Optimization Of Processing Properties Of Protein Fortified Gluten Free Fice Flour And Evaluation Of Food Quality

In view of the characteristics of rich rice resources and no gluten protein,it is suitable to develop gluten-free foods for specific populations.However,due to the lack of gluten protein,poor ductility and difficulty in processing and molding of rice flour,in order to improve the processing characteristics of gluten-free rice flour and seek suitable food processing types,wheat flour and pure rice flour were used as reference.The effects of ultrasonic physical effects on the gelatinization characteristics and microstructure of proteinenhanced rice flour mixture were studied.The suitable addition of exogenous proteins and ultrasonic parameters were sought to form protein-enhanced gluten-free rice flour which is similar to the gelatinization characteristics and microstructure of wheat flour.On this basis,the compression characteristics and shear characteristics of gluten-free rice flour were studied and the suitable food processing types were determined.Taking biscuits and noodles as examples,the relevant processing technology was optimized and the storage quality was evaluated.The main conclusions are as follows:1.The results of gelatinization characteristics and microstructure changes of the mixture of exogenous protein-enhanced rice flour after ultrasonic treatment showed that there were two suitable combinations of exogenous protein-enhanced combinations,namely(2 % Whey Protein + 7 % Egg Protein)combination and(5 % Whey Protein + 2 %Egg Protein)combination.The appropriate ultrasonic treatment parameters were set as ultrasonic time 5 min and ultrasonic power 300 W.2.The compression characteristics of the modulated rice flour dough added with the combination of(2 % whey protein + 7 % egg protein)and ultrasonic treatment were significantly different from those of pure rice flour,which was closer to that of wheat flour,showing the characteristics of easy deformation and low energy consumption under compression.From the shear properties,the gluten-free flour(2 % whey protein + 7 %egg protein)was close to wheat dough.Therefore,the modulation powder strengthened with(2 % whey protein + 7 % egg protein)is suitable for the deep processing of various rice products.The modulated rice flour with the combination of(5 % whey protein + 2 %egg protein)strengthening was suitable for biscuit baking non-bran food processing.3.The change rule of crispness in gluten-free biscuits puncture test showed that when the baking time was 8 min,the surface water temperature was 40 °C and the baking temperature was 130 °C,the process optimization results were the optimal combination.Through the storage period test of gluten-free biscuits,it can be seen that shading sealing is more suitable for biscuits storage.According to the sensory characteristics of biscuits,gluten-free biscuits taste better than rice flour biscuits,close to wheat flour biscuits taste.4.When the combined gluten-free modulation powder(2 % Whey Protein + 7 % Egg Protein)was strengthened with 0.6 % salt addition,the water absorption of dough was relatively stable,and the texture characteristics were better,which were most similar to those of pure wheat flour.Two kinds of gluten-free noodles have a great improvement in sensory compared with pure rice noodles.(2 % Whey Protein + 7 % Egg Protein)Boiling is more suitable than steaming for wheat gluten-free flour.