Study On The Characteristics Of Patent Flour And Clear Flour From Wheat Processing Line And The Quality Of Noodle Making

In order to meet the market ’s requirements for the color and sensory of flour products,wheat processing factory have gradually improved the processing precision of flour,resulting in a large loss of nutrients.Excessive intake of refined diet will increase the risk of chronic diseases such as hypertension and diabetes.On the other hand,the improvement of processing precision has increased the yield of clear flour in wheat processing production line.At present,clear flour has not been effectively utilized,resulting in a large amount of waste of resources and low efficiency of factory.With the increasing improvement of people’s living standards,the requirements for food nutrition and functional functions are constantly increasing.The nutritional components of traditional flour products are single and unbalanced,which cannot meet people ’s needs.Clear flour contains a large amount of aleurone layer powder and some bran,and its nutrition is rich and balanced.Therefore,the processing of a new type of nutritional noodles with health care function by using clear flour alone as raw material can effectively meet people ’s demand for nutritional staple food and has broad market prospects.Up to now,there are few reports on the nutritional characteristics of clear flour and the research on the production of noodles using clear flour alone.The improvement of the quality of the noodles made with clear flour and the stability during storage have not been reported.In view of this,this experiment first compared patent flour,systematically explored the characteristics of clear flour and the quality characteristics of the noodles made with clear flour,and then improved the quality of noodles made with clear flour through fermentation and extrusion.Finally,the changes of basic physical and chemical indicators and edible quality during the storage of noodles made with clear flour under different treatment methods were further explored,in order to provide theoretical basis and technical support for the industrial production and reasonable storage of noodles made with clear flour.By comparing with patent flour,the flour characteristics of clear flour obtained in the actual industrial production process were systematically studied,and the quality characteristics of the noodles made with clear flour were preliminarily explored.The results showed that the processing precision of clear flour was low,and the contents of ash,protein,dietary fiber,polyphenols,flavonoids and other nutritional components and antioxidant properties were significantly higher than those of patent flour.Among them,the total dietary fiber content was more than 6 g / 100 g,which met the claim requirements of high fiber food.Clear flour has high gluten content but poor quality,low pasting viscosity value,small retrogradation value,large water absorption,long dough formation time,short stability time,strong dough extensibility and low tensile resistance.The color of the dough sheets made with clear flour was yellowish,and the degree of discoloration during storage was deep.The noodles made with clear flour have low flexibility,poor cooking quality,long cooking time,low water absorption,large cooking loss rate,large hardness value after cooking,difficult to chew,low sensory evaluation score and low acceptability.Therefore,although clear flour is rich in nutrition and can be used as a raw material for making high-fiber noodles,its edible quality needs to be improved to meet the taste needs.Firstly,the effects of fermentation treatment(different fermentation methods and fermentation time)on the quality characteristics of noodles made with clear flour were studied.The results showed that the fermentation treatment increased the brightness of the dough sheet,weakened the rigidity of the dough sheet,softened and flowed more easily,and reduced the viscoelasticity and apparent viscosity of the dough sheet.Compared with unfermented noodles,holes appeared in the center of the cross-section of noodles prepared by fermentation treatment,the gluten network structure was propped up,the flexibility of dry noodles decreased but the flexural strength increased,the cooking time of noodles was shortened,the water absorption rate increased,the cooking loss decreased,the hardness,chewiness and breaking force of cooked noodles decreased,with obvious fermentation flavor and increased acceptability,that is,fermentation treatment can significantly improve the quality of noodles made with posterior road flour.The comparison of different fermentation methods showed that the cooking quality of noodles prepared by pre-fermentation was significantly better than that of direct fermentation noodles.The fermentation treatment led to an increase in the acidity of the noodles,and the acidity of the pre-fermented noodles gradually increased with the extension of the fermentation time.Due to the different fermentation time,the yeast fermentation force was different,and the quality of the noodles prepared under different pre-fermentation time was different.When the pre-fermentation was3 hours,the yeast gas production was the largest,the gluten network structure was fully propped up,the free-SH content and the soluble protein content was increased.The number of holes in the cross-section of the noodles was larger,the cooking quality was better,the hardness of the noodles was further reduced,and the sensory quality was the best.Compared with the unfermented noodles,the hardness of the noodles pre-fermented for 3h decreased from 7663.00 ± 94.73 to 6680.50 ± 46.51,and the sensory score increased to 9.56 %.Then,the effects of salt-assisted extrusion treatment(neutral salt and alkaline salt)on the quality characteristics of noodles made with clear flour were studied.The results show that the extrusion treatment increases the brightness of the back flour sheet,weakens the rigidity of the sheet,softens and flows more easily,and reduces the viscoelasticity and apparent viscosity of the sheet.The addition of neutral salt had no effect on the color of the dough sheet,and the alkaline salt made the dough sheet yellow.The cross-section holes of the rear flour noodles prepared under extrusion conditions are small and the apparent state is good.Extrusion treatment destroyed the integrity of starch granules and the stability of protein structure.The content of S-S decreased,the content of free-SH increased,the content of soluble protein increased,and the gluten network structure was weakened.The flexural strength of the prepared noodles decreased but the flexibility increased.The cooking time was shortened,the water absorption rate decreased,the cooking loss increased,the hardness,chewiness,breaking force and breaking distance of the noodles after cooking decreased significantly,and the adhesion increased significantly,that is,the extrusion treatment improved the quality of the noodles.The addition of the two salts can reduce the hardness of the noodles,increase the water absorption and cooking loss rate.The neutral salt is reduced and the alkaline salt increases the breaking force and breaking distance of the cooked noodles.Extrusion treatment significantly reduced the hardness of the noodles and led to the deterioration of its cooking quality.The addition of salt could improve its cooking quality.The addition of neutral salt increased the ability of starch to bind to gluten protein,and the quality of noodles was better.The hardness of noodles after cooking decreased from 8094.13± 43.06 to 6443.45 ± 122.37,and its sensory score increased to 14.49 %,which significantly improved the acceptability of noodles.Finally,the storage stability of clear flour noodles prepared by different treatment methods was studied(compared with Conventional noodles made with patent flour and clear flour).The results showed that compared with the noodles made with patent flour,the storage stability of the noodles made with clear flour was poor,and the physical and chemical indexes varied greatly during storage.With the extension of storage time,the moisture content of the latter noodles gradually decreased,the total number of colonies generally decreased,the fatty acid value and acidity value showed a rising trend,and the color,cooking quality and texture quality of the noodles all deteriorated.Both extrusion and fermentation can delay the oxidation and hydrolysis of fat in the clear flour noodles and the deterioration of the edible quality of the clear flour noodles,and prolong the shelf life of noodles made with clear flour.After storage,the bad flavor of clear flour noodles was obvious,and the unique ester aroma of the fermentation treatment could effectively reduce the bad flavor of clear flour noodles in the later stage of storage.