Oat-wheat Pre-mixed Steamed Bread Flour Research And Development

Oat flour and wheat flour were used as raw materials to develop oat-wheatpre-mixed Steamed bread flour (OWPMSBF)．Preferred ratio of oat flour addedamount were researched; the oat-wheat Steamed bread (OWSB) quality wereanalyzed；improvers has been determined by screening multiple type with OWSBquality analysis, the best formula of OWPMSBF were determined． At last，studied the shelf life of the flour， and got a mathematical model which used topredict the shelf life．Preferred ratio of oat flour added amount were studied by Mixolabtests． Dough development time，stability time，the water absorption， the peaktime，setback value was changed when adding the oat meal to flour．Mixolabprofilershowed that the quality is better using respectively two mixed flour when the wholeoat flour content of10%，relining oat flour content of15%．The quality of OWSB were analyzed， BVM-L test showed that： the qualityis better using respectively two mixed flour when the whole oat flour content of5%and10%，relining oat flour content of15%．Sensory evaluation results showedthat：when the whole oat flour content of10%，relining oat flour content of15%，There is the steamed bread which is moderate in hardness，size and acidity，a littlestrong in springiness， milky white，aromatic in taste， small inner hole．C-Celltest results showed that： the internal structure is better using respectively twomixed flour when the whole oat flour content of5%and10%，relining oat flourcontent of15%and20%．There is a good correlation between the specific volume， flexibility and scoreof sensory evaluation with the C-Cell image analyzer data． There is a goodcorrelation between width and volume with BVM-L test data．There is a excellentcorrelation between the C-Cell image analyzer data with BVM-L test data．Eitheralone instruments are not fully reflected in the quality of Steamed bread，can be combined with BVM-L and C-Cell instead of sensory evaluation．According to the data of texture analyzer，preferably sucrose A1，B2，C2as theimprovers of OWPMSBF．Considering the single factor experiment results，texturalproperties and sensory characteristics，we design an orthogonal experiment．Theresults shows that the best compound ratio of OWPMSBF is：relining oat flour30%，A10.6%， B20.8%， C20.2%； whole oat flour30%，A10.6%，B20.2%，C20.2%．Through accelerated test methods，the variation of fatty acid value showedthat：Changes in fatty acid value dynamic model is nonlinear exponential model；there is a linear relationship between the logarithmic of OWPMSBF shelf life (lnt)and storage temperature (T)， the function expression of them are： t (J)=445.1895e-0.0565T，t (Q)=490.782e-0.0572T， correlation coefficients were greaterthan0.998．we can predict the relining oat-wheat Pre-mixed flour shelf life is：108days under25℃，191days under15℃，335days under5℃；whole oat-wheatPre-mixed flour shelf life is：117days under25℃，206days under15℃，366daysunder5℃．...