| A lot of starch contained in Dioscorea opposita powder, whose physical and chemical characteristics have an important impact for product quality and production recipe. Based on this physical and chemical characteristics of Dioscorea opposita powder which were systematically studied firstly, how the Dioscorea opposita powder effects the noodle quality was focused on, and response surface optimization experiments were eventually drawn to come out the best recipe for Dioscorea opposita-wheat noodles. The main results are as follows:1.Research on the physicochemical properties of Dioscorea opposita powderWith the study on physicochemical properties of Dioscorea opposita powder, here comes the results:About19.67%amylose,58.47%amylopectin,12.19%protein and0.42%fat are contained in Dioscorea opposita powder. But as it is none of gluten, when added into the wheat-flour will reduce the gluten content in composite dough;The properties of Dioscorea opposita powder like excellent water-holding characteristics and freeze-thaw stability, low transparency, weak into a paste, gel strength characteristics, retrogradation ability is inhibited under alkaline conditions and not aging, so processing in alkaline environment is suitable; solubility and degree of swelling in the two phases is growing rapidly with increasing temperature; there is an initial expansion phase and late phase of accelerated expansion, low solubility, high degree of swelling,which is classified into restrictive swelling starches.2. The content of Dioscorea opposita powder influence on noodle qualityWith the good processing stability, Dioscorea opposita Powder can partially replace the flour to improve the nutritional value of noodle. But as it does not contain gluten, when mixed into flour, a definitely impact had have on the quality of noodles. The overall tensile properties of noodles gradually weakened and the texture and cooking properties of parameter index also decreased when increased the amount of Dioscorea opposita powder. The higher levels Dioscorea opposita powder, the worse edible quality of composite flour noodles, the rougher the appearance. But when the content is too less, not obvious the smell of Dioscorea opposita flour or too dark the color. Comprehensive stretched noodles, texture and sensory index score,20%Dioscorea opposita flour addition was selected. 3. Research on the recipe optimization of Dioscorea opposita-wheat flour noodles.Based on the experimental results in univariate composite flour noodles about additive, expanding the response surface optimization of the experimental design. In the selection of Box-Behnken central composite experimental design using gluten content(X1), compound phosphate content(X2), alginate content(X3) as self-variables. Integrated weighted scoring method was used to estimate the influence of additives on the texture of the noodles. Y is the value. Design Expert7.0software was used to design three factors and three levels of response surface methodology to optimize the amount of additive additived to Dioscorea opposita-wheat composite flour, so that obtain the regression model though integrated weighted scores:Y1=0.61+0.11X1+0.019X2+0.011X3+0.022X1X2-0.023X1X3+0.04X2X3-0.034X12-0.046X22+0.029X32Got the additive content which is the maximum composite score value chosen by regression equations to optimal choice. It is4.5kg Gluten,0.34kg compound phosphate and0.33kg sodium alginate in100kg.Compared the composite flour noodles which4.5kg wheat gluten,0.34kg compound phosphate,0.33kg sodium alginate,1.5kg salt and0.15kg in100kg edible alkali was added with composite flour noodles not additive. Analysis by cooking loss, the degree of swelling and sensory quality. It found that the additive can relatively greatly improved the noodle quality. So the best recipe for Dioscorea opposita-wheat noodle is:Dioscorea opposita powder:Flour=20:80,4.5kg gluten,0.34kg compound phosphate,0.33kgsodium alginate,1.5kg salt and0.15kg edible alkali in100kg. |
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