The Effect Of Acetate Starch On Processing Properties Of Buckwheat-wheat Mixed Flour

Take the mixed flour of buckwheat and wheat as the raw material. Study on the influenceof cassava acetate starch（118C）and potato acetate starch（017B）with different addition ondough properties and qualities of noodle. The main experimental results were as follows:(1) The proportion of mixed flour was researched: with the content of buckwheatincreased, score of sensory evaluation decreased, with increasing levels of buckwheat up to60%，the score of sensory evaluation less than60%，broken rate went up significantlycompared to blank sample. The result showed that the best proportion of mixed flour was60%buckwheat and40%wheat.(2) The results of dough’s properties showed that these two kinds of acetate starchsignificantly increased the dough strength， extensibility properties and cook stability,decreased the brittleness of dough respectively; cassava acetate starch prolonged doughdevelopment and stability time and decreased dough weakening with mechanical; potatoacetate starch decreased water absorption and dough weakening with heating duringmixing.The results of SEM similar.(3) Effects on noodle qualities were studied after adding different kinds and amount ofacetate starch. cooking loss decreased and water absorption increased of noodle, when acetatestarch added to mixed flour. Texture analysis showed that acetate starch addition levels hashighly positively significant correlation with springiness, has highly negatively correlationwith hardness, cohesiveness and gumminess. The improvement of118C is better than017Bon noodle.(4)The correlation between sensory evaluation and others characteristic data wasresearched. The score of sensory evaluation has insignificant correlation with data of doughproperties, but has highly significant correlation with parameter of pasting properties, sensoryevaluation and parameter of hardness, springiness, gumminess parameters showing highlysignificantly correlation, the correlation coefficient was-0.511,0.734,-0.579; throughstepwise regression of analysis sensory evaluation score and parameters of TPA, the regression equation between the score and hardness, springiness, cohesiveness, gumminessparameters as follow: sensory score=58.209+87.529×springiness-0.379×gumminess，regression model is significant, r2=0.632.(5)The effect of thickener and emulgator on mixed flour noodle was studied The effectof the xanthan gum improved noodle quality is better than that of artemisia gum,monoglyceride ester is better than that of sucrose ester. The optimized formula was selectedby orthogonal design, at vital gluten1%, xanthan gum0.15%,118C6%, monoglyceride ester0.2%. scanning electron microscopy experiments confirmed the improvement effects of thecomplex additives.