CN112790212A - Application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough - Google Patents
Application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough Download PDFInfo
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- CN112790212A CN112790212A CN202110002565.3A CN202110002565A CN112790212A CN 112790212 A CN112790212 A CN 112790212A CN 202110002565 A CN202110002565 A CN 202110002565A CN 112790212 A CN112790212 A CN 112790212A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
Abstract
The invention provides application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough, and particularly relates to the technical field of food. The invention utilizes ultramicro low-temperature extrusion modified starch to improve the freeze-thaw stability of whole wheat dough, and the preparation method of the ultramicro low-temperature extrusion modified starch comprises the steps of sequentially carrying out low-temperature extrusion modification, drying and ultramicro crushing on a starch raw material to obtain the ultramicro low-temperature extrusion modified starch. After the ultramicro low-temperature extrusion modified starch is added, the freeze-thaw stability of the frozen whole wheat dough in the storage and transportation processes can be obviously improved, the influence of temperature fluctuation on the quality of the whole wheat dough is reduced, no chemical additive is introduced, the safety and reliability are higher, and the consumption concept of green and health is met.
Description
Technical Field
The invention relates to the technical field of food, in particular to application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough.
Background
The whole wheat food has high nutritive value, contains rich dietary fiber, can reduce the occurrence risk of chronic diseases such as obesity, II-diabetes, cardiovascular diseases and the like, meets the requirements of people on health nowadays, can save the making time of the whole wheat food by freezing the whole wheat dough, reduces the cooking complexity, is suitable for the fast-paced life mode at present, and has increasing market demand on the whole wheat dough.
Frozen whole wheat dough needs to be delivered to a fee-cancelling site under the condition of a coherent low temperature of-18 ℃ to-20 ℃, and is inevitably influenced by temperature fluctuation during transportation and storage, and the quality of the whole wheat dough is influenced by the process of temperature rise and temperature drop. The whole wheat dough has poor freezing and thawing stability due to the structure of the whole wheat dough, and water can be separated out due to repeated freezing and thawing, so that the structure of the dough is deteriorated, the quality of the dough is reduced, and the sensory characteristics of the dough are influenced.
At present, the method for improving the freeze-thaw stability of the whole wheat dough mainly comprises the steps of adding hydrophilic colloid, waxy starch or antifreeze protein into food raw materials, wherein the hydrophilic colloid plays roles in thickening, tackifying, emulsifying and stabilizing, so that the freeze-thaw stability of the dough is improved. Like the Chinese patent publication No. CN201910784744.X, xanthan gum, guar gum and the like are added into starch-based food, so that the freeze-thaw stability of food such as quick-frozen dumplings and the like is obviously improved. However, the introduction of food additives may raise the safety of food for consumers and to some extent increase the cost of food materials. The addition of waxy starch avoids the introduction of additives, but the effect of improving the freeze-thaw stability is not as good as that of hydrophilic colloid, and the addition of antifreeze protein can introduce allergen while improving the freeze-thaw stability of the dough, so that the potential risk exists.
Disclosure of Invention
In order to solve the problems, the invention provides the application of the ultramicro low-temperature extrusion modified starch in improving the freeze-thaw stability of the whole wheat dough, the ultramicro low-temperature extrusion modified starch is added into the whole wheat flour, the freeze-thaw stability of the frozen whole wheat dough in the processes of storage and transportation can be obviously improved, the influence of temperature fluctuation on the quality of the whole wheat dough is reduced, no chemical additive is introduced, the safety and the reliability are higher, and the consumption concept of green and health is met.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides an application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough, and a preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain superfine low-temperature extrusion modified starch; the particle size D50 of the ultramicro low-temperature extrusion modified starch is 20-70 mu m.
Preferably, the starch raw material comprises one or more of corn starch, potato starch and rice starch.
Preferably, the feeding pressure in the superfine grinding process is 5-15 MPa, and the feeding speed is 100-200 r/min; the pressure of the superfine grinding is 10-15 MPa.
