Study On The Effects Of Different Gluten Protein Components On The Processing And Frozen Storage Quality Of Steamed Bread

Wheat gluten protein mainly consists of gliadin and glutenin,which is an important part of wheat storage protein,accounting for about 85% of the total wheat protein.As the main component of gluten network structure,gluten protein determines the quality of steamed bread.As a result,it becomes significant for the quality of steamed bread to explore gluten protein and its components in wheat flour.In this essay,we'll take three kinds of flour of strength(bread powder,ordinary powder,cake powder)as the raw material.Firstly,the gluten protein components were separated and extracted according to the different dissolution properties of proteins.This essay will take how gluten protein components are added and blended into a reconstituted flour as the research object so as to control its addition proportion finely and explore how gluten protein components of different strength flours influence the steamed bread processing and frozen storage quality.Also,it provides reference for further improving the quality and preservation of steamed bread,and provides theoretical guidance for the production of steamed bread special powder.The main conclusions are as following.(1)The basic indexes and rheological properties of dough were significantly affected by adding different gluten protein components.When the protein content of the three kinds of gluten was 12%,the wet gluten content and gluten index of the recombinant flour were the largest,the stretching distance of the recombinant dough was the largest,and the improvement effect of the recombinant dough strength was the most significant,and the weakening degree of the recombinant dough was the lowest.When the higher gluten content was 12%,the stabilization time was the longest.When the gluten content of higher strength was 1.5%,the formation time was significantly better than the blank sample data.(2)The comprehensive analysis of how different gluten protein components influence the steamed bread quality shows that adding high gluten flour gluten protein and its components can improve the comprehensive quality of steamed bread.When the ratio of gluten to gliadin in high flour is 1:2,the addition amount is 3%,and the gliadin subcomponent is 0.8%,each item of quality index of steamed bread is better and the quality is the best.(3)With the increase of frozen storage time,the moisture content and specific volume of steamed bread decreased significantly,and the water loss rate and hardness of steamed bread increased significantly.When the ratio of gluten to gliadin in high flour being 1:2,addition amount being 3%,and the amount of gliadin subcomponent being0.8 %,the improvement effect of specific volume,hardness and comprehensive sensory score of steamed bread is the best,and the deterioration speed is obviously lower than other groups.After 60 date frozen storage,the steamed bread quality is still good.According to a research,in the long process of frozen storage,ice crystals will destroy the texture of steamed bread and significantly destroy the taste of steamed bread,so it is recommended that the freezing time should be no more than 30 days.