Use method of quality modifying agent for flour and coarse cereal powder quality

Abstract

The invention discloses a use method of quality modifying agent for flour and coarse cereal powder quality. The quality modifying agent is prepared by compounding transglutaminase, an enzymic preparation commonly used in flour products, other auxiliary materials and the like in a certain ratio. The invention relates to a method characterized in that the quality modifying agent containing transglutaminase is used for making uncooked wet flour products, baked food and coarse cereal food. The specific method comprises the following steps: (1) adding the quality modifying agent into coarse cerealor flour in a certain ratio, and mixing; (2) kneading dough; (3) keeping warm for a certain time period; and (4) preparing into a finished product. by the adoption of the modifying agent, dough processing property can be improved, the network structure of gluten is improved, noodles are hardly broken when being boiled and steamed so as to reduce leachable substances, and the noodles can be protected from frost splitting when being frozen; the processing property of the coarse cereal flour and flour can be improved; the volume of flour bread and coarse cereal bread is improved; the side wall of the flour bread and coarse cereal bread is reinforced to improve slicing performance; fermentation time is shortened; and functions, such as moisture adsorption and the like, are increased.

Description

technical field [0001] The invention relates to a method for using 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 wet noodle products such as noodles and dumpling wrappers, baked food, and miscellaneous grain products. 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 ...

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.