Treatment process for reducing flour gluten degree and taste loss in flour processing process

Abstract

The invention discloses a treatment process for reducing flour gluten degree and taste loss in a flour processing process, and relates to the technical field of flour processing. The treatment processspecifically comprises the following steps of 1) preparing nano composite particles from ferric trichloride, ferrous sulfate, acidified carbon nanotubes and graphene oxide; 2) preparing composite gelpowder from carboxylated cellulose nanowhiskers and konjac glucomannan; 3) adding the composite gel powder and the nano composite particles into a prepared polysaccharide sol solution to obtain a solsolution; and 4) carrying out pressure impregnation treatment on wheat by adopting the sol solution, and carrying out vacuum drying to obtain the required wheat grains. According to the process, a continuous coating layer is formed in wheat bran by adopting a pressurized impregnation process, so that the phenomenon that the mouth feel of flour products is reduced due to collapse of dough can be effectively avoided, and the gluten degree and the mouth feel of the flour can be improved, thereby achieving the technical effect of reducing the loss of the gluten degree and the mouth feel of the flour in the flour processing process.

Description

technical field [0001] The invention belongs to the technical field of flour processing, and in particular relates to a treatment process for reducing the loss of flour gluten and mouthfeel during flour processing. Background technique [0002] As one of the staple foods of human beings, wheat grain is rich in nutrients, but the distribution is not balanced. Starch and protein are mainly distributed in the endosperm, while a large amount of dietary fiber, minerals and vitamins are concentrated in the cortex, aleurone layer and embryo. Among them, the aleurone layer is rich in protein, dietary fiber, B vitamins and various minerals necessary for the human body, such as potassium, magnesium, iron, zinc, selenium, etc., and is an important source of wheat nutrients. However, since the aleurone layer is located between the seed coat and endosperm, it is closely adhered to the wheat cortex, and it is extremely difficult to separate. In order to ensure the taste of flour, the mo...

AI Technical Summary

Problems solved by technology

[0003] Modern milling technology can increase the flour extraction rate as much as possible by adjusting the process technology and improving the operation method. However, when the flour extraction rate is excessively improved, there are many factors in the processing process that often affect the gluten and taste, which will lead to flour reduction in quality

For example, in the process of flour processing, the flour can be forcibly extracted by compressing the rolling distance of the grinding roller, so as to improve the flour extraction rate, but at the same time, the temperature of the grinding roller will be too high, which will burn the gluten, thus making the flour flexible The stability is very poor, the flour products are brittle and easy to break, which leads to the reduction of flour quality; moreover, forced flour extraction will cause a large amount of bran fines that are invisible to the naked eye to appear in the flour, and the bran fines are in the process of flour product processing. , will pierce the micro-air chamber in the dough, causing the dough to collapse, resulting in poor taste of the noodle product