Effect Of Rice Protein Hydrolysate On The Properties Of Wheat Dough And Qualities Of Biscuit

Rice protein(RP)has a wide range of sources,low price,reasonable amino acid ratio and high biological value.However,its poor solubility restricts its development and utilization.The solubility and functional properties of rice protein hydrolysate(RPH)obtained by hydrolysis were improved.Studies have shown that the addition of protein to food not only helps to increase the nutritional value of food,but also improves food processing performance.The quality of wheat flour in my country is poor,and the quality of biscuits produced is still far behind that of foreign countries.However,there are few studies on adding protein and its hydrolysate as flour improvers to biscuits.In order to further improve the quality of biscuits and increase market competitiveness,it is necessary to conduct in-depth research on them.Therefore,this article explores the effects of adding RPH and RP on the floury properties,tensile properties,thermodynamic properties,rheological properties,texture and microstructure of wheat dough,and then explores the best formula for biscuits with RPH added to improve crispness.Cake quality provides a feasible method,and provides a theoretical basis for RP and RPH as a new type of flour improver added to baked food.The main conclusions are as follows:(1)Using a mixing experiment instrument to study the effect of adding RPH and RP on the flour quality of wheat dough.The results show that the addition of RPH and RP can increase the water absorption and formation time of flour;while the addition of RPH can significantly increase the stability time of wheat dough and reduce the degree of weakening,and RP has little effect on its stability.In addition,adding 1.0 g of RPH can improve the silty characteristics and processing characteristics of wheat flour.(2)The effects of RP and RPH on the quality of wheat dough were studied by analyzing the thermodynamic properties,tensile properties and texture properties of wheat dough.The results show that the two have no significant effect on the initial gelatinization temperature(T0),gelatinization peak temperature(Tp),and final gelatinization temperature(Tc)of wheat flour.The Tp is stable at about 63?,while the gelatinization enthalpy(?H)Significantly decreases with the increase of both.The stretched length of wheat dough gradually decreased with the increase of both,but the stretch resistance with PR increased significantly.At the same time,the addition of 1.0g RPH can significantly reduce the hardness of the dough,and the addition of RP can significantly increase the hardness of the dough.It shows that both can affect the characteristics of wheat dough,destroy the gluten network structure,and improve the processing characteristics of wheat flour.(3)The effects of RPH and RP on the rheological properties and microstructure of wheat dough were studied by rheometer and scanning electron microscope.The structure shows that when the amount of RPH added is greater than 1.0 g,the storage modulus G'and loss modulus G" of the dough are smaller than the blank group,indicating that the viscoelasticity of the dough is reduced,and the addition of 2.5 g RP will reduce the viscoelasticity of the dough.In addition,the broken gluten structure and the leaked expanded starch can be observed when RPH is added at a lower amount.(4)With the increase of RPH and RP addition,the content of free sulfhydryl group and the content of disulfide bond in the mixed wheat dough showed an upward trend,indicating that they could hinder or destroy the formation of gluten network structure.There were no new absorption peaks in the FT-IR spectra of wheat dough mixed with RPH or RP,indicating that there was no interaction between the two.(5)Obtain the sensory score of the orthogonal test group through fuzzy mathematics evaluation,obtain the maximum breaking force value of each group through the texture analyzer,and then obtain the comprehensive score of each group of the multi-index orthogonal test through the queuing scoring method and formula scoring method.The results show adding 1.0 g RPH,100 g low-gluten wheat flour,25 g shortening,15 g sugar is the best formula to improve the quality of biscuit.