The Effect Of Extrusion On Qualities Of The Wheat

At present,the corn is quite high in compound feed of our country.With the recent fluctuations in the price of corn,to search for alternative energy feedstock has become more and more urgent.Our wheat production perennial ranking first in the world.Compare to the corn,the wheat there are many advantages on nutritional.Extrusion processing can improve the degree of gelatinization and the digestion,destroying part of the anti-nutritional factors of wheat.Currently,research on wheat extruded Seldom in the world.This study,starch gelatinization and protein solubility were used as evaluation indicator to discuss to the effect of extrusion on some nutritional properties.Operating parameters in the conditioner and the extruder were discussed,to obtain the optimum parameters based on one-factor tests and orthogonal experiment.On the other hand,through to the contrast experiment to discuss the differences of the without extrusion on nutritional properties and texture.Firstly,the optimum process parameters of conditioning was established by one-factor experiment,taking the feed rate,the vapor pressure and the raw material granularity as experiment factors,and taking starch gelatinization and protein solubility as experiment target.The results showed that the optimal conditions of feed rate 16 HZ,vapor pressure 0.35 Mpa,raw material granularity 2.5 mm were obtained in this paper.The effect of extrusion parameters after condition on flour were analyzed using one-factor and orthogonal experiment,taking the feed rate,the barrel temperature and the membrane pore size as experiment factors.Starch gelatinization and protein solubility were used as evaluation indicator.The optimum parameters were as follows: feed rate 18 HZ,barrel temperature 140℃,Membrane pore size 8*10.Under the optimum conditions,starch gelatinization and protein solubility were 95.10%and 62.02%.Comparing to the without extrusion on nutritional properties,the results showed: extrusion treatment had a great effect on some nutritional properties,it led to moisture,the crude fat and protein solubility of the wheat flour loss heavy,besides,the starch gelatinization content increased,the crude protein and crude fibre with no-change,we observe the texture that changes significantly by the electron microscope.Conclusion: The optimum parameters were as follows: feed rate 18 HZ,barrel temperature 140℃,Membrane pore size 8*10.Extrusion can led to moisture,the crude fat,protein solubility and the starch gelatinization change significantly,he crude protein and crude fibre with no-change.