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Effect of Improvers on Wheat Flour Quality and Processing of Flour Food

Author: ZhouHuiXi
Tutor: ZhengZhi
School: Hefei University of Technology
Course: Of Food Science
Keywords: wheat flour modifier dough rheology bread noodle
CLC: TS213.2
Type: Master's thesis
Year: 2010
Downloads: 395
Quote: 2
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Abstract

For the poor quality and weak tenacity of gluten, it is not suitable for the domestic wheat flour to be used as the feedstock of wheat flour food. The efficient way to improve dough and flour food quality is to add improvers to flour. In this study, the extreme No.1 flour branded FengDa was used as material. The effect of varied improver on rheological property of dough was investigated and the ration of improver for adapting to bread and noodle processing was optimized. In order to analyse the effect of those on rheological property of dough and noodle and bread quality, tea power, pumpkin power and shrimp powder were added into improved-flour. The main conclusions of this paper are as follows:The composite modifiers addition conditions were optimized by the combination of single factor experiments and orthogonal experiments. The results are as follows:sodium-stearoyl-2-lactylate (SSL) 0.7%, guar gum 0.2%, L-ascorbic acid (Vc) 0.012%. Under these additions, dough stability time was increased from3.6 to 11.7 min, the stretch force was improved from 102.90 to 190.96 g, the stretch area was improved from 1884.9 g.mm to 2684.1 g.mm. Adding 2% tea power (mass concentration) to flour, area and force were significantly increased (p<0.01). Adding 1% shrimp power (mass concentration) to flour, dough stability time reduced from 13.1 to 10.0min (p<0.05). Adding 4% pumpkin power (mass concentration) to flour, dough rheological character is not significantly altered.Using the sensory score as the main index, the optimum addition for bread was obtained though the orthogonal test:Diacetyl tartaric esters of mono-glycerides (DATEM) 0.4%, SSL0.2%, Vc0.012%, glucose oxidase (GOD)0.006%, fungalα-amylase(FAA)0.03%. Under these conditions, bread sensory score were significantly increased from 60.0 for the blank test to 71.Noodle modifier addition was optimized in the way of surface response design, mathematical model was obtained:Y1(Toughness)=798.32+19.91*X1+29.80*X2 +17.33*X3-6.92*X1*X2-17.64*X1*X3+6.67*X2*X3-12.05*X12-60.49*X22-30.24*X32; Y2(Springiness)=37.33+1.20*X1-0.27*X2+0.88*X3+1.37*X1*X2-0.10*X1*X3+0.76*X2 *X3+0.82*X12-0.96*X22-0.77*X32. The effect of addition of modified starch on noodle toughness was significant though analysis of variance (p<0.05), the addition of guar gum on noodle springiness was significant (p<0.01), the addition of trimeric sodium phosphate on noodle springiness was significant (p<0.05).The optimum ratio of noodle improver was:guar gum 0.7%, modified starch 5.5%, trimeric sodium phosphate 0.15%. Under this condition, toughness and springiness were 790.71 g.mm and 38.18 g, respectively.On the basis of the above-mentioned research, the appropriate amount of nutritional powder can improve the nutrition of bread and noodles without reducing quality. Thereinto, Adding the tea power 1.0%, pumpkin power 6% and shrimp powder 2% into wheat flour, bread quality was not reduced. Adding the tea power 1.0%, pumpkin power 4% and shrimp powder 1.0% into wheat flour, the noodle quality were not significant different to the blank test.

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