Research On Processing Technic And Digestive Characteristics Of Duck Wheat Crispness Biscuits

Obesity,diabetes have become major health problems in modern society.Because duck wheat is rich in biological flavonoids and other nutrients which have hypoglycemic effect,it has been widely applied in the development of hypoglycemic health food.By studying the dough rheological properties,this paper determines the production of buckwheat flour and protein flour added ratio for the crispness biscuits.By studying the dough rheological properties,this paper determines the production of buckwheat flour and protein flour added ratio for the crispness biscuits.besides,added inulin as a substitute for part of the oil,using single factor test and orthogonal experiment,identified the optimal process route of the duck wheat composite flour crispness biscuits.At the same time,on this basis,setting commercial wheat biscuits as the reference,conduct a in vitro digestion experiment for duck wheat composite flour crispness biscuits and determination of the influence of the hydrolysis rate and content of the different types of starch in the body on the digestion rate.Confirmed that the crispness biscuits is assisted in hypoglycemic effect.For this reason,it will make some contribution for the development of hypoglycemic food.(1)Results show that when adding a gluten flour in duck wheat flour,the farinograph quality of composite flour closer to the wheat flour used for biscuits,and it’s appropriate for making crispness biscuits.(2)Our study conducted the single-factor test and orthogonal experiment on samples.identified the optimum process route of making bitter duck wheat composite flour crispness biscuits.The results showed that the best combination was a shorteningl,b inulin,and the baking temperature at c,thickness of d.(3)Using commercial wheat biscuits as reference,rate of starch hydrolysis and starch digestion index of crispness biscuits are in a lower level,the rate of starch hydrolysis was 56.25%,starch digestion index was 43.00%;Crispness biscuits slowly digestible starch content is low,at 53.46 mg/g;Resistant starch content is higher,at 722.13 mg/g.Besides,the in vitro digestion rate is connected with starch type structure.The concentration of slowly digestible starch is more low,and resistant starch content is more high,the rate of starch hydrolysis and the starch digestion index is more low,vice versa.At the same time,readily digestible starch is proportional to the starch digestion index;Total starch is inversely proportional to the starch digestion index in a certain extent.