Study On The Quality And Antioxidation Of Triticum Aestivum Flours And Its Noodle Products

As a new raw material of Black Food,triticum aestivum becomes more and more popular in modern food due to its rich nutritional value and good processing performance.The nutrients of triticum aestivum is similar to Cereals.Triticum aestivum has the same gluten structure as wheat,which can be used for the production and development of various flour products.In addition,triticum aestivum is also rich in polyphenols,flavonoids,anthocyanins,pentosan,vitamins and other active ingredients,which can regulate human physiological activities.Those active ingredients can reduce blood pressure,blood lipid and weight loss,and prevent cardiovascular diseases.In this paper,two kinds of triticum aestivums 16W16(Purple wheat)and Yunhei 14207(Blue wheat)were used as experimental materials to study the basic physical and chemical properties and quality of triticum aestivum flour and whole wheat flour.Secondly,the quality of triticum aestivum noodles was studied systematically.Then the phenolic substances and antioxidant properties in triticum aestivum flour were studied.Finally,the changes of phenolic substances and antioxidant properties of triticum aestivum noodles were analyzed during processing.It was hoped that the research of this subject could provide a certain theoretical basis for the follow-up processing,utilization and product development of triticum aestivum.Firstly,the quality of triticum aestivum flour and whole wheat flour were compared and analyzed.The results showed that the protein and wet gluten content of16w16 flour were 13.65% and 37.09%,the water absorption was 60.25%,the formation time and stability time were 1.92 min and 3.35 min.The quality of 16W16 flour was similar to that of medium gluten wheat flour.Although the gluten content of16W16 was high,the gluten strength of the dough was not strong;The gluten index of Yunhei 14207 wheat is 42.78%,the formation time and stability time are 0.99 min and1.34 min,and the weakening degree is 206 BU.The quality of Yunhei 14207 flour was similar to that of weak gluten wheat flour.Secondly,the quality of triticum aestivum noodles and the whole flour noodles were systematically analyzed in this experiment.The results showed that the whiteness and brightness(L)of triticum aestivum noodles were significantly lower than that of the control wheat.The water absorption of 16W16 and Yunhei14207 noodles were 158.30% and 172.58%,and the cooking loss rates were 8.89% and9.66%,which were higher than that of the control wheat noodle.The extension properties of 16W16 noodles are similar to that of Yongliang 4.The breaking force and maximum breaking distance of Yunhei 14207 are significantly lower than that of Yongliang 4.Its tensile resistance and ductility were very poor.The experimental results showed that 16w16 was suitable for the production of noodles,and the quality of Yunhei 14207 noodles was poor.Then,the phenolic content and antioxidant activity of triticum aestivum processing products(whole wheat flour,flour and bran)were systematically analyzed.The results showed that the contents of polyphenols,flavonoids and anthocyanins in triticum aestivum were significantly higher than common wheat.The proportion of polyphenols,flavonoids and anthocyanins of triticum aestivum bran in whole wheat flours were about 50%,80% and 90%.The antioxidant activity of triticum aestivum flours was measured by four different methods.Compared with its convenience and stability,it was found that DPPH radical scavenging rate was more suitable to determine of antioxidant activity of triticum aestivum.The contents of polyphenols,flavonoids and anthocyanins in triticum aestivum crude bran flours were the highest and the antioxidant activity was the strongest.Finally,the phenols and antioxidation of triticum aestivum noodles were analyzed during cooking.The results showed that the antioxidant activity of triticum aestivum steamed noodles was the strongest after cooking,and its DPPH free radical scavenging ability was 93.40 mg RE/(100g).The content of polyphenols in boiled noodles of triticum aestivum was the highest,the content of flavonoids in boiled vermicellis was the highest,and the content of anthocyanins in steamed noodles was the highest.After cooking,by studying the changes of polyphenols,flavonoids and anthocyanins in noodles and the weight of noodles,it was found that the loss rate of phenols is the highest in the process of steaming noodles and the lowest in the process of cooking noodlesComprehensive analysis,in this experiment,the quality of 16w16 flour was sinmilar to medium and strong gluten wheat flour.16W16 noodles had high hardness,strong chewability,large breaking force and breaking distance.The quality of Yunhei14207 flour belonged to weak gluten wheat flour.The hardness of Yunhei 14207 noodles was small,the chewability was poor,and the breaking force and breaking distance were small.Compared with common wheat,triticum aestivum has higher content of polyphenols,flavonoids and anthocyanins and stronger antioxidant activity.After cooking,the content of flavonoids in boiled noodles is the highest,the content of polyphenols in boiled ermicellis is the highest,the content of anthocyanins in steamed noodles is the highest,and the antioxidant capacity of steamed noodles is the strongest.