Study On Tempering Conditions And Compound Improvers Development Of Spring36Triticale

With the improvement of living standards, people present higher quality requirements of sensoryquality of products, pursue the diversification of products, it is increasing attention to the use of flourquality improver. In this experiment, Spring36triticale as raw material, through the exploration oftempering milling and development of compound improvers to determine the key technologies of thetriticale milling and compound improvers formula in order lay the foundation for Spring36triticaleapplications and product development.1Through using a tempering,Brabender mill grinding, study Spring36triticale temperingconditions to determine the optimum tempering conditions14%moisture tempering, tempering time32h. At this point, flour yield was56.5%, ash content0.515%, starch content damage16.7UCD, fallingnumber551s, wet gluten content31.86%, dry gluten content11.05%, gluten index89.5, gluten waterholding rate189.1%, better overall quality of flour.2For the poor sensory quality of Spring36triticale bran bread, the bran bread compound improverswas developed, successively by single factor experiment, orthogonal experiment and response surfaceexperiment, respectively study influence of some reinforcement agent, emulsifier, enzymes, thickeningagent on the quality of triticale bran bread, determined the suitable for Spring36triticale bran breadcompound improvers formula: ascorbic acid50mg/kg, emulsifier3.08g/kg,70mg/kg compoundenzyme preparation, mixed thickener3.63g/kg, the composite emulsifier ratio to sodium stearoyllactylate: diacetyl tartaric acid monoglyceride: succinylated monoglyceride is3:4:8, ratio of complexenzyme preparation for cellulase: xylanase from fungus: fungus alpha amylase: glucose oxidase is6:4:3:4, thickeners ratio of konjac gum: guar gum is5:4.At this point, whole bran bread sensory score is79.5points, and was45.1%higher than the bran bread sensory score without improvers(54.8).3For the unsatisfactory sensory quality of Spring36triticale noodle, the noodle compoundimprovers was developed, successively by single factor experiment, response surface experiment,respectively study the influence of some guar gum, starch phosphate, sodium tripolyphosphate, sodiumstearoyl lactylate on triticale noodle quality improver, compound improvers formula for Spring36triticale noodle was determined: guar gum4.15g/kg, sodium tripolyphosphate2.82g/kg, starchphosphate18.69g/kg, sodium stearoyl lactylate1.37g/kg. At this point, the noodle sensory score is86points. and was19.4%higher than the noodle sensory score without improvers(72).