Study On Alkaline Noodles Of Sprouted Wheat Flour

This paper mainly focuses on the fact that China’s wheat encounters rainy weather during the ripening or harvesting season.Wheat is germinated due to high water content,which makes wheat difficult to sell and companies are unwilling to acquire.Using artificial sprouting to treat wheat,using sprouted wheat flour andplain flour as experimental raw materials,the gelatinization characteristics,silty properties and tensile properties were studied and analyzed,and the application of malted wheat flour in alkaline surface was analyzed in combination with sensory evaluation and texture and the optimal addition ratio.The results of gelatinization,silt and tensile properties of the germinated wheat flour-middle flour premixed powder showed that the gelatinization properties of the flour were rapidly decreased by the addition of the germinated wheat flour,but the decreasing tendency gradually decreased as the added amount of the germinated wheat flour increased.For the silty properties of flour,the formation time,stability time,and silty index all showed a downward trend,but the water absorption rate of the flour was significantly decreased when the amount of the germinated wheat flour exceeded 20 %;The increase will reduce the tensile properties of the dough,but the prolonged prolonged time will slow down the change.At the addition of 5 %,the parameters such as tensile energy and maximum resistance will increase slightly.In general,when adding 5 % budding wheat flour,the gelatinization characteristics will be greatly reduced,the dough stability time will be within the range of plain flour,and prolonging the proofing time of the dough can increase the gluten,plasticity and elasticity of the dough.The results of sensory evaluation of the germinated wheat flour and plain flour pre-mixed powder showed that:When sensory evaluation and breaking rate were taken into consideration,it was found that when the added amount of the germinated wheat flour was 5 % or 10 %,the alkaline surface was chewy and elastic,and the nutrition was rich.And with the smell of malted wheat,when the added amount is more than 10%,the broken bar rate is obvious,the alkali surface color is dark yellow,the surface is rough,and the alkalinity sensory score is showing a downward trend.On the basis of single-factor experiments,the main factors were selected as the main factors,the amount of germinated wheat flour added,the amount of alkali added,the proofing time,and the proofing temperature,and the best process parameters were obtained:proofing temperature 20 °C,edible alkali added amount 0.6 g buds.The amount of wheat flour added was 10 % and the proofing time was 40 min.The quality evaluation of self-made alkali surface and commercially available alkali surface with added wheat germ powder showed that there is no commercially available alkali surface elasticity,but there is no significant difference in the texture;the differential scanning calorimeter(DSC)showed that neither the self-made alkali nor the commercial alkalinity could show the gelatinization temperature;the surface of the self-made alkali was more cracked than the commercially available alkali by electron scanning microscope(SEM)observation;the addition of wheat flour can not only increase the quality of wheat flour.Wheat scent can also enhance the nutritional value of alkali.Based on the silty properties of the alkaline surface,as well as the sensory evaluation and nutritive value,the alkalinity of the base surface is good and the nutritional value is high when the amount of malt flour added is 10 %.