Study On The Improvement Of Konjac Glucomannan/Biological Macromolecules Complex To Flour

In view of the status quo that wheat flour is low and weak in gluten, and unable to meet the need of advanced nutritional productions. In this paper, konjac flour was compounded withκ-carrageenan and isolated soy protein by physical blending approach. First, the gelling properties of KGM/biological macromolecules complex were studied. Then the effect of the complexes in varying proportions on silty characteristics and tensile properties were determined by orthogonal, in order to determine the optimal complex ratio. Finally, The best ratio of compounds was added to bread production operations. By detecting and comparing water content, specific volume, hardness and elasticity of bread, the optimal amount of compound added could be determined. The conclusions are as follows:1,By the analyses of the gelling properties of the compounds, the best ratio of KGM / polysaccharide biological macromolecules complex was: polysaccharide : isolated soy protein=6:4, when the system was in pH7.0, the gel strength of composite system reached the maximum; the best mixed swelling temperature was 85℃; and with the increase of polysaccharide protein, the opportunities of collision and integrate between molecular significantly increased, and the gel strength of complex also increased rapidly, the linear regression equation: Y=268.2X-105.44(R2=0.9919) ; in the same concentration, the enhancement effect of gel strength of K + was far greater than the Na +.2,The best ratio of konjac flour, carrageenan and isolated soy protein was 2:1:25, which was obtained by the silty characteristics and tensile properties analyses of polysaccharide / biological macromolecules complex. And in the composite system, the two hydrophilic food gum, KGM and carrageenan, had similar impact on the tensile properties.3,The compounds were added to bread flour at the best ratio to study the impact on bread moisture, content, specific volume, hardness, elasticity and other aspects; When the complex concentration reached 3%, the "dilution" effect of isolated soy protein on mucedin could be reduced significantly. In this concentration, the compounds had minimal impact on the hardness of bread, with most flexible and best to prevent the aging of bread.