Studies On The Edibility And Storage Stability Of High Nutritional Wheat Flour Produced By Peeling Wheat

In the traditional milling process, huge nutrition elements are lost,while the highnutritional wheat flour produced by peeling wheat, contains many nutrition elements,because most of the wheat embryo and the aleurone layer are retainedduring theprocess of milling the peeling wheat.High nutritional wheat flour has thecharacteristics of rich nutrition comprehensive.Researching and improving the storagestability and food processing characteristicsof thehigh nutritional wheat flouris ofgreat significance,which can guide the production and consumption of high nutritionflour.This paper mainly studies the basic indicators, rheological properties, theedibility and storage stability of the high nutritional wheat flour.The main results areas follows:1.The basic indicators,pasting properties and rheological propertiesof thehighnutrient flour powerbasically present the obvious regularities,but the variationregularitiesof the three varieties of high nutrition flour are different.Each indexcorrelation betweenthe high nutritionalflour ofZhoumai26and Aikang58is similar,so we can conclude the effect of the peeling treatment on strong gluten and glutenwheatis similar;while the correlation between the various indicators of Guomai301,Zhoumai26and Aikang58is different.2.The specific volume of bread reach the maximum when the rate of peeling is12%,the appearance and internal structure of bread are the best of all,sothe sensoryevaluation scores of bread is highest,these conclusions are also suitable for steamedbread,therefore,we can deduce thatwhen peeling rate reaches12%,the strong gluten’sand gluten wheat’s high nutritional flour have the best edibility;the hardness ofcookiesdecreasewith the increseof peeling rate,but from the appearance,there is notmuch difference,the difference of sensory scoresare not significant,when the peelingrate reaches9%,the cookies taste well,so the best peeling rate of low gluten wheat tomake cookie is9%or higher.3.The whiteness, color and other indicators changed little during the storage of highnutritional flour,only the value of FA have obvious changes,it may be relate to the initial moisture content of flour.We have set the storage conditions as X1,storage timeas X2,peeling rate as X3and the value of FA as Y,using the method of regressionanalysis we have found there is a significant linear relationship among them:Y＝108.391－17.860X1+0.823X2－3.184X3（R=0.715，R2＝0.511）.There is a oppositecorrelativity of the peeling rate and storage conditions to the value of FA,while it isjust the positive to the storage time.The influence degree of these matters are asfollows:peeling rate>storage conditions>storage time.The optimum storage conditionof high nutritional flour is4℃.