Quality improver for flour and minor cereal flour and using method thereof

Abstract

The invention discloses a quality improver for flour and minor cereal flour and a using method thereof. The improver is mainly prepared by compounding transglutaminase, an enzyme preparation commonly used in flour products, other auxiliary materials and the like according to a certain proportion. The invention relates to the manufacturing of raw wet flour products, baked foods and minor cereal foods by using the quality improver containing the transglutaminase. Specifically, the method comprises the following steps of: 1) adding into the minor cereal flour or the flour according to a certain proportion and mixing; 2) kneading a dough; 3) preserving heat for certain time; and 4) obtaining a finished product. The improver can improve the processability of the minor cereal flour and the flour and the network structure of gluten, noodles are difficult to rupture during the cooking, dissolved matter is reduced, and the frost crack is prevented during the refrigeration; and the improver hasthe functions of improving the volumes of bread and minor cereal bread, reinforcing side walls of the bread and the minor cereal bread, improving slicing performance, shortening fermentation time, increasing moisture absorption and the like.

Description

technical field [0001] The invention relates to a pure natural, green and safe flour and miscellaneous grain powder quality improver, which can be widely used in the processing and production of raw and wet noodle products such as noodles and dumpling wrappers, baked food, and miscellaneous grains. Background technique [0002] At present, most flour improvers are chemically synthesized. Chemically formed quality improvers may potentially have unstable factors for human health and safety. With the improvement of people's living standards, more and more people begin to pay attention to food safety and food nutrition issues. A large number of chemical modifiers that would have adverse effects on human health were banned, such as potassium bromate, etc. This makes the research and development and production of natural and safe modifiers a trend of future development. [0003] Enzyme preparation is a natural, green and safe product, and its application in flour products has i...

AI Technical Summary

Problems solved by technology

However, due to the low gluten protein content of miscellaneous grain flour or even no content, the prepared flour products are small in size, irregular in shape, poor in sensory quality, and cannot be made into products that people like, so the utilization rate in people's daily life is low.