Wheat conditioning method through enzyme method

Abstract

The invention discloses a wheat conditioning method through an enzyme method and belongs to the field of grain processing. The time for soaking wheat can be shortened by adding a cellulase or a pentosanase into wheat soaking water, and correspondingly, microorganisms bred in a wheat soaking process are greatly reduced. The enzymes are properly added as follows: 0.1 to 0.2g of cellulose is added into 1kg of wheat; and 0.1 to 0.2g of pentosanase is added into 1kg of wheat. After enzyme adding, the time for soaking wheat is reduced, and the powder yield is also increased to different degree; particularly, under the condition that 0.15g of cellulose is added into 1kg of wheat, the time for soaking wheat can be shortened to 5 hours and the powder yield is up to 76.6 percent; and because the time for soaking wheat is greatly shortened, correspondingly, the total number of bacterial colonies of a product which is obtained by conditioning through the enzyme method is also greatly reduced when compared with a product which is obtained by soaking wheat normally, and the safety of wheat flour is also improved.

Description

technical field [0001] The invention relates to the field of grain processing, in particular to a method for tempering wheat by using an enzyme preparation. Background technique [0002] Wheat is the main food crop, and wheat flour is the main raw material of food in our country. During the processing of wheat into flour, in order to make the cortex and endosperm easy to separate, to ensure the integrity of the bran flakes, and to ensure the processing quality of the flour, tempering treatment is required. [0003] Wheat conditioning methods include water conditioning at room temperature, heating and water conditioning, fracturing wheat conditioning, chlorine water moisturizing wheat conditioning, etc. Adding water at room temperature means adding water at room temperature, usually adding water once, if more water needs to be added, it should be added twice for conditioning, and a certain amount of moistening time should be guaranteed after adding water each time. Heating ...

AI Technical Summary

Problems solved by technology

[0005] At present, the tempering treatment of wheat basically adopts the method of adding water at room temperature. The conditions are: the conditioning time is 24-30 hours, and the moisture content of the wheat is 15-17%. The time and moisture are different. Due to the high moisture and long time during wheat conditioning, on the one hand, it will increase the capacity of the conditioning warehouse and increase the cost. On the other hand, it is easy to cause various microorganisms to grow, which will affect the quality and safety of the final flour.

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