Properties And Application Of The Whole Grain Amaranth Flour

The problem with grain amaranth flour and wheat flour as the test material,the testing process to determine the characteristics of the mixed powder silty,pasting characteristics were analyzed,and the texture and sensory evaluation of a comprehensive analysis of whole grain amaranth flour and bread the application and the addition ratio of noodles.Grain Amaranth flour-wheat bread premixed flour silty,studies show pasting properties: grain amaranth flour with different amounts of water absorption of the pre-mixed dough gradually reduced development time,stability over time and silty index the increase in grain amaranth flour first increased and then decreased.Weakening of the protein but also with an increase in grain amaranth flour content increases.Theoretically predicted grain amaranth flour is added in an amount of 5%-10%.Grain Amaranth flour-wheat flour bread quality evaluation results show that: when the content of grain amaranth flour was 5%-10% of the mixed powder,the grain amaranth flour bread fluffy and uniform pores,taste chewy and elastic,adding to 15%-20%,bread circumference significantly reduced,increasing the number of large holes,starting from the grain amaranth flour 10% amount of bread sensory decline.The hardness of the bread with whole grain amaranth addition amount increased gradually decline,cohesiveness,gumminess also will rise after the first drop,elasticity,resilience and gradually rose after increases of grain amaranth flour to reduce the amount of high and then decrease,trends vary widely,chewiness is gradually increased.According silty characteristics of bread and bread premix of sensory evaluation,texture analysis,a comprehensive analysis of the nutritional value of bread,bread grain amaranth flour optimum addition ratio is 10%.When the mixed powder grain amaranth flour added in an amount of 10% to produce a good sensory quality of bread,bread and high nutritional value.Full of grain amaranth flour-wheat flour noodles quality evaluation study results showed: With the increase of grain amaranth flour addition ratio,which is obtained Noodle sensory evaluation score of 0 to 10% difference is not apparent status,viscosity,smoothness,taste did not change significantly,but the grain amaranth flour darker color rendering khaki,with the increase of grain amaranth flour content,the color gradually deepened noodles;noodles toughness with the increase in grain amaranth flour content is gradually reduced small.With the increase in the mixed powder content of grain amaranth flour,noodle cooking prolonged loss of cooking gradually increased;elastic noodle chewiness,adhesion,cohesion,hardness and sticking with the grain amaranth the amount of increase in flour first increased and then decreased in the amount of grain amaranth maximum at 10%.According to grain amaranth flour-texture analysis and sensory evaluation of wheat flour and noodle silty characteristics and nutritional value considerations,grain amaranth flour in the amount of 10%,in line with flour noodles mixed with powder requirements and good noodle quality.