Study On The Formula And Making Process Of Coarse Cereals Fermented Pan Bread

With the change of lifestyle and the acceleration of the pace of life,consumers’demand for convenient food is increasing.Consumers pay more and more attention to a healthy diet,the high nutrition of grains is favored by consumers,and the staple food of grains has become the current popular trend.Fermented pan bread is a traditional staple food in China.It is easy to make,convenient to eat,soft in taste and has a unique fermented aroma,which is loved by consumers.Buckwheat and corn are miscellaneous grains with high yields and high nutrition in China.In this study,buckwheat flour and corn flour were added to wheat flour to make fermented pan bread.By studying the effects of buckwheat flour and corn flour on the quality of mixed flour dough and fermented pan bread,the optimum addition amount of buckwheat flour and corn flour in buckwheat fermented pan bread and corn fermented pan bread was determined,and the optimum formula and process conditions of buckwheat fermented pan bread and corn fermented pan bread were determined by single factor and orthogonal test,which provided reference for the industrial production of miscellaneous grains bread.The optimal formula of whole wheat fermented pan bread was studied,and the digestive characteristics and flavor of the wheat fermented pan bread,buckwheat fermented pan bread,whole wheat fermented pan bread,corn fermented pan bread were studied.The main research contents and results are as follows:The effects of different addition ratios（0%,10%,20%,30%,40%）of buckwheat flour and corn flour on the rheological properties,pasting properties and fermentation rheological properties of mixed flour dough were studied.The results showed that the wet gluten content of mixed flour decreased significantly with the addition of buckwheat flour and corn flour.When the addition amount of buckwheat flour was 40%,the wet gluten content of mixed flour decreased by 52.3%.When the addition amount of corn flour was 40%,the wet gluten of mixed flour decreased by 35.5%.With the addition of buckwheat flour,the damaged starch of the mixed powder increased significantly,and with the addition of corn flour,the damaged starch of the mixed powder decreased significantly.With the addition of buckwheat flour and corn flour,the silty properties of the mixed flour will be different,but the water absorption,formation time,and silty quality index of the mixed flour will gradually decrease.With the increase of buckwheat flour and corn flour,the extensibility,maximum resistance and stretching area of the mixed flour dough decreased gradually.The peak viscosity,trough viscosity,final viscosity and setback of the mixed powder increased with the increase of buckwheat flour and corn flour.The maximum dough fermentation height of mixed flour dough increased first and then decreased with the increase of buckwheat flour and corn flour.With the increase of buckwheat flour addition,the secondary bound water(T₂₂)and free water(T₂₃)decreased first and then increased,and the T₂₃ of the mixed flour dough with buckwheat flour was significantly smaller than that of the control group.With the increase of corn flour addition,the tightly bound water(T₂₁)of the mixed flour dough decreased significantly,T₂₂ increased significantly,and T₂₃ did not change significantly.With the increase of buckwheat flour addition,the relative content of tightly bound water(A₂₁)did not change significantly,the relative content of secondary bound water(A₂₂)decreased significantly,and the relative content of free water(A₂₃)increased first and then decreased.The mixed flour dough with buckwheat flour was larger than the blank control.With the increase of corn flour addition,A₂₁ did not change significantly,A₂₂ showed a decreasing trend,and the mixed dough added to 40%corn flour was A₂₂ significantly smaller than the blank control dough,A₂₃ showed a decreasing trend.Based on the addition amount of 20%,the effects of water addition,yeast addition,fermentation time,oil addition and grain powder addition on the quality of fermented pan bread were studied by single factor and orthogonal experiments,and the best process conditions of buckwheat fermented pan bread and corn fermented pan bread were determined.The results showed that the optimum formula and process for buckwheat fermented pan bread were as follows:the amount of water was 54%,the amount of yeast was 1.1%,the amount of oil was 2.0%,and the fermentation time was 45 minutes,the addition amount of buckwheat flour is 20%.The optimum formula of corn fermented pan bread was:the amount of water55%,yeast 1.1%,the amount of oil was 3.0%,fermentation time was 50 minutes,the addition amount of corn flour is 20%.The formula and process of whole wheat fermented pan bread were studied.The optimum formula and process of whole wheat fermented pan bread were determined by single factor and orthogonal test.The optimum formula and process conditions of whole wheat fermented pan bread were as follows:water addition was 63%,yeast addition was 1.5%,fermentation time was 50 minutes,oil addition was 2.0%.The effects of miscellaneous grains and whole wheat on the digestive characteristics and flavor characteristics of fermented pan bread were studied,the addition of miscellaneous grains and whole wheat flour reduced the digestion rate and digestibility of fermented pan bread,the rapidly digestible starch content of corn flour fermented pan bread was the lowest,the content of slowly digestible starch and resistant starch was the largest,and the variety of flavor compounds was added to the fermented pan bread,which gave the unique flavor of the fermented pan bread,and the cooking of the fermented pan bread also provided Maillard reaction products for the fermented pan bread.