The invention provides a method for improving freeze-thaw stability of whole wheat dough, which comprises the steps of mixing whole wheat flour with ultramicro low-temperature extrusion modified starch to obtain mixed powder; the amount of the ultramicro low-temperature extrusion modified starch is 5-25% of the mass of the mixed powder;
the preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain superfine low-temperature extrusion modified starch; the particle size D50 of the ultramicro low-temperature extrusion modified starch is 20-70 mu m.
Preferably, after the mixing, the whole wheat dough is obtained by mixing the mixed powder, auxiliary materials and water and then kneading.
The invention provides application of the mixed powder prepared by the method in preparing whole wheat food.
Has the advantages that:
the invention provides an application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough, and a preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain superfine low-temperature extrusion modified starch; the particle size D50 of the ultramicro low-temperature extrusion modified starch is 20-70 mu m. The ultramicro low-temperature extrusion modified starch is added into the whole wheat flour, so that the freeze-thaw stability of the frozen whole wheat dough in the storage and transportation processes can be obviously improved, the influence of temperature fluctuation on the quality of the whole wheat dough is reduced, no chemical additive is introduced, the whole wheat flour is safer and more reliable, and the consumption concept of green and health is met.
Meanwhile, the invention adopts the superfine grinding technology to process the low-temperature extrusion modified starch, can obviously reduce the grain diameter of the high dietary fiber grains, can obtain the material surface area improvement after reducing the grain diameter, can effectively improve the hydrophilicity, the powder color, the swelling degree and the solubility, endows the powder with good physicochemical property, and effectively improves the food taste.
The invention provides a method for improving freeze-thaw stability of whole wheat dough, which is characterized in that ultramicro low-temperature extrusion modified starch is added into whole wheat flour, after the dough is kneaded conventionally, the whole wheat dough can be helped to form a more stable three-dimensional network structure during processing, the damage effect of crude fibers in the whole wheat flour on a gluten protein network structure is weakened, the structure of a whole wheat dough system is supported and bonded, the structural stability is enhanced, the water retention capacity of the whole wheat food system can be improved due to the hydrophilicity of the whole wheat dough, the separation degree of water from the whole wheat dough system is reduced, and the freeze-thaw stability of the whole wheat dough is improved. Moreover, the addition of the ultra-micro low-temperature extrusion modified starch increases the viscosity of the whole wheat dough system and reduces the influence of the formation and melting of ice crystals on the structure of the whole wheat dough system in the freezing-thawing process.
In conclusion, the invention mixes the whole wheat flour and the ultramicro low-temperature extrusion modified starch, which can obviously improve the freeze-thaw stability of the frozen whole wheat dough in the processes of storage and transportation, reduce the influence of temperature fluctuation on the quality of the whole wheat dough, and does not introduce chemical additives, thereby ensuring the safety of food, reducing the cost of food raw materials, and preventing the quality of the dough from being reduced due to repeated freezing-melting in the processes of transportation and storage of the whole wheat food.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments will be briefly described below.
FIG. 1 is a graph of the effect of freeze-thaw cycling on the organoleptic qualities of frozen whole wheat dough in example 1; wherein a to d represent in sequence the freeze-thaw cycles of the whole wheat dough prepared in example 1 for 1, 2, 3 and 4 times, and e to h represent in sequence the freeze-thaw cycles of the whole wheat dough prepared without addition of the ultra-low temperature extrusion modified starch (i.e., the whole wheat flour) for 1, 2, 3 and 4 times;
FIG. 2 is a graph of the change in the water loss rate of dough during the freeze-thaw cycle of example 1, wherein F1 through F4 represent the freeze-thaw cycles of 1, 2, 3, and 4 of the wholewheat dough prepared in example 1 in sequence;
FIG. 3 is a graph showing a distribution of particle sizes of ultra-fine low-temperature extrusion-modified starch in example 1.
