Plant compound protein enriched flour

Abstract

The invention belongs to the field of food processing, and particularly relates to plant protein enriched flour. The plant protein enriched flour is formed by adding multiple kinds of plant protein prepared through reverse micelle into flour which is made from Shannong 16, wherein tests show that the flour comprises 12.2% of grain protein and 28.1% of wet gluten, the precipitation number is 22.7ml, the water absorption rate is 60.5 ml / 100g, the stabilizing time is 3.4min, the whiteness is 75.4, and the flour can not be used for making bread. After a specified amount of soy protein, peanut protein and walnut protein which are prepared through reverse micelle are added into the flour, the content of the wet gluten is increased by 40.2-40.9%, chewiness is improved by 100%, the water absorption rate is improved by 4.3, the forming time is prolonged by 6.5min, the stabilizing time is prolonged by 24.5min, and the degree of softening is reduced by 55BU, and then the flour can be specially used for making bread.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a vegetable protein nutritional flour. Background technique [0002] Flour is an indispensable food in people's life, especially the staple food in most parts of northern China. It contains protein, carbohydrates, fat, vitamins, minerals and other nutrients. It can strengthen the stomach and spleen, warm and clear away heat reduce fire , providing the main carbohydrates required by humans. There are many types of pasta processed with flour, with various shapes and different flavors, such as cakes, bread, noodles, steamed buns, etc., which are deeply loved by consumers. [0003] With the improvement of flour food processing technology and scientific quantification, the requirements for flour are getting higher and higher; therefore, functional flour with specific purposes is required; for example, bread flour specially used for making bread. Bread flour requires high g...

AI Technical Summary

Problems solved by technology

Gluten-enhancing agents currently developed and applied include gluten powder, ascorbic acid, azodicarbonamide, active soybean powder, and potassium bromate; among them, potassium bromate has the best gluten-enhancing effect, but it has strong toxicity and is strictly prohibited to use

As a result, the gluten strength of the flour is not significantly improved, and the performance of the bread flour produced is poor.