Microwave Modification And Application Research In Cooking Products Of Peanut Protein

This article selects the Zhou wheat 18 as the raw materials to make the flour, and selects the peanut concentrate protein made by Anyang sky snow protein Co., LTD the as additives, to research the influence of peanut protein content to wet gluten content, rheological properties, quality of noodles and steamed bread, discusses the application of peanut protein in low reinforcement wheat flour. Research results shows: It is relatively complex that the effect of peanut protein to the rheological properties. Overall, with the increased of peanut protein quantity, the bibulous rate is increased, the formed time and stability time of the dough is droped, weakening degree is increased. The tensile properties and extensibility change is not obvious. With the increased of peanut protein quantity, the quality of noodles and steamed bread are decreased, but because of the abundant nutrition ingredient such as amino acids of peanut protein, their nutritive value are improved.For the situation of peanut protein to influence cooking quality, we use microwave experiments to modifies the peanut protein. This experiment contrasts the influence between microwave modified peanut protein and original peanut protein to content of wet gluten, rheological properties of the dough and the TPA test result of noodles, it found that, when the adding of modified peanut protein is in 4 %, the wet gluten content is arrived the highest point for 34.1% ,and the content of wet gluten flour are generally increased after adding of modified peanut protein. The bibulous rate is reduced significantly after adding modificed peanut protein,but along with the increasing power of microwave modification, the dough bibulous rate is increase gradually. When modified power is in 480 W and 640 W, dough has the longest forms time. When modified power is in 480 W, dough has the longest stabilizing time. When modified power is in 480 W, the weakening of the dough is the lowest. the formed time and stable time of dough are generally increased when adding the modificed peanut protein , and weakening degree is reduced. The influence for noodles TPA test results: The influence on the hardness of noodles is not too obvious for modified peanut protein; but the flexibility of noodles is changed greatly, with the increased of peanut protein and modified power , the flexibility is increased constantly; we can seen, chewiness and restorative are all increased constantly with the increased of peanut protein and modified power.For the edible quality products for cooking, the experimental study of microwave modification time, microwave power, time and pH of each factor to noodles and steamed bread sensory evaluation score, at the four factors of four levels orthogonal experiment and L16-4-5 orthogonal table. Research found that,for noodles sensory evaluation, in the 80s, modification and modification time for power for 640 W, time for 4 min, pH value for 7 of the highest scores of noodles sensual evaluation.When modification time for 80 s, modified power for 320 W, time is 8 min, pH for 9, the sensory evaluation score second.