Oat-wheat Noodle Premixed Flour And Processing Quality Research

The issue with whole oat flour,refined oat flour and wheat flour as raw material,aiming at the research of the opaque features and gelatinization characteristics about the mixied oat-wheat flour,by using the mixolab and texture analyzer;Establishing the comprehensive quality evaluation method of oats-wheat noodle with the principal component analysis(pca);To being improved the formula of oats-wheat noodle and predicting the shelf life of noodles.The results of the opaque features and gelatinization characteristics about the mixied oat-wheat flour showed that:as the increase in the proportion of oat flour added,the dough development time、stability time、starch gelatinization characteristics、starch gelatinization thermal stability 、setback reduce gradually,and the degree of protein weakening increase gradually;In order to the index sectional view of the noodle as a reference,theoretically predicted add appropriate amount of oat flour:refined oat flour,10%-15%,whole oat flour,5%-10%.The results of quality evaluation of the oats-wheat noodle showed that:when adding the content of 15% refined oat flour、the content of 10% whole oat flour,the surface of the liner color is better,skin is smooth,chewy and elastic on the palate,and soy rich flavor;With increasing levels of oat flour,noodles cooked strips off rate,cooking loss and protein loss rate rise;Noodles with increasing elasticity and chewiness oat flour content gradually decreases hardness value increases,the reduced cohesion and adhesion within the first increases,shear strength and tensile strength of noodles decrease.The results of the principal component analysis(pca) showed that:according to the correlation analysis,select the dough stability time,weakening of the protein,noodle hardness,chewiness,the maximum tensile force,the rate of broken bars cooked,cooking loss and sensory evaluation indicators included in the study,according to principal component load extracted four main components after regrouping,the contribution rates were 45.971%,16.483%,14.185%,8.435%,and the mathematical evaluation model effectively retains most of the information indicators measured(85.075%);The noodles comprehensive evaluation model for the main ingredient as weights based on the ratio of the corresponding eigenvalues were:F=0.540F1+0.194F2+0.167F3+0.1F4.The study of oats-wheat noodle quality improvement show that:made into noodle by adding enzyme preparation,a hydrophilic colloid and emulsifier to oats-wheat powder mixed.After the result of single factor design,the optimal noodle compound modifier were glutamine transaminase、sodium alginate、sodium stearyl lactate.From analyzing the data from the response surface method,the optimal complex improver in whole grain oat noodle is glutamine transaminase 0.30%、sodium alginate 0.19%、sodium stearyl lactate 0.2%;the other one,refined oat powder noodle is glutamine transaminase 0.13%、sodium alginate 0.26%、sodium stearyl lactate 0.08%.The results of shelf life prediction of oat noodles showed that:accelerated test method to study the storage properties of oat noodles,vermicelli oat predicted shelf life.Different preservatives to extend the shelf life of the effect of the order is:Vc> Chitosan> licorice antioxidants;Its shelf life logarithm(lnt) linear correlation with the storage temperature(T),and its function expressions are:t(J)=525.5787e-0.0538T;t(Jvc)=727.1989e-0.0574T;t(Q)=507.4002e-0.0549T;t(Qvc)=608.8671e-0.0549 T.Predictable shelf life of refined oat flour noodles:30 ℃ for 103 days,15 ℃ for 221 days,5 ℃ for 379 days;Its shelf life extend after added Vc is:30 ℃ for 149 days,15 ℃ for 263 days,5 ℃ for 448 days;Predictable shelf life of whole oat flour noodles:30 ℃ for 95 days,15 ℃ for 201 days,5 ℃ for 350 days;Its shelf life extend after added Vc is:30 ℃ for 127 days,15 ℃ for 241 days,5 ℃ for 417 days.