Development Of Purple Waxy Whole-wheat Product

As a colored wheat varieties, purple glutinous wheat with high nutritional value and better processing quality has unique advantages in the nutritional care.The product made by purple glutinous wheat represents a healthy dietary habit and a consumption concept. With usage of the purple glutinous wheat powder,this research has developed purple glutinous whole meal bread, purple glutinous wheat cake and purple glutinous wheat cereal powder, all of which meet the consumer demand for food health, nutrition, convenient.The result of this research is as following:1.1.It is determined that the optimum process parameters for the purple glutinous wholemeal bread are55%of water content.240min of the fermentation time,2.5%yeast,8min of stirring time.The best formula for the purple delicious wholemeal bread is that every100g flour adds1g of salt,24g sugar,3g shortening,4g milk powder. Under this condition the purple delicious wholemeal bread quality is best, but compared with the ordinary bread the quality is still poor, so the purple glutinous wheat powder is not fit for bread,which needs powder, superfine crushing bran backfill or using additives to improve the bread quality.2. It is determined that the optimum process parameters for the purple glutinous wheat cake are20min beat time, baking temperature of180℃,35min bake time.The best formula for the purple delicious wholemeal bread is per100g flour, with140g eggs,24g sugar,6g cake oil,20ml water.Under this condition of making cakes, the surface is smooth, color and lustre are pleasant, taste is delicate, internal structure is loose, flexible, so the purple glutinous wheat powder is suitable for making a cake.3. According to the revised DB37T1319-2009sensory evaluation standard for purple glutinous wheat cereal powder, it will be better able to evaluate the superiority of porridge powder quality in this experiment. Through the comparison of five kinds of aging process methods,which are boiling method, baking method, making method, microwave method and extrusion method, it is proved that the extrusion method is the most suitable for the purple glutinous whole-grain porridge powder production, with89.2of the starch gelatinization degree and the sensory score of81points.4. The extrusion optimal conditions for the purple glutinous wheat powder are60mesh,150℃extrusion temperature,22%of material moisture,450r/min of the speed. At this moment,the extrusion swelling degree can reach3.08, in the range of high swelling degree level. 5. Determine the best addition amount of30%soybean protein powder when the purple glutinous wheat powder and soybean protein powder are mixing extrusion.6. Determine the formula for the purple glutinous wheat flour which every100g of mixed powder made up of purple glutinous wheat flour and soybean protein powder adds7.5g malt dextrin,3.5g sugar,5g yam flour,5g burdock powder,1g salt.7. Identify a hybrid extrusion porridge powder, in which the best proportion is30%soybean meal,20%corn flour,50%millet.Under the guide of this proportion,the product contains full-bodied smell of corn and bean, owns a rather high swelling degree.The porridge possesses good smell, appealing flavor, exquisite taste and perfect boiling.