Study On The Preparation Factors And Processing Quality Of Black Wheatmeal

In this paper, two samples form Yangling and Wugong districts as the raw materials,were made for whole wheat flour with peeling and traditional power-making. analysis on its'nutritional quality and processing quality; added different amounts of steamed bread andbread power to whole wheat power of black wheat, obtain the best proportion depending ondough rheilogical characteristics, sensory quality and TPA of steamed bread and bread.Effect of bran on flour qualities were analyzed by adding bran of different amounts anddifferent size.All the results were showed below:1Peeling could improve the of the whole wheat flour, while its processing qualityrelatively reduced compared with black wheat flour. On the one hand, with peeling levelincreased, the minerals content decreased, VB1stained steady. At the same time, proteincontent gradually reduced, falling number and extensograms increased, final viscosity,break-down and setback reduced. On the other hand, comparing these two black wheatsamples, the water absorption, development time, stability and the valorimeter value of blackwhole wheat flour from Yangling increased with the peeling degree increased, whereas theblack whole wheat flour form Wugong showed opposite change. In conclusion,peelingtreatment could make effective use of nutritional characteristic of black wheat.2With the amount of bran increased at the same size level, protein content waterabsorption,and softening degree increased, while stability, extension and extension areareduced, peak viscosity reduced, setback reduced before increased. With the size increased atthe same amount level, protein content water absorption,and softening degree increased,while developing time, resistance and extension area increased after reduced, but extensionreduced obviously. And peak viscosity dropped, setback increased after dropped.3With the black whole wheat flour increasing, protein steady, wet gluten and glutenindex reduced, water absorption, developing time and extensograms of dough increased whilestability and valorimeter reduced. sensory qualities of bread reduced with volume reduced,but hardness, adhesiveness and springiness increased, cohesiveness steady, chewiness andresilience increased after reduced. Considering the effect of black whole wheat flour on doughrheological properties and bread qualities,20%of black whole wheat flour is the best choice. 4. Adding steamed bread flour resulted in protein content reduced, wet glutensignificantly increased, while gluten index didn't change, farinogram were all reduced, butextensograph were all increased. sensory qualities and TPA test were best when steamed bread.So we choose20%steamed bread flour as blending with black whole wheat steamed breadflour.