Detailed Description
The invention provides an application of ultramicro low-temperature extrusion modified starch in improving freeze-thaw stability of whole wheat dough, and a preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain superfine low-temperature extrusion modified starch; the particle size D50 of the ultramicro low-temperature extrusion modified starch is preferably 20-70 μm. In the present invention, the temperature of extrusion in the low-temperature extrusion modification is preferably 90 ℃; the low-temperature extrusion modification is preferably carried out in a double-screw extruder; the rotational speed of the twin-screw extruder is preferably 60 r/min. In the invention, the feeding pressure in the ultramicro crushing process is preferably 5-15 MPa; the feeding speed is preferably 100-200 r/min; the pressure of the superfine grinding is preferably 10-15 MPa. The invention controls the grain diameter of the ultramicro low-temperature extrusion modified starch within a certain range, can improve the surface energy of the powder, enables the mixing to be more uniform and can also improve the hydrophilic ability. The manner of drying is not limited in any way by the present invention and can be performed in a manner known to the person skilled in the art, preferably the moisture content of the dried starch obtained after said drying is < 14 wt.%.
In the present invention, the starch raw material preferably comprises one or more of corn starch, potato starch and rice starch.
The invention adopts a physical modification method to regulate and control the gelatinization degree of target starch, achieves the modification purposes of increasing the interaction between the hydrophilicity of the starch and particles and improving the viscosity of the starch, finally obtains the physically modified starch with good hydrophilicity and viscosity, does not use chemical synthesis reagents in the preparation process, reduces the modification cost and increases the food safety.
The invention provides a method for improving freeze-thaw stability of whole wheat dough, which comprises the steps of mixing whole wheat flour with ultramicro low-temperature extrusion modified starch to obtain mixed powder; the amount of the ultramicro low-temperature extrusion modified starch is 5-25% of the mass of the mixed powder; the preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain the superfine low-temperature extrusion modified starch. The parameters of the low-temperature extrusion modification, drying and superfine grinding of the invention are the same as the parameters of the low-temperature extrusion modification, drying and superfine grinding conditions, and are not described herein again.
After the mixing, the invention preferably also comprises mixing the mixed powder, auxiliary materials and water and then kneading the dough to obtain the whole wheat dough.
The invention provides application of the mixed powder prepared by the method in the technical scheme in preparing whole wheat food. The whole wheat food of the present invention preferably comprises whole wheat twisted cruller, whole wheat bread and whole wheat steamed bread.
For further illustration of the present invention, the application of the ultra-micro low-temperature extrusion modified starch provided by the present invention in improving the freeze-thaw stability of whole wheat dough is described in detail below with reference to the drawings and examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Preparing ultramicro low-temperature extrusion modified starch: carrying out low-temperature extrusion modification on potato starch when the rotating speed of a double-screw extruder is 60r/min, the extrusion temperature is 90 ℃ and the moisture content of the material is 40 wt.%; drying the physically modified starch obtained by extrusion to reduce the moisture content to below 14 wt.%, and carrying out superfine grinding (the grinding pressure is 12MPa, the feeding pressure is 10MPa, and the feeding speed is 145r/min) to obtain the superfine low-temperature extrusion modified starch with the D50 particle size of about 20 microns.
Weighing 190g of whole wheat flour, 10g of ultramicro low-temperature extrusion modified starch, and quickly and uniformly mixing with 6g of fluffy powder to obtain mixed powder.
Fully dissolving 2.4g of salt, 1.4g of sugar, 0.2g of yeast powder and 132g of water to obtain an auxiliary material solution; slowly adding the auxiliary material solution into the mixed powder for three times, firstly stirring at low speed for 3min, and then stirring at high speed for 5min until a gluten protein network structure is formed, thus obtaining the whole wheat dough.
Fermenting whole wheat flour in a 30 deg.C 80% RH fermenting box for 2h, taking out dough at 20min and 40min, repeatedly folding to discharge air bubbles, cutting dough (50 g/piece), kneading, shaping, wrapping with preservative film, freezing at-35 deg.C for 2h, and freezing at-18 deg.C.
