油条制作与面粉性质相关性的研究

利用配粉得到多种不同特性的面粉，并对面粉基本物理指标以及面团流变学指标与油条品质的相关性进行了初步的研究，结果表明，适宜于生产油蒂的面粉理化指标为：蛋白质质量分数10.0％～11．0％、灰分质量分数0．39％～0．40％、水分质量分数12．7％～13．0％、湿面筋质量分数32％～35％；对应的面团粉质特性指标为：5cm抗拉阻力〈400EU、最大抗拉阻力〈500EU、面团形成时间2～3．5min、面团弱化度80～100FU、面团稳定时间4～6min。

羟丙基二淀粉磷酸酯对面粉及馒头品质的影响研究

研究羟丙基二淀粉磷酸酯的添加对面粉性质及馒头加工品质的影响。结果表明,在0~1.2%范围内,随着羟丙基二淀粉磷酸酯添加量的增大,面团的面筋特性、粉质特性和拉伸特性不断改善;当添加量>1.2%时,随着羟丙基二淀粉磷酸酯添加量的增加,面团的面筋特性、粉质特性和拉伸特性则呈现劣变的趋势。随着羟丙基二淀粉磷酸酯添加量的增加,面粉的峰值黏度、最终黏度、最低黏度不断提高,糊化温度、回生值和衰减值不断降低,馒头的硬度、黏度、咀嚼性、恢复性和感官评分呈现出先增大后减小的变化趋势,而馒头的黏聚性则呈现出先减小后增大的变化趋势。因此,羟丙基二淀粉磷酸酯的最适添加量为1.2%。

油条专用粉配粉方法的研究

以四道系统粉品质及制作油条实验为依据,确定油条专用粉的配粉方法,实验结果表明按粗蛋白含量11.1%～14.9%、湿面筋含量为40%,可配得品质优良的油条专用粉。

Correlation between Milling Flour Quality of Xinjiang Spring Wheat and Processing Quality of Xinjiang Hand-stretched Noodle

In the research,36 spring wheat cultivars from Xinjiang were used to investigate flour yield,ash content,color,granularity,flour quality,paste quality and gelatinization property and to evaluate processing quality and characters of stretched noodle,in order to explore relationship of milling flour quality with quality property of Xinjiang spring wheat and with processing quality of Xinjiang hand-stretched noodle,which provides theoretical references for improvement of Xinjiang spring wheat cultivars,breeding of specific cultivars（for Xinjiang stretched noodles）,and advancement of stretched noodles.The results indicated that flour color is dominant among flour quality properties of Xinjiang spring wheat,which is of significant correlation with processing quality of stretched noodles.Therefore,in quality improvement of Xinjiang stretched noodles,flour yield of Xinjiang wheat should be enhanced and ash content and damaged starch should be reduced in order to improve quality of flour and stretched noodles from Xinjiang spring wheat.The indices of milling flours for Xinjiang stretched noodles are as follows：flour yield ≥60.77%,ash content ≤ 0.45%,damaged starch≤3.77%,granularity ≤108.14%,brightness（L^＊）≥ 90.86,redness（a^＊）≥-0.82,and yellowness（b^＊） ≤9.00.

Application of near-infrared spectroscopy to predict sweetpotato starch thermal properties and noodle quality

Sweetpotato starch thermal properties and its noodle quality were analyzed using a rapid predictive method based on near-infrared spectroscopy （NIRS）. This method was established based on a total of 93 sweetpotato genotypes with diverse genetic background. Starch samples were scanned by NIRS and analyzed for quality properties by reference methods. Results of statistical modelling indicated that NIRS was reasonably accurate in predicting gelatinization onset temperature （To） （standard error of prediction SEP=2.014 ℃, coefficient of determination RSQ=0.85）, gelatinization peak temperature （Tp） （SEP=-1.371 ℃, RSQ=0.89）, gelatinization temperature range （Tr） （SEP=2.234 ℃, RSQ=0.86）, and cooling resistance （CR） （SEP=0.528, RSQ=0.89）. Gelatinization completion temperature （To）, enthalpy of gelatinization （△H）, cooling loss （CL） and swelling degree （SWD）, were modelled less well with RSQ between 0.63 and 0.84. The present results suggested that the NIRS based method was sufficiently accurate and practical for routine analysis of sweetpotato starch and its noodle quality.

