The rheological properties of the dough are greatly influenced by the starch content. The addition of wheat flour improver or adjustment of the proportion of starch and protein in wheat flour can improve the rheological properties of the dough and significantly improve the baking quality of the wheat flour. The study found that wheat flour with 0.2% mass fraction of potato phosphate starch and other additives has good silty properties. In general, the starch/amylopectin ratio, starch content, and gluten protein have a great influence on the quality of pastas. The gluten washing apparatus plays a role of washing gluten in the determination of starch gluten content, which shortens the process of research and trials.
Slow-digested starch (SDS) is a new type of physically modified starch, which is compounded by starch and lipids and does not introduce any chemical reagents. It can be added to foods as required. SDS is not easily digested by the gastrointestinal tract and can slowly release glucose. It regulates the postprandial blood glucose balance of the human body; it plays a very important role in the prevention and treatment of some diseases. A slow-digesting starch-lipid complex was added to high-gluten wheat flour in different proportions, and the silty properties and tensile properties of the mixed flour were analyzed. Compared with the traditional production of crisp biscuits using low-gluten flour, the selection of better varieties as the raw material for the production of crisp biscuits, the development of high-gluten flour production of high-quality special crisp biscuit new formula, for the production of special meals, biscuits, etc. Functional foods provide a reference.
The gluten-washing instrument plays an important role in the determination of flour, and for this reason it has also been clearly analyzed that the quantity and quality of gluten plays a key role in the quality of the crisp biscuits, which are mainly composed of the dough's silty and stretched Features to reflect. The addition of starch in high-gluten flour can play a role in regulating gluten, solving high gluten content, toughening and plasticizing, and slow-digesting starch has slow digestion function, compared with traditional low-gluten flour as crisp biscuits. , can develop a new formula for the production of functional special diet biscuits.
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