Effect of Expanded Millet Powder on Processing Characteristics of Noodle
As the first of the grain, millet is a high-quality grain source with a nutritional flavor, and the protein content is about 10%. In addition to lysine, the other seven essential amino acids are higher than wheat, rice and corn, and the fat content is higher than wheat and rice. It is rich in mineral elements such as calcium, iron, zinc, selenium and magnesium. The human body has high digestion and absorption rate. The northerners often use millet porridge as a maternal, patient and nourishing good product, which has unique nutritional and health care value. With the continuous improvement of people's cultural level, the accelerated pace of life, the growing awareness of health care, and the fundamental changes in the dietary structure of the public, the development of new millet deep processing products will be favored by society and consumers. However, the starch and protein in the millet are tightly bound. In the process of processing, the starch is not suitable for gelatinization, and the gluten protein is lacking. The dough has poor plasticity, which limits its application in the noodle products. Therefore, research on the new processing and use of millet is a hot issue in current research.
Food extrusion processing technology is a high-tech that integrates mixing, stirring, crushing, heating, cooking, sterilization, puffing and molding. The millet is extruded and extruded, the starch is gelatinized and degraded, the digestibility is improved, and the processing characteristics are improved. Therefore, because the noodles are simple to make, easy to eat, moderate in taste, easy to store, and deeply loved by the people, the combination of puffed millet flour and noodles, making millet noodles will not only increase the new varieties of millet and noodles, but also effectively improve the millet. The effective content in the noodle product. In this paper, the effect of puffed millet flour on dough characteristics and noodle quality was discussed with extruded puffed millet as an auxiliary material. The aim was to provide a theoretical basis for the industrial production of millet noodles.
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Temperature: moderate temperature can avoid the chance of fruit tree encountering disease. The average temperature in ningxia is 8.4 degrees Celsius, which has an important influence on the growth, development, yield and quality of apple. The piedmont apple is thriving in such a good environment.
Humidity environment: moderate amount of rainfall provides necessary conditions for apple's growth. The annual rainfall in the central health region is 186 millimeters. The fruit is slow to grow and the fruit is hard and hard, which fully guarantees the fruit's sugar content and the relatively average size of apples.
Sunshine condition: apple is the fruit tree, the central health area of the whole year is nearly 3,800 hours, is beneficial to the Apple Fruit coloring. The piedmont apples are red and bright.
Temperature difference factors: ambassador apple nighttime respiration weak temperature gap between day and night, consume less organic matter, the accumulation of organic matter during the day more, that apple store down a large number of glucose sugar candy, etc have better taste. The average diurnal temperature difference between apple and apple is 14 degrees centigrade, and the larger diurnal temperature difference ensures the sweet and delicious characteristics of the apple.
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