Study Of The Wheat Blending And Flour Blendingon The Effects Of Flour Quality And Their Comparison

In this paper, Seven kinds of typical wheat as material which are in high, medium and low gluten content are selected and milled. The physicochemical characters and the rheological properties of kinds of flour are mensurated and compared, and those are made of the skins of dumpling. The cooking quality, TPA parameters and sensory quality of the dumpling skins are analysed. Based on the principle of complementarity, the proportion is designed for wheat blending and flour blending and dumpling flour is the target. The physicochemical characters and the rheological properties of the mixed flour are mensurated and the mixed flour is made of many dumpling skins, the cooking quality, TPA parameters and sensory quality of which are analysed, then find out the optimum proporotion of wheat blending and flour blending and discuss the effect on food quality. Then with the same proportion of wheat and flour blending data with comparison, the mechanism is discussed, so as to guide the production of dumplings flour providing some theoretical basis and there is much great practical significance for the production of dumplings flour enterprises. The main conclusions of this paper are:1.The character of the mixed flour with wheat blending and flour blending have different changes, accorded with"additive effect". The rheological properties after flour blending have great changes. The most median improvement rate of stable time, farinogram quality number, extensograph energy, extensograph resistance and extensograph rate are positive, and double-peak appear in stable time, and so the rheological properties have"partly dominant effects".2.The anaysis on the correlation between the physicochemical characters and the rheological properties of the mixed flour and the cooking quality, TPA characters, sensory quality of the dumpling skin shows that: The cooking quality and sensory quality of the dumpling skin and the physicochemical characters and the rheological properties of the mixed flour are closely related. So we can change the variety and proportion of the basic wheat(flour) to improve the physicochemical characters and the rheological properties of the mixed flour in order to improve the quality of the dumpling skin.3.In the same ratio conditions, wheat blending is little difference from flour blending. In conclusion the quality of flour blending is better than the quality of wheat blending. Double-peak appear in the stable time when flour blending, but when wheat blending it does not.4 Wheat blending and flour blending are little difference on the sensory quality of the dumpling skin. Flour blending improving the quality of dumpling skin is better than wheat blending, indicating the basic flour of flour blending more symmetrical mixed.