Processing Quality Analysis Of Wheat Compound Flour And Preparation Of Cracker With Low GI

Crackers are a popular food,but ordinary crackers are mostly high in oil,high in sugar and other problems,so they are not suitable for people with diabetes or weight loss.In this paper,the extreme vertex mixing design method was adopted,and wheat flour,aleurone wheat bran and high amylose corn starch were used as the main raw materials to explore the effects of different proportions of raw flour on the processing quality of compound flour and the quality of crackers.Single factor test and response surface test were used to further optimize the preparation process of crackers,and evaluate the nutritional value and functional characteristics of crackers.In order to develop a high sensory quality,low glycemic index,suitable for diabetes or weight loss people eat functional crackers.The main research results are as follows:(1)To explore the effects of the proportion of rich aleurone wheat bran,high amylose corn starch and wheat flour on the processing quality of compound flour.The results showed that the stability time,stretching energy,elongation,secondary structure content of ordered protein,wet gluten,gluten index and pasting properties of compound flour dough decreased with the increase of the addition level of aleurone wheat bran and high amylose corn starch.The tensile resistance,tensile ratio,secondary structure content of disordered protein,solvent retention values of pure water and sucrose increased.The adsorption capacity of oil increased and the overall processing quality of compound flour decreased.(2)To explore the effects of the proportion of rich aleurone wheat bran,high amylose corn starch and wheat flour on crackers quality.The results showed that the hardness and chewability of crackers first decreased and then increased with the increase of the addition amount of aleurone wheat bran and high amylose corn starch,and the stacking height,stacking weight,elongation ratio,specific volume,in vitro starch hydrolysis rate and glycemic index of crackers were decreased,while the contents of antioxidant capacity,slow digestion starch and resistant starch were increased.The optimal ratio of cracker raw powder was wheat flour: aleurone wheat bran: high amylose corn starch: 70.16∶12.27∶17.16.Under this formula,the cracker was prepared with a sensory score of 78.33 and GI value of43.72,belonging to the food with low glycemic index.(3)Optimization of adding amount of crackers accessories.Through the single factor test and response surface optimization of the preparation process of low GI crackers,the optimal proportion of additives(based on 100% weight of the compound flour)was obtained as follows: salt 1%,baking powder 1.96%,xylitol 15%,skim milk powder 4%,butter 10%,ammonium bicarbonate 0.54%,egg liquid 10%,water 44.49%.Functional crackers have the best quality and taste.(4)Quality evaluation of functional crackers.The crackers made with the best technology had GI value of 43.25,moisture of 1.96%(≤4%),alkalinity of 0.31%(≤0.4%),which met the national standard requirements of crackers preparation,fat content of 5.26%,protein content of 9.36%.The low GI crackers prepared in this paper not only have unique taste,but also have good slow-digestion starch characteristics,which is suitable for diabetes and other sugar control people,obese people,middle-aged and elderly people to choose to eat.