Study On Traits And Processing Quality Properties Of Commercial Special Wheat Flour For Steamed And Boiled Food

The steamed and boiled food are the main food of majority Chinese,therefore,the special wheat flour for these food take the important role in the special wheat flour market.In this paper,the quality traits and processing quality of 112 commercial special wheat flour samples for steam-bread,noodle,dumpling were tested and evaluated,including 52 dumpling wrappers wheat flour,30 noodle wheat flour and 30steam-bread wheat flour.To show more clear and accurate differences between these special wheat flour and the common wheat flour,10 common commercial wheat flour were chosen as the control group.Compared with the common wheat flour,the reliable indexes for the special wheat flours were concluded.The aim of this study was to show the traits and processing quality properties of the commercial special wheat flour for steamed and boiled food,at the same time,it might prove some data support to the new national industry standards.The results are showed as below:Most of the wheat flour samples are up to the national industry standards(LS/T3202-93,LS/T3203-93,LS/T3204-93),while not all of them are suitable for the perfect food.The parameter value range of the steamed bread sensory scores:76.1-94.8.The main factors that affecting the sensory evaluation of steam-bread:wet gluten,the stable time,granularity,ash,protein,stretch area,extensibility and the basic properties of the flour for better steam-bread:granularity(D50)21.09-30.99μm,falling number of 229-350s,0.42-0.6%ash,protein 10.15-12.12%,wet gluten index50.5-74.5,degree of softening80-102BU,the stable time 4-8min,the maximum tensile resistance450-600N and the extensile rate3-6.The parameter value range of the noodles sensory scores:67.3-90.8.The main factors that affecting the sensory evaluation of noodle:granularity,protein,wet gluten,SDS sedimentation value,the stable time,degree of softening,FQN and stretching area;the basic properties of the flour for better noodle:granularity(D50)21.66-23.21μm protein 10-12%,27.1-38.5%of wet gluten content,SDS sedimentation value of 41-56ml,the peak viscosity 1100-1500cp,the breakdown300-600cp,the final viscosity 1500-2000cp,the develop time is 5-10min,and FQN is26-168,the water absorption is 55.2%-62.5%.The parameter value range of the dumpling wrappers sensory score from76.1-94.8.The main factors that affecting the sensory evaluation of dumpling wrappers:sedimentation value,wet gluten,falling number,FQN,extensibility,maximum resistance,protein and whiteness;and the basic properties of the flour for better dumpling wrapper:10-12.0%of protein content,whiteness is 74.2-83.5,SDS sedimentation value 30-50ml,falling number is 280-400s,Damaged starch content24.5%-31.8%,the setback 850-1372cp,the final viscosity 1205-2000cp,FQN is 54-92,extensibility area 80-120cm~2.