will continue to decrease.With the increase of oscillation frequency,the elastic modulus and viscosity modulus of composite multi-grain steamed bread and pure wheat flour steamed bread Both showed a decreasing trend,and the elastic modulus and viscosity modulus of composite steamed bread were higher than those of pure wheat flour steamed bread.The peak area of volatile matter in composite multigrain steamed buns showed a trend of first increasing and then decreasing with the increase of storage time under cold storage conditions.The peak area of volatile matter reached the maximum when stored for 6 days,and when it was stored for 0-10 days,the peak area of volatile matter Steamed bread is dominated by alcohols.The peak area of volatile substances in the pure wheat flour steamed buns showed a trend of first decreasing and then increasing with the increase of storage time under normal temperature conditions.The peak area of volatile substances reached the minimum value at 6 days of storage.During the storage period,the pure wheat flour steamed buns used aldehydes.Mainly similar substances.