Study On Effects Of Whole Wheat Flour On Quality Characteristics Of Cookies

Researching on whole grain foods is important to improve the human dietary structure and improve food utilization. In this study, a closed-type swing mill and hammer mill pulverized prepared to give full SM30, HM0.8 and HM0.5 of three kinds of whole wheat flour, which will be added in different proportions to the low-gluten wheat flour to prepared cookies flour, then as the cookies flour as raw to make cookies, to study the effect of different preparation methods on the quality of whole wheat flour and the effect on the quality of cookies flour and cookies of the whole wheat flour addition.Material component content was highest in whole wheat flour SM30, followed by whole wheat flour HM0.8, the highest in the whole wheat flour HM0.5 of fine materials. Three kinds of grain Grain grinding methods result huge loss of water and the impact to the ash was not significant; the whiteness of whole wheat flour SM30 was highest. In the pasting properties, the pasting temperature, peak viscosity, setback of whole wheat flour HM0.8 showed the lowest, the pasting temperature, minimum viscosity, final viscosity, setback, peak time of whole wheat flour HM0.5 showed the highest. The comparison result of pasting properties among the lowest final viscosity, peak time is SM30 <HM0.8 <HM0.5. The comparison result of water absorption, extensible area and maximum resistance to extension is SM30 <HM0.8 <HM0.5, the comparison result of the development time is SM30> HM0.8> HM0.5.Three kinds of whole wheat flour were added to the low-gluten wheat flour assume the peacentage of 0%, 25%, 50%, 75% and 100%. With the increase of whole wheat flour’s appending proportion, the moisture content of cookie flour was decreased, the ash content was significantly increased and the crude protein content was decreased, starch damage value was decreased, the wet gluten content be on the increase,whiteness was significantly reduced, water SRC, sucrose SRC, sodium bicarbonate SRC and lactic acid SRC showed a decreasing trend. Pasting temperature showed a significant increasing trend; the minimum viscosity be on the increase; Attenuation value showed a decreasing trend; final viscosity showed a increasing trend; Setback was no significant variation, peak time showed a significant increasing trend. Water absorption showed a increasing trend; Development time was first increased and then decreased, reached a maximum when the whole wheat flour appending proportion is 75%; With whole wheat flour was added, stabilization time increase raised at first, then decreased, and the peak appeared at 50%. Extension area showed a decreasing trend; Stretch resistance and maximum resistance was first increased and then decreased, and the peak appeared close to 25% and 50%; Extensibility showed a significant increasing trend.Cookies flour was used to make cookies. With the addition of whole wheat flour, cookies roundness was good, color was weakened, crack was benn increased, but the distribution of crack is more uniform, crisp texture was decreased, hardness showed an increasing trend, but the brittleness crisp was reduced; Taste is good and easy to accept, but it’s change was not significant; Flavor was enriched and improved.