Modification method of wheat aleurone layer powder and product thereof

Abstract

The invention relates to the field of food processing, in particular to a modification method of wheat aleurone layer powder and a product thereof. The method comprises the following steps: uniformly mixing wheat aleurone layer powder with a citric acid aqueous solution with the concentration of 2-5%, and carrying out high-speed homogenization treatment. The aleurone layer powder is modified so that the content of cross-linked protein in the aleurone layer powder can be effectively increased, the content of soluble fibers is increased, and obvious influence on the formation of a gluten network is avoided under the condition that the addition amount of the aleurone layer is large in the further processing process after the aleurone layer powder and the wheat flour are mixed.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to a method for modifying wheat aleurone layer flour and a product thereof. Background technique

[0002] The wheat aleurone layer is an important part of wheat bran, located in the innermost layer of wheat grains, and constitutes wheat bran with the outer seed coat and the middle layer. The wheat aleurone layer can generally be obtained by methods such as electric field separation, wet separation, dry separation, and cyclone eddy current separation. In recent years, domestic enterprises have realized the industrial production of wheat aleurone. The wheat aleurone layer enriches the physiologically active ingredients with high nutritional value in the wheat grains, including dietary fiber, protein, vitamins, minerals, phenolic substances, lignans and phytosterols, etc. The content of insoluble dietary fiber is the highest, about 35g / 100g; the protein content is about 18g / 100g. Add...

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