Use of bean dregs pre-treated with transglutaminase for preparing steamed buns

Abstract

The present invention relates to a use of bean dregs pre-treated with transglutaminase for preparing steamed buns. After the bean dregs are pre-treated with transglutaminase, they are added to flour to prepare steamed buns. Pre-treatment of bean dregs with transglutaminase can polymerize the protein in the bean dregs to form a network structure to cover the cellulose, preventing the cellulose from affecting the swelling of steamed buns, thereby obtaining steamed buns containing high dietary fiber to improve nutritional value thereof.

Claims

1. The use of soybean residue pretreated with transglutaminase for preparing steamed buns, wherein a transglutaminase is added to the soybean residue for pretreatment, and then the soybean residue is added to flour to make a steamed bun. The pretreatment involves adding the transglutaminase to water and mixing it evenly, then adding the soybean residue to the water and incubating in an incubator at 50°C for 240 minutes. The transglutaminase is added at 1-5 wt% of the total weight of the soybean residue, and 6 wt% of the soybean residue is added to the flour based on the total weight of the flour.

2. The use as described in claim 1, wherein after the soybean residue is pretreated with the transglutaminase, it can catalyze the formation of ε-(γ-glutamyl) lysine bonds between or within the proteins in the soybean residue to form a protein aggregate, thereby coating the cellulose contained in the soybean residue.

3. The use as described in claim 2, wherein the protein aggregate prevents the cellulose in the soybean residue from embedding on the protein and puncturing the protein network.

4. The use as described in claim 1, wherein by adding the pre-treated soybean residue to the flour to make the steamed bun, poor rise, poor texture and / or poor taste can be improved.

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