Study On The Nutrient Enrichent And Application Of Flour

Flour fortification refers to adding some natural and synthetic nutrition fortifiers to flourby a set formula and certain protective technology,so as to ensure reasonable intake ofnutrients.According to the “7+1” mode proposed by the National Public Nutrition and DevelopmentCenter,8nutrients (iron, zinc, niacin, calcium, VB1, VB2, folic acid and VA) were added toflour. To study the stabilization of the8nutrients and their effect on quality of flour, thephysicochemical property of the powder quality, tensile property and color of flour andfermentation capacity of yeast were measured. The results were shown as follows: VB1,VB2and folic acid have no significant effect on the quality of flour; calcium can improve theflour quality; VB2, folic acid and VA can significantly affect the flour color (p＜0.05),buthave no significant effect on silty characteristics and tensile properties of flour andfermentation capacity of yeast,significant effect on the powder property and tensile propertyof flour and fermentation capacity of yeast.Being unstable, an direct addition of VB1, VB2, folic acid and VA to the flour may causesome lose. In this test, water soluble vitamins like VB1, VB2and folic acid were encapsulatedinto microcapsules using xanthan gum, carrageenan and arabic gum as coating material byfreeze-drying, and using arabic gum, gelatin, arabic gum and gelatin complex, gelatin andmaltodextrin complex as wall materials by spray drying. By compared the microcapsulewhich were preparated by two technology, the embedding rate was evaluated, microstructuralof microcapsules were observed with Scanning Electron Microscope (SEM), and economicbenefit was also applied as an evaluation index,The results showed that the spray dryingprocess was more suitable for microencapsulation of vitamins.The optimum condition were asfollows: core material (VB1, VB2and folic acid)/wall material (arabic gum﹕gelatin=1﹕3)=10﹕1, air intake temperature170℃, flow of feedstock3.5ml/min, the embedding rate was83.38%. Water-soluble vitamins(VB1、VB2、folic acid) with VAcompound as the core materialand separated VA as the core material were prepared into microcapsule, according to the bestpreparation technology of microcapsule by spray drying, and measured the embedding rate ofvitamin A. The results showed that the embedding rate of VA was a little change. The4kindsof vitamin compound as the core material were prepared microcapsule.The major components, silty characteristics, tensile properties, color, fermentation capacity of yeast and stability ofnutrition in both fortified and nature flour were studied. The results showed that:microencapsulation of nutrition had no significant effect on the silty characteristics. Folic acid,the most unstable nutrition, was tested in nature and microencapsulated form. After6monthsstorage, half of microencapsulated folic acid less than the nature one, which means thatmicroencapsulation of nutrients can enhance its stability. The specific volume, brightness,TPAand folic acid content of fortified and unfortified steamed buns were tested. The resultsshowed a better sensory quality and interior structure of the fortified steamed buns.