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Extrusion Texturization Properties of Vital Wheat Gluten

Author: ZhangBingHu
Tutor: WeiYiMin
School: Chinese Academy of Agricultural Sciences
Course: Agricultural Products Processing and Storage
Keywords: Wheat varieties Wheat gluten The high moisture extrusion texturization Comprehensive Evaluation Correlation Analysis
CLC: S512.1
Type: Master's thesis
Year: 2010
Downloads: 105
Quote: 1
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Abstract

Wheat gluten is an important raw material for the production of plant protein extrusion texturization. Wheat gluten used for the production extrusion organized, you can expand the range of applications of wheat gluten, the development of novel plant protein organization. The material properties of wheat gluten the impact extrusion texturization characteristics extrusion system parameters and product parameters. Domestic and foreign wheat gluten production characteristics of different wheat varieties, especially less wheat gluten characteristics of extrusion texturization characteristics. Test different wheat varieties were produced wheat gluten extrusion raw material, DSE-25 production with German the Brabender food instrument laboratory twin screw extrusion workstations for extrusion equipment to carry out different wheat varieties produced wheat gluten Extrusion trials. Test measures the quality of wheat grain, wheat gluten characteristics and the characteristics of the wheat gluten extrusion texturization; using principal component analysis, analysis of variance, correlation analysis and cluster analysis method to study the characteristics of wheat gluten and wheat gluten squeeze the relationship between the characteristics of organized, comprehensive evaluation of the different wheat gluten extrusion characteristics and applicability of the organization. The main conclusions are as follows: (1) the protein content of the wheat gluten, gluten index and water absorption and gluten flour gluten content showed a significant positive correlation. Gluten content determines the quality of the wheat gluten. (2) optimization of the wheat gluten extrusion texturization process parameters: screw speed 160r/min, material moisture content of 45%, the feed rate 15g/min barrel temperature of 170 ° C. (3) the extrusion torque organized system parameters, pressure was highly significant positive correlation. Extrusion texturization correlation between product parameters, hardness, chewiness and shear force were highly significant positive correlation, hardness, chewiness and water absorption, organization degree was a significant negative correlation. System parameters and product parameters correlated shear force, hardness, cohesiveness, chewiness and torque, pressure was significantly positively related to the product water absorption and torque, pressure was highly significant negative correlation. Principal component analysis can be used to the comprehensive evaluation the wheat gluten squeeze organized product quality. (4) The torque of of extrusion texturization system parameters, pressure, and product parameters shear resistance, hardness, cohesiveness, elasticity and chewiness of the wheat gluten protein content was highly significant positive correlation. Torque of of extrusion texturization system parameters, pressure, and product parameters cohesive gluten content showed a significant positive correlation. Organization of product parameters and protein content of the wheat gluten was a significant negative correlation was highly significant negative correlation with gluten content. (5) increase the protein content and gluten content of wheat gluten extrusion texturization can increase product strength. Wheat gluten protein content of wheat gluten gluten index is greater than the impact of product quality. Clustering of different wheat varieties obtained wheat gluten extrusion texturization and wheat gluten protein content and composition. (6) The wheat gluten as the main ingredient is squeezed, moderate protein content and gluten content of the materials should be selected in order to obtain a suitable hardness and the degree of product. Wheat gluten added accessories should select a material with a high protein content and gluten content. Breeding applied to squeeze organized the raw material of wheat gluten wheat varieties should be concerned with the rheological properties of dough that select weakening low tensile curve area, tensile resistance of wheat varieties to get gliadin low protein content, high gluten content of wheat gluten.

Extrusion Texturization Properties of Vital Wheat Gluten

Abstract

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