Determination and Analysis of Cracker Cereal Powder by Falling Value Meter

Biscuits are common people's baked goods. As people pay more and more attention to the nutrition of food, the nutritional value of cookies is even more concerned. Multigrain biscuits are popular with consumers because of their comprehensive nutritional value and special functional health benefits. At present, the study of coarse grain flour mainly focuses on the nutrient components of health food ingredients, health care components and various types of food products. There is relatively little research on the effect of mixed grains on the quality of flour and its products. Taking maize, millet, peas, black rice and sweet potato powder as examples to study the effect of mixed grains with flour on the quality of flour and biscuits, and providing reference for industrial production of miscellaneous grains. Falling value meter can effectively determine the falling value of coarse powder.

The different amount of mixed grain flour had little effect on the protein content of the mixed powder, and there was no significant difference among the treatments. With the increase of the amount of coarse grain flour, the content of wet gluten, SDS-sedimentation value and gluten index decreased gradually. The difference reached a very significant level (P<0.01). This shows that as the amount of corn flour increases, the quality of the dough gradually weakens. From the protein content point of view, the changes in each treatment is not significant, indicating that the root of the weakening of dough quality is not the change of protein content, but the change of quality. The content of protein in the grain flour is similar to that in wheat flour, but the protein composition is different from that in wheat flour. Without glutenin and gliadin, no gluten can be formed after adding water. Therefore, the addition of coarse grain flour will affect the content and quality of gluten.

Through the measurement of fall value meter, it was found that the addition of corn, black rice, millet, peas, and sweet potatoes into the flour resulted in a large change in the silty properties of the flour: as the proportion of coarse grains increased, The sedimentation value, wet gluten, and gluten index also gradually decreased; the peak viscosity, the dilute value, the rebound value, the falling value, etc. all decreased, while the gelatinization temperature increased, among which the corn flour had a greater impact on the flour quality. The use of comminuted flour may affect the rheological properties of the dough to a certain extent and reduce the quality of the gluten, but it is not very obvious when the amount of the mash is not more than 20%.

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