The product was subjected to accelerated tests by multiple freeze-thaw cycles (-24 h storage at-18 ℃, taken out, and thawed at room temperature for 2h, for one freeze-thaw cycle), with the results shown in fig. 1.
As can be seen from FIG. 1, the whole wheat dough surface did not crack, harden after the first 4 freeze-thaw cycles, and had good texture and color. And after the 2 nd freeze-thaw cycle, the surfaces of the whole wheat quick-frozen dough without the physically modified starch begin to crack and harden, the elasticity of the thawed dough is reduced, the color is obviously darkened, and the water holding rate of the dough is obviously reduced.
Taking the whole wheat dough prepared in the thawing example 1 after the 3 rd freeze-thaw cycle and the whole wheat dough (only containing whole wheat flour) without the addition of the ultra-low temperature extrusion modified starch, the conventional method for preparing the whole wheat deep-fried dough sticks can find that the specific volume of the deep-fried dough sticks prepared by the whole wheat dough prepared in the thawing example 1 is larger than that of the whole wheat dough without the addition of the ultra-low temperature extrusion modified starch. Meanwhile, as can be seen from fig. 2, the water loss rate of the dough added with the ultramicro low-temperature extrusion modified starch in the dough subjected to four freeze-thaw cycles is low, which indicates that the addition of the ultramicro low-temperature extrusion modified starch effectively protects the gluten protein network and plays a role in stabilizing the dough in the process of the freeze-thaw cycles.
Example 2
The same conditions as in example 1, except that the ultramicro treatment conditions in this example were (crushing pressure 15MPa, feeding pressure 5MPa, feeding speed 100r/min), and the raw material used was corn starch.
Weighing 150g of whole wheat flour, 50g of ultramicro low-temperature extrusion modified starch and 6g of fluffy powder, and quickly and uniformly mixing to obtain mixed powder.
After mixing 2.4g of salt, 1.4g of sugar, 0.2g of yeast powder and 112g of water, the water was slowly added to the mixed powder three times, and then stirred at a low speed for 4min and then at a high speed for 5min, and a whole wheat dough was prepared according to the method of example 1.
The product was subjected to accelerated testing by multiple freeze-thaw cycling treatment (storage at-18 ℃ for 24h, taking out, and thawing at room temperature for 2h, one freeze-thaw cycle).
The results show that the whole wheat dough surface did not crack, harden after the first 4 freeze-thaw cycles, and had good texture and color. And after the 2 nd freeze-thaw cycle, the surfaces of the whole wheat quick-frozen dough without the physically modified starch begin to crack and harden, the elasticity of the thawed dough is reduced, the color is obviously darkened, and the water holding rate of the dough is obviously reduced.
The whole wheat bread was prepared using the whole wheat dough thawed after the above-mentioned freeze-thaw cycle was performed three times, and the specific volume of the bread and the condition of internal pores were observed.
As a result, it was found that the whole wheat dough obtained in example 2 had a larger specific bread volume, uniform air hole distribution and similar size, while the whole wheat dough without the addition of the ultra-low temperature extrusion-modified starch had a smaller specific bread volume, and the air holes in the cross section of the bread were large in the middle, sparse, small in the periphery and dense. The addition of the ultramicro low-temperature extrusion modified starch effectively protects the gluten protein network and plays a role in stabilizing dough in the process of freeze-thaw cycle.
Example 3
The same conditions as in example 1 were followed, except that the conditions for the ultramicro treatment in this example were (crushing pressure 10MPa, feeding pressure 15MPa, feeding speed 200r/min), and the raw material used was rice starch.
Weighing 180g of whole wheat flour, 20g of ultramicro low-temperature extrusion modified starch and 6g of fluffy powder, and quickly and uniformly mixing to obtain mixed powder.
Fully dissolving 2.4g of salt, 1.4g of sugar, 0.2g of yeast powder and 122g of water to obtain an auxiliary material solution; the adjuvant solution was slowly added to the above mixed powder in three portions, stirred at low speed for 2min and then at high speed for 4min, and a full dough was prepared according to the method of example 1.
