The Effect Of Aleurone Flour On The Characteristics Of Wheat Flour And The Optimization Of Dried Noodles Quality

The aleurone is rich in most of the wheat bran.The introduction of wheat aleurone-rich flour into Chinese traditional food dried noodles can promote the intake of nutrients in the daily diet of consumers and improve their health.In this paper,the influence of aleurone flour addition on the characteristics of flour mixture and dough characteristics are studied.Secondly,the influence of different aleurone-rich flour addition amount on the quality of noodles is studied.In addition,the quality improvement of aleurone-rich dried noodles is hoped.In order to make the aleurone-rich dried noodles that consumers prefer,and provide a reference for the aleurone flour making noodles,the main research results are as follows:(1)Different proportions of aleurone flour and wheat flour were prepared,and the influence of aleurone-rich flour on the characteristics of the mixed powder was studied by measuring the particle size,damaged starch content,wet gluten content,solvent retention capacity,gelatinization characteristics,and silty characteristics of the mixed powder.In the mixed powder,as the content of the aleurone-rich flour gradually increased,the damaged starch and wet gluten content of the mixed powder decreased significantly,and the particle size D50 and D90 gradually increased.Solvent retention capacity increased with the increase of the addition amount of deionized water SRC,sucrose solution SRC and sodium carbonate solution SRC,and the lactic acid solution SRC first decreased and then increased.As the aleurone-rich flour content increases,the water absorption and dough development time increase;the dough stability time decreases,and the dough softening degree first increases and then stabilizes.The RVA results showed that the peak viscosity,trough viscosity,final viscosity and peak time of flour mixed powder were significantly reduced,and the setback value first increased and then decreased.(2)The mixture of aleurone-rich flour and wheat flour is made into dough,freeze-dried and ground into flour,and the characteristics of the dough are measured.With the increase in the amount of aleurone flour,the DSC study found that the starting temperature,peak temperature and ending temperature of the dough gradually increased,and the enthalpy value decreased.The extractable rate of glutenin SDS is significantly increased,compared with the extractable rate of gliadin without the aleurone-rich flour,the ratio of the aleurone-rich powder to flour is(1/9)?(3/7)(m _{aleurone-rich powder}/m _{wheat flour}),there is no significant change,when the addition amount is greater than 3/7,it is significantly reduced.The total gluten protein extractable rate is significantly increased when the ratio is greater than 4/6;the content of free sulfhydryl groups in the dough shows a significant increase trend.According to the results of SDS-PAGE,under non-reducing conditions,the bands in the molecular weight range of HMW-GS,?-gliadin,albumin and globulin gradually darkened,and the color of the bands in the molecular weight range of?/?-gliadin gradually became lighter.And the content of free sulfhydryl groups in the dough showed a significant increase.(3)Adding aleurone-rich flour to wheat flour to make dried noodles will have a significant impact on the quality of dried noodles.With the increase in the amount of aleurone-rich flour,the water absorption rate of the noodles first decreased and then increased,and the cooking loss gradually increased;the noodles began to break at 4/6 and the rate of cooked noodles increased.The quality characteristics of noodles were measured by TPA,and it was found that the breaking force,hardness and chewiness of noodles gradually increased,and the elongation and elasticity gradually decreased.The brightness of the noodles gradually decreases,and the color of the noodles turn red and yellow.More and more fiber components are embedded in the cross-section of the noodles.The content of the aleurone layer increases,and the overall sensory evaluation results of the noodles gradually decrease.(4)The mixture of the aleurone-rich flour and the wheat flour ratio of 3/7 was selected to make the dried noodles.The optimized modified formula of aleurone flour and flour ratio is 3/7,salt content 2%,vital wheat gluten content is 3.75%,the xanthan gum content is 0.25%,and the TG enzyme content is 1%.To sum up,the use of aleurone flour to make dried noodles can improve the nutritional value of dried noodles,but it will have a certain adverse effect on the quality of dried noodles.The mixing and dough characteristics are measured to find the reasons for the deteriorating quality of dried noodled.In the later stage,modifiers are used to improve the quality of the aleurone dried noodles so as to make the aleurone dried noodles acceptable to consumers.