Study On The Application Of Extrusion Modified Barley Powder

In view of the problems of palatability,poor feeding habits and large nutritional loss in the processing process of highland barley mixed grain processing products in China,the quality characteristics of raw grain powder were improved by extrusion modification,mixed grain powder blending and functional characteristics retention,and the taste of raw grain powder was good.The high content staple food with high nutritional value promotes the industrialization of high content staple food.In this paper,highland barley powder was used as the main raw material,and the extrusion modification was carried out by twin-screw extruder.The effect of extrusion modification on the gelatinization of highland barley powder was studied,and the steamed bread products with high miscellaneous grain content were created.The specific results of the study are as follows:(1)Extrusion temperature,water addition and screw speed have some effects on the gelatinization and water absorption of highland barley powder,but the feeding speed has little effect on the gelatinization and water absorption of highland barley powder.The results of orthogonal experiment show that the gelatinization degree and water absorption of the extruded highland barley powder are the best under the conditions of extrusion temperature 100?,water content 20%and screw speed 90rpm.The results show that the gelatinization degree and water absorption of the extruded highland barley powder are the best under the conditions of extrusion temperature>moisture content>screw speed.(2)Four factors,extrusion temperature,water addition,screw speed and feeding speed,were selected to study the extrusion modification process.The results show that extrusion temperature,water addition and screw speed have significant effects on the gelatinization and water absorption of highland barley powder,but the feeding speed has little effect on the gelatinization and water absorption of highland barley powder.The orthogonal test of extrusion temperature,water addition and screw speed was carried out.The results showed that the order of the influence of each factor on the gelatinization degree and water absorption rate of extruded highland barley powder was as follows:extrusion temperature>water addition>screw speed.Under the conditions of extrusion temperature of 100?,water content of 20%and screw speed of 90 rpm,the gelatinization degree of extruded highland barley powder and The result of water absorption is the best.(3)Unextruded/extruded highland barley flour and wheat flour were used as raw materials to make unextruded/extruded highland barley steamed bread.The experimental results showed that the quality of extruded highland barley steamed bread was better than that of unextruded highland barley steamed bread in the range of 0-15%mixed grain powder.For extruded highland barley steamed bread,when the addition of extruded highland barley powder is 10%,the quality of extruded highland barley steamed bread is the best.In this addition proportion of steamed bread elasticity,recovery and taste are better.