A kind of modification method of wheat aleurone layer flour and its product

A technology of wheat aleurone layer and wheat flour, which can be used in food ingredients as pH value modifiers, baked goods, food ingredients, etc. It can solve the problem of increased hardness and tensile resistance of noodles, deepened color, and increased hardness of pasta and bread. Large and other problems, to achieve the effect of increasing content and strong processing adaptability

Active Publication Date: 2022-05-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, many studies at home and abroad have found that adding aleurone to wheat flour will easily lead to the processing quality of the main dough and the deterioration of the sensory quality of staple food products.
Bagdi A et al. found that the addition of aleurone-rich flour significantly increased the hardness of pasta and bread, deepened the color, and decreased the sensory score (BagdiA, Szabó, F, Gere A, et al.Effect of aleurone-rich flour on composition, cooking, textural, and sensory properties of pasta[J].LWT-Food Science and Technology,2014,59(2):996-1002; Bagdi A,Toth B,et al.Effect of aleurone-rich flour on composition,cooking,textural, and sensory properties of bread[J].LWT-Food Science and Technology,2016,65:762-769.)
Li Xiaoya found that the addition of aleurone layer powder led to darker color of fresh wet noodles, increased noodle hardness and tensile resistance, decreased elasticity, adhesiveness and stretching distance, and decreased sensory scores of noodles

Method used

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  • A kind of modification method of wheat aleurone layer flour and its product
  • A kind of modification method of wheat aleurone layer flour and its product
  • A kind of modification method of wheat aleurone layer flour and its product

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Embodiment 1

[0037] The present embodiment relates to a method for preparing a modified aleurone layer powder, comprising the following steps:

[0038] 1) Prepare an aqueous citric acid solution with a concentration of 2% (w / w), mix 400 g of aleurone layer powder (the state of which is as follows: figure 1 ) was added to 1200 g of drinking water, and then stirred at a constant speed of 180 rpm for 1 h. Then, 10000rpm high-speed homogenization treatment for 0.3h;

[0039] 2) Add an appropriate amount of calcium hydroxide to the solution and stir at a constant speed to make the pH value of the solution 6.5 (such as figure 2 ).

[0040] The present embodiment also relates to a method for preparing dough, comprising the following steps:

[0041] Add 1600g flour and 40g dry yeast to the aleurone layer powder solution prepared above, and repeatedly knead to form aleurone layer powder dough (such as image 3 ). Finally, the dough is fermented at a temperature of 30° C. and a humidity of 80%...

Embodiment 2

[0043] The present embodiment relates to a method for preparing a modified aleurone layer powder, comprising the following steps:

[0044]1) Prepare an aqueous solution of citric acid with a concentration of 2% (w / w), add 400g of aleurone layer powder to 1200g of drinking water, heat to 70°C, and then stir at a constant speed of 180rpm for 1h. Next, 10000rpm high-speed homogenization treatment was performed for 0.3h.

[0045] 2) Transglutaminase (activity: 80 U / g) was added to the aleurone layer powder solution in an amount of 1% by mass of the aleurone layer powder, stirred at a constant speed, and heated at 35° C. for 3 hours.

[0046] The present embodiment also relates to a method for preparing dough, comprising the following steps:

[0047] Add 1600 g of flour and 40 g of dry yeast to the aleurone layer powder solution prepared above, and knead and mix repeatedly to form an aleurone layer powder dough. Finally, the dough is fermented at a temperature of 30° C. and a hum...

Embodiment 3

[0049] The present embodiment relates to a method for preparing a modified aleurone layer powder, comprising the following steps:

[0050] 1) Prepare an aqueous solution of citric acid with a concentration of 2% (w / w), add 400g of aleurone layer powder to 1200g of drinking water, heat to 70°C, and then stir at a constant speed of 180rpm for 1h. Then, 10000rpm high-speed homogenization treatment for 0.3h;

[0051] 2) Add an appropriate amount of calcium hydroxide to the solution, and stir at a constant speed to make the pH value of the solution 6.5.

[0052] 3) Add transglutaminase (activity: 80 U / g) with 1% mass of the aleurone layer powder into the aleurone layer powder solution, stir at a constant speed, and heat at 35° C. for 3 hours.

[0053] The present embodiment also relates to a method for preparing dough, comprising the following steps:

[0054] Add 1600 g of flour and 40 g of dry yeast to the aleurone layer powder solution prepared above, and knead and mix repeated...

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Abstract

The invention relates to the field of food processing, in particular to a method for modifying wheat aleurone layer flour and a product thereof. The method of the invention comprises the step of uniformly mixing the wheat aleurone layer powder and the citric acid aqueous solution with a concentration of 2-5%, and then performing high-speed homogenization treatment. The present invention can effectively increase the content of cross-linked protein and soluble fiber by modifying the aleurone powder, so that in the process of further processing after the aleurone powder is mixed with wheat flour, the addition amount of the aleurone layer In more cases, it will not have a significant impact on the formation of gluten network.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a modification method of wheat aleurone layer powder and a product thereof. Background technique [0002] The wheat aleurone layer is an important part of the wheat bran, which is located in the innermost layer of the wheat grain, and constitutes the wheat bran with the outer seed coat and the middle layer. The wheat aleurone layer can generally be obtained by electric field separation, wet separation, dry separation, cyclone vortex separation and other methods. In recent years, domestic enterprises have realized the industrial production of wheat aleurone layer powder. The wheat aleurone layer is enriched with physiologically active components with high nutritional value in 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; protein content ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L7/104A23L29/00A21D8/04A21D10/00A21D13/80
CPCA23L7/198A23L7/107A23L7/104A23L29/035A21D8/047A21D10/00A21D13/80A23V2002/00A23V2200/06A23V2250/032A23V2250/1614A23V2250/1578A23V2300/24A23V2300/26A23V2250/76
Inventor 胡宏海刘伟张良刘倩楠胡小佳
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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