Analysis and study on the quality of wheat flour with different particle sizes of the same material -3 Powered by: www.immy.cn www.immyhitech.com

Analysis and study on the quality of wheat flour 

                                                     with different particle sizes of the same material -3

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2.7 Analysis of dough texture characteristics of wheat flour with different grain sizes (how fast or slow the dough returns to softness).

By studying the change of dough texture characteristics with time, the softness of wheat flour dough can be corresponded, and the results are shown in Figure 8, the softness of wheat flour dough with different grain sizes increases with the decrease of grain size. After standing for more than 6 h, the dough hardness tended to decrease slightly. With the extension of time, the hardness of the dough gradually decreases, which may be because the combination of moisture and starch and protein in the dough during the standing process is more fully extended over time, forming a three-dimensional network structure with macromolecular particles such as protein and starch as the main framework, and the water embedded in it. With the increase of crushing strength, the structure of gluten protein and starch is destroyed, the content of damaged starch increases, the water absorption performance is enhanced, it is easier to return to softness, and the viscosity of the dough increases, so the degree of softness of wheat flour dough increases with the decrease of particle size. The characteristics of the dough returning to softening are a key indicator for the end users of dough products, especially in the high temperature season, users hope that fresh noodles, pulled noodles, pulled noodles, ramen noodles and stewed noodles and other raw and wet noodle products can not return to softening too quickly, which is not conducive to the operation of the master and the storage and sales of raw and wet noodle products.

2.8 Sensory evaluation and analysis of wheat flour flour products

(1) Fresh noodles. The sensory evaluation results of fresh noodles are shown in Table 8, and it can be seen that different particle sizes of wheat flour have an effect on the color, appearance, palatability, elasticity and taste of fresh noodles. Among them, CM1 had better palatability, smoothness, elasticity and taste, and the total score was also the highest. The color of CM2 is better, and the performance is average in other aspects; CM3 has a fast gray color return, poor palatability, smoothness, elasticity and taste, and the total score is the lowest. With the decrease of particle size, the sensory score of noodles decreased, mainly due to unfavorable factors such as the increase of damaged starch, the increase of weakening degree, and the deterioration of stretching index.

• Steamed buns. The sensory evaluation results of steamed bread are shown in Table 9, from Table 9, it can be seen that although the grain size of wheat flour is different, although the specific volume can reach more than 2.5 m L/g, CM1 has a higher score in terms of appearance, elasticity, internal structure and taste, and the total score is the highest, followed by CM2, and the lowest score is CM3, and the lowest score of CM3 wheat flour may be due to the high starch content of damage, resulting in a non-upright and flat appearance, and a slightly worse taste, which affects the overall score.

• Pull the strips. Table 10 shows that the smaller the grain size of wheat flour, the lower the clumping ability, manipulation and release resistance, as well as the smoothness, texture and foam resistance of cooked food. CM1 has the highest overall score, followed by CM2 and CM3 as the lowest. The actual operation and sensory score are consistent with the results of the texture characteristics test done earlier, and the analysis is due to the fact that the particle size becomes smaller, it is difficult to form a clump when mixing the dough, it is difficult to pull fine and easy to break during operation, the damage starch content is high, and the dough tolerance becomes poor, which affects the overall score.

3 Conclusion

In this experiment, the changes of physicochemical indexes, rheological properties, gelatinization properties and texture properties of wheat flour under different particle sizes of the same material were explored. Through the correlation between particle size and the physical and chemical indexes of wheat flour, the difference of dough texture characteristics with time, and the influence of particle size on the operation of wheat flour flour products and cooked food quality, the differences in wheat flour quality with different grain sizes were analyzed, in order to provide practical suggestions for the milling process of food enterprises. The conclusion of the experiment is as follows:

(1) There were significant differences in some physical and chemical indexes of wheat flour with different grain sizes of the same ash content. According to the correlation analysis between the characteristic value of grain size and the physicochemical and quality indexes of wheat flour, the average particle size of wheat flour was significantly negatively correlated with damaged starch and R/E value (r=-1.000, r=-1.000, P<0.01). There was a significant negative correlation with whiteness, formation time and gelatinization temperature (r=-0.994, r=-0.990, r=-0.990, P<0.05). It was significantly positively correlated with gluten index, falling value and peak viscosity (r=0.998, r=0.997, r=0.999, P<0.05).

(2) According to the comparison results of wheat flour dough texture characteristics, the softness of dough increased with the decrease of particle size. According to this conclusion, under the condition that the wheat formula remains unchanged (without increasing the cost), the milling process can be adjusted, the grinding intensity can be reduced, and the average particle size of wheat flour can be increased, so as to improve the defects of wheat flour products in the use of end users in the market (especially in the high temperature season), such as the dough returns to softness quickly, the gluten strength deteriorates and is not easy to operate.

(3) According to the cooking scores of the three most common flour products of wheat flour, the larger the particle size of wheat flour with different grain sizes of the same material, the better operation and cooking characteristics of fresh noodles, steamed bread and pulled noodles.