Flour improving agent and application and product thereof
A flour improver and pasta technology, which is applied in the food field, can solve problems such as taste, flavor deterioration, and volume reduction, and achieve the effects of reducing shrinkage, convenient and quick eating, and strong wheat aroma
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[0034] Example 1 Preparation of special powder for frozen noodles
[0035] In terms of parts by weight, the amount of each component in the special powder for frozen noodles in this embodiment is:
[0036] Australia standard white wheat 6800 parts, Australia top durum wheat 3000 parts, pregelatinized hydroxypropyl distarch phosphate modified tapioca starch 200 parts, calcium stearoyl lactate 3 parts, sodium stearoyl lactylate 5 parts, phenylalanine 0.05 Parts, 0.03 part of xylanase, 1 part of citrus fiber, 0.03 part of α-amylase.
Example Embodiment
[0037] Example 2 Preparation of special powder for frozen noodles
[0038] In terms of parts by weight, the amount of each component in the special powder for frozen noodles in this embodiment is:
[0039] 6000 parts of Australian standard white wheat, 3500 parts of Australian top durum wheat, 180 parts of pregelatinized hydroxypropyl distarch phosphate modified tapioca starch, 4 parts of calcium stearoyl lactate, 4 parts of sodium stearoyl lactylate, 0.06 parts of phenylalanine Parts, 0.02 parts of xylanase, 1.2 parts of citrus fiber, and 0.02 parts of α-amylase.
Example Embodiment
[0040] Example 3 Preparation of special powder for frozen noodles
[0041] In terms of parts by weight, the amount of each component in the special powder for frozen noodles in this embodiment is:
[0042] 7000 parts of Australian standard white wheat, 2500 parts of Australian top durum wheat, 220 parts of pregelatinized hydroxypropyl distarch phosphate modified tapioca starch, 2 parts of calcium stearoyl lactate, 6 parts of sodium stearoyl lactylate, 0.04 parts of phenylalanine Parts, 0.04 parts of xylanase, 0.8 parts of citrus fiber, 0.04 parts of α-amylase.
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