Effect of Gluten-Free Flours on Physical Properties of Cakes

In this study, the effect of lupin flour （LF） and whole buckwheat flour （BF） on the physical properties of gluten-free cake was studied. LF up to 40% and BF flour up to 20% level were partially replaced with corn starch and rice flour mix in the gluten free cake recipe. Cake dough properties （specific gravity and pH）, cake properties （weight, volume, symmetry and uniformity index, hardness）, crust and crumb color values were investigated. High addition levels of LF decreased the pH values of the dough. Compared to control, volume index of the cakes improved with BF at 5% addition level or LF up to 20% level. While minimum level of the LF/BF gave softer cake texture, high substitution levels of LF （30%-40%） and BF （15%-20%） had detrimental effect on softness of the samples. All addition level of the LF increased the darkness and yellowness of the cake＇s crust and crumb, whereas BF above 5% level decreased lightness and yellowness of the samples. The high levels of LF （30%-40%） and BF （15%-20%） had reducing effect all physical properties of gluten-free cake samples.

Effect of Some Processing Variables on the Quality Attributes of Yam Flour

The effect of varied processing variables （yam slice thickness, drying temperatures and type of drying） were investigated to determine their effects on the proximate and some functional properties of yam flour. The yam flour was produced with different slice thickness of 1, 1.5, 2.0, 2.5 and 5 cm using both conventional sun drying method and oven drying at temperatures; 40 ~C, 50 ~C, 60 ~C and 70 ~C. The moisture content of all the yam flour samples increased with increasing yam slice thickness, with the samples sun dried having the lowest values （6.20%-6.87%） followed by those dried at 70 ~C and then 60 ~C. The protein content of the yam flour samples increased with increase in slice thickness and decreased with increase in drying temperatures while the fat and the crude fibre of all the yam flour samples decreased with increase in slice thickness. The water absorption capacity of the sun dried yam flour samples decreased with increase in slice thickness while the syneresis value, bulk density and the gel strength increased with increase in slice thickness for all drying temperatures and for sun dried yam flour samples but smaller slice thickness had higher swelling capacity.

Effect of Freezing Rate and Freezing Method on Physical Properties of Fish Balls Made with Various Flour Contents

The objective was to investigate the major effect of freezing rate and freezing methods on physical properties of fish balls made with various flour contents. The fish balls were observed to be almost in temperature at -28℃ for air-blast freezer, at -100 ℃ in the liquid nitrogen and the standard house freezing were done at -18℃. The air-blast had the freezing rate of 11.82-20.84 cm h1 while those frozen by liquid nitrogen had the freezing rate of 13.36-22.38 cm/h and standard house freezer held lower freezing rate （7. ! 5-8.02 cm hl）. Texture profile analysis results showed that ubi badak＇s flour gel was harder, sticky, gummy and chewy than that of wheat and banana＇s flour gels. The proximate analysis revealed that wheat flour had higher protein and moisture content compared to banana and ubi badak flours.

Chemical and Functional Properties of Full Fat and Defatted White Melon （Cucumeropsis mannii） Seed Flours

Cucumeropsis mannii, an underutilized oil seed was processed into raw full fat and defatted seed flours and its chemical, functional properties and anti-nutritional factors were determined using standard techniques. The effects of sample concentration and pH on the foaming properties of the seed flours were determined. The results showed that the full fat and defatted seed flours contained the following in g/100 g sample; 5.0 and 5.1; 45.8 and 1.0; 39.4 and 78.7; 3.45 and 4.40; 1.50 and 3.05; 4.85 and 7.75 for moisture, crude fat, protein, ash, crude fibre and carbohydrate, respectively. The most abundant mineral elements in the seed flour （mg/100 g） are potassium （198.5）, followed by nickel （30.0） and magnesium （28.4）. The water absorption capacity, oil absorption capacity, foaming capacity and stability, least gelation concentration, emulsion capacity and bulk density are 55.5% and 125.0%; 128.8% and 184.0%; 10.5% and 17.0%; 3.0% and 1.5%; 16.0% and 10.0 g/mL; 85.0 and 115.0 mL/g; 0.42 and 0.25 g/mL, respectively. Defatting influenced the functional properties. The foaming capacity is dependent on sample concentration and pH. The protein solubility of the full fat and defatted seed flours was minimum between pH 3 and 4 and maximum at pH 11. The anti-nutritional composition of the seed flour revealed the following： tannic acid, 1.54 mg/100 g; phytin phosphorus, 0.70 rag/g; phytic acid, 2.48 mg/g; oxalate, 1.85 mg/g; alkaloids 1.97% and saponin 0.50%. The seed flours （full fat and defatted） have potential as nutrient supplement, thickeners and emulsifiers in food system.