Study on the Quality of Glutenic Flour Mixed Flour with Gluten Dryer
Red bean contains a lot of dietary fiber, can promote digestion, lower blood pressure and blood lipids, etc., contribute to the health of obese people. Mung Bean also known as green beans, rich in protein, vitamins, calcium and iron, etc., with weight-loss lipid-lowering, heat and heat, nourishing the skin, detoxification and laxative effect. Oat contains a lot of linoleic acid, it can lower cholesterol, prevention and treatment of atherosclerosis and hypertension and other cardiovascular diseases, also has a therapeutic effect on diabetes and fatty liver. Corn is rich in nutrients such as calcium, magnesium, fat, lecithin, gluten, and cellulose. The calcium in corn can play a role in lowering blood pressure, and magnesium can play a role in protecting the health of heart muscle. The cellulose contained in corn can act on bile acids and cause it to be excreted, hindering the production of cholesterol; preventing hypertension and delaying the effects of cellular aging; in addition, corn also contains glutathione anti-cancer factors, high concentrations of selenium. , Magnesium, Carotene, and Cellulose make corn an anti-cancer effect. However, the lack of tryptophan in corn and its use in combination with wheat flour can greatly increase its nutritional value. The gluten dryer is an essential instrument for the study of flour quality.
Moisture content was measured by near-infrared spectroscopy using a DA7200 near-infrared spectrometer; protein determination by near-infrared spectroscopy; ash determination by near-infrared spectroscopy; gluten determination by reference to near-infrared spectroscopy; whiteness determination by reference to whiteness spectrometer law.
The protein content directly affects the water absorption of the dough and the tensile strength of the dough, which is an important factor affecting the intrinsic quality of the wheat flour. Appropriately increasing the protein content of wheat can enhance the processing performance of wheat flour products and the quality of baked foods. In the addition of 6%, the protein change of wheat flour was as follows: mung bean powder> red bean powder> oat flour> corn flour. The addition of corn flour decreased the flour protein, and other additions increased the protein in flour slightly, but the content of wheat flour changed. The trend is slow and basically remains stable.
The gluten dryer involved in the study found that the different silt powder has different silt properties, the added water and whiteness of the mixed wheat flour have been reduced, and the content of protein, ash and gluten has increased, with the exception of corn flour; The mixture of coarse grain flour makes the peak viscosity, falling value, rebound value and gelatinization temperature of the flour fluctuate, especially the effect of oat flour and corn flour on the quality of wheat flour. Looking at the gelatinization curve of the mixed flour, it was found that the quality of the baked grain flour is better when the added amount in the wheat flour is controlled within 12%.
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