Study On Characteristics Of Wheat Flour Batter

In China, flour products has a long history, and it has always been playing theprotagonist of our food on the table.With the progress of science and technology,research on the products is becoming more and more comprehensive. People will findin the literature reports, the study of the dough and its products is already full andin-depth. But the study on batter and its products is rarely appeared opposite. Batter isalso limited to its finished product quality research, opposite properties of batter itselfthere is little.This paper based on the test of physical instrument on the gels and viscoussamples, combining with the characteristics of the batter, optimizes the forwardextrusion, backward extrusion, wire-drawing experiment and water seperatingproportion.We select the best experimental conditions before choosing hardness,consistency, cohesiveness, viscosity, viscoelasticity, and water seperating proportionof the test results as parameters to study characteristics of the batter.Experiment also selected42wheat varieties and their batter from9majorwheat-producing areas in China for test. Finding that the differences in different areasof different wheat varieties in our country is larger.With testing the battercharacteristics of different wheat and measuring all the parameters by correlationanalysis, there is a certain correlation between the parameters. Through confrontationtexture index for factor analysis, we finally draw a conclusion that the size of the Fvalue not only as a comprehensive evaluation of the texture of batter,but also can beused for judging the batter grade.By using path analysis in two common factors ofbatter and water seperating proportion, we find that the ultimate impact of batterquality indicator is the maximum stretch resistance.In the processing of batter, we chose three factors, the amount of water added,the mixing time and the temperature of water added to test, and we selected hardness,consistency, cohesiveness, viscosity, viscoelasticity and water seperating proportionof batter to measure. Results indicate that comparing to the three factors, the amountof water added has the greastest effect on the batter characteristics,followed by thetemperatureof water added, the mixing time has the least effect. Contrast unfermentedbatter and fermented batter characteristics under different processing conditions, the fermented batter and unfermented batter characteristic change trends don’tchange when the amount of water added and the temperature of water added change.However, when the mixing time changes, characteristic change trend of fermentedbatter is bigger than unfermented batter’s.