Wheat flour for extracting vital wheat gluten and method for preparing vital wheat gluten

Abstract

The invention belongs to the technical field of vital wheat gluten production, and particularly relates to wheat flour for extracting vital wheat gluten and a method for preparing the vital wheat gluten. In the wheat flour, the weight ratio coefficient of wheat flour alcohol-soluble protein to glutenin is greater than or equal to 0.6, and the wheat flour can be used for production of the vital wheat gluten. According to the invention, the selection method of the wheat flour is accurate, quick, simple and convenient; the vital wheat gluten is prepared by using the wheat flour, so that the extraction efficiency of the vital wheat gluten is high, the quality of the vital wheat gluten is excellent, the waste of energy consumption of water, power and gas during vital wheat gluten production is reduced, and the production of the vital wheat gluten can be precisely and effectively instructed; therefore, a better economic benefit is achieved.

Description

technical field [0001] The invention belongs to the technical field of gluten production, and in particular relates to a wheat flour used for extracting gluten, a selection method thereof and a method for preparing gluten. Background technique [0002] Wheat gluten is a kind of plant active protein made from flour as raw material, the main components (glutenin and gliadin) in flour are separated and extracted by wet process, and dried. Because of its unique water absorption, rehydration, viscoelasticity, film formability, ductility and emulsification, it has been specially used in many industries such as food, chemical industry, medicine, feed, etc. It is a pure natural nutrition and additive . [0003] In the actual production process, the quality of raw material wheat for gluten production is controlled according to the wet gluten content (≥24%) of wheat flour. Wheat flour with high wet gluten content is put into gluten production, and wheat flour with low wet gluten con...

AI Technical Summary

Problems solved by technology

Simply using the wet gluten content to measure the quality of wheat flour entering the factory does not have a strong guiding significance for the production of gluten, resulting in waste of water, electricity, and gas energy consumption in the production of gluten; Unstable slurry supply quality, production pipeline blockage, etc.