The product was subjected to accelerated testing by multiple freeze-thaw experiments (storage at-18 ℃ for 24h, removal, thawing at room temperature for 2h, for one freeze-thaw cycle).
The experimental results show that the surface of the whole wheat dough does not crack or harden after the first 4 freeze-thaw cycles, and the structure and the color are good. And after the 2 nd freeze-thaw cycle, the surfaces of the whole wheat quick-frozen dough without the physically modified starch begin to crack and harden, the elasticity of the thawed dough is reduced, the color is obviously darkened, and the water holding rate of the dough is obviously reduced.
The whole wheat steamed bread is prepared by using the whole wheat dough unfrozen after the freeze-thaw cycle is carried out for three times, and the conditions of the smoothness degree, specific volume and elasticity of the surface of the steamed bread are observed.
As a result, it was found that the steamed bread prepared from the whole wheat dough obtained in example 3 had a smooth surface, a relatively large specific volume and a relatively good elasticity, while the whole wheat steamed bread to which the ultra-low temperature extrusion-modified starch had not been added had a slightly rough surface, a relatively small specific volume and a relatively low elasticity. The addition of the ultramicro low-temperature extrusion modified starch effectively protects the gluten protein network and plays a role in stabilizing dough in the process of freeze-thaw cycle.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (6)
1. The application of the ultramicro low-temperature extrusion modified starch in improving the freeze-thaw stability of the whole wheat dough is characterized in that the preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain superfine low-temperature extrusion modified starch; the particle size D50 of the ultramicro low-temperature extrusion modified starch is 20-70 mu m.
2. The use according to claim 1, wherein the starch material comprises one or a mixture of corn starch, potato starch and rice starch.
3. The application of the superfine grinding powder according to claim 1, wherein the feeding pressure in the superfine grinding process is 5-15 MPa, and the feeding speed is 100-200 r/min; the pressure of the superfine grinding is 10-15 MPa.
4. A method for improving freeze-thaw stability of whole wheat dough is characterized by comprising the steps of mixing whole wheat flour with ultramicro low-temperature extrusion modified starch to obtain mixed powder; the amount of the ultramicro low-temperature extrusion modified starch is 5-25% of the mass of the mixed powder;
the preparation method of the ultramicro low-temperature extrusion modified starch comprises the following steps: sequentially carrying out low-temperature extrusion modification, drying and superfine grinding on the starch raw material to obtain superfine low-temperature extrusion modified starch; the particle size D50 of the ultramicro low-temperature extrusion modified starch is 20-70 mu m.
5. The method of claim 4, further comprising mixing the mixed flour with an adjuvant and water and kneading the dough after mixing to obtain a whole wheat dough.
6. Use of the mixed flour prepared by the method of claim 4 or 5 for the preparation of whole wheat food.
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| CN108925831A (en) * | 2018-08-15 | 2018-12-04 | 南京财经大学 | The processing method that a kind of extrusion modification coarse cereal powder improves full coarse cereals wheat flour food quality |
| CN111685309A (en) * | 2020-07-17 | 2020-09-22 | 南京财经大学 | Low-temperature extrusion modified potato starch for improving quality of whole wheat deep-fried dough sticks and preparation method and application thereof |
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- 2021-01-04 CN CN202110002565.3A patent/CN112790212A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108925831A (en) * | 2018-08-15 | 2018-12-04 | 南京财经大学 | The processing method that a kind of extrusion modification coarse cereal powder improves full coarse cereals wheat flour food quality |
| CN111685309A (en) * | 2020-07-17 | 2020-09-22 | 南京财经大学 | Low-temperature extrusion modified potato starch for improving quality of whole wheat deep-fried dough sticks and preparation method and application thereof |
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| 吕莹果等: "预糊化淀粉制备、性质及其在食品工业中应用", 《粮食与油脂》 * |
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