| In this study,9 kinds of wheat flour with different processing degree were prepared according to the cumulative ash curve in the system flour on the wheat flour production line is used as raw material.The quality difference of wheat flour in the different systems was explored to provide data support for the preparation of wheat flour with different processing degree.The quality difference of wheat flour with different processing degree was further explored,such as solvent retention and dough rheological properties,to find out the change rule of wheat flour quality with different processing degree.At the same time,the nutrition and safety quality of wheat flour with different processing degree were studied,such as vitamin B,deoxynivalenol,and so on,to clarify the influence of different processing degree on the nutrition and safety quality of wheat flour.Finally,the quality characteristics of wheat flour noodles with different processing degree were explored to provide data support for the production of moderately processed flour products.The main results are as follows:(1)The study on qualities of the different systems of flour found that:the contents of ash,protein,and damaged starch increased gradually,while the content of water and crude starch decreased gradually with the increase of the number of grinding paths in the reduction,break,re-sieve,and tail-end systems.The contents of wet gluten and dry gluten increased first and then decreased in the reduction systems,and gradually increased in the break systems,re-sieve systems,and tail-end systems.The gluten index increased gradually in the break systems and re-sieve systems The gelatinization characteristics showed that except for scratch the peak viscosity,the minimum viscosity,and the final viscosity decreased gradually in the other systems,and the gelatinization temperature increased gradually in the systems of break,re-sieve and tail-end.The farinogram showed that the water absorption rate of wheat endosperm increased gradually from the inside to the outside and the dough toughness were better in the tail break systems and head reduction systems.The extensogram show that the tensile properties of the tail break systems are better.(2)The study on qualities of the different processing degree of flour found that:with the decrease of processing degree,the contents of ash,protein,wet gluten,and dry gluten in wheat flour were significantly increased(P<0.05),the crude starch and falling number were significantly decreased(P<0.05),the damaged starch was firstly decreased and then increased,and the gluten index was firstly increased and then decreased.The absolute value of flour whiteness value,L~*,and a~*value were significantly decreased(P<0.05),while the value of b~*and bran star were significantly increased(P<0.05).The gelatinization characteristics showed that the viscosity increased first and then decreased,and there was no significant difference between the retrogradation value and the gelatinization temperature.The rheological properties of dough showed that water absorption firstly decreased and then increased,the formation time and stability time increased first and then decreased,and the quality index of flour was higher when the flour yield was 40%～50%.The area of the tensile curve increases first and then decreases,and the elongation gradually increases.(3)The study on nutrition and safety quality of the different processing degree of flour found that:with the decrease of processing degree,the contents of soluble dietary fiber,insoluble dietary fiber,total dietary fiber,mineral elements,vitamin B,total amino acids,and essential amino acids increased gradually.In wheat flour with a flour yield greater than65%,there are 5 kinds of essential amino acid score greater than 90%.When the flour yield was more than 70%,the nutrient contents increased greatly,but the total bacterial count and the content of DON also increased significantly.(4)The study on the quality of noodles with different processing degree found that:with the decrease of processing degree,the color of the surface gradually darkens.The cooking characteristics of noodles showed that the cooking loss rate increased continuously and the water absorption rate decreased significantly when the flour yield was 75%.The properties of texture showed that the hardness and chewability first decreased and then increased,the adhesion was no obvious change rule,and the cohesion gradually decreased.The tensile properties show that both the maximum tensile force and the tensile distance are increased.The sensory evaluation showed the total score of noodle sensory evaluation with the flour yield of 35%～45%was higher,the total score of noodle sensory evaluation with the flour yield of 50%～65%was average,and the total score of noodle sensory evaluation with the flour yield of 70%～75%was low.(5)The study on the comprehensive assessment of flour and noodles with different processing degree found that:the principal component analysis showed that wheat flour with a flour yield of 35%～45%had a higher comprehensive score of quality,whole wheat flour with a flour yield of 35%～50%had a higher comprehensive score of noodles.For different processing degree of wheat flour quality,nutrition and safety quality,and noodle quality of clustering analysis,3 kinds of results,combined with principal component comprehensive scores and nutrition and safety quality research results,the comprehensive quality of wheat flour in the flour yield is 55%～65%,noodles are better acceptance high content,high nutritional value and pollution is small. |
