CN112106928A - Method for improving rheological property of wheat flour dough - Google Patents
Method for improving rheological property of wheat flour dough Download PDFInfo
- Publication number
- CN112106928A CN112106928A CN202011046944.4A CN202011046944A CN112106928A CN 112106928 A CN112106928 A CN 112106928A CN 202011046944 A CN202011046944 A CN 202011046944A CN 112106928 A CN112106928 A CN 112106928A
- Authority
- CN
- China
- Prior art keywords
- wheat flour
- corncob
- mixing
- improving
- dough
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a method for improving rheological property of wheat flour dough; relates to the technical field of wheat flour, and comprises the following steps: (1) preparing wheat flour; (2) preparing a corncob extract; (3) preparing a complex enzyme; (4) mixing treatment; the water absorption of the wheat flour improved by the method of the invention is increased to a certain extent, which shows that the performance of the dough can be improved, the processability of the dough can be improved and the mouthfeel of flour products can be improved when the dough is kneaded.
Description
Technical Field
The invention belongs to the technical field of wheat flour, and particularly relates to a method for improving rheological property of wheat flour dough.
Background
Wheat flour contains protein, starch, fat, vitamins, inorganic salt, etc. The wheat flour has a protein content higher than that of other cereal products, generally more than 11%, up to 15% -20%, and is composed of gliadin and glutenin, which can be kneaded into gluten with viscoelasticity after absorbing water, so that the wheat flour can be made into food with unique quality and flavor. The content of carbohydrate in wheat flour is above 70%, and the wheat flour mainly comprises starch, cellulose and other saccharides, and is a main source of human energy.
The rheological property of the dough is one of the quality indexes of the wheat, and is the comprehensive expression of the kneading resistance and the viscoelasticity of the wheat flour dough added with water. Rheological parameters have been used to study dough conditioning, optimal process conditions during baking and product quality control, and therefore rheology is a very effective method in assessing the quality of dough products.
The rheological property of the pure wheat flour dough added with water is general, so that the taste of the subsequent flour products is general, and therefore, certain improvement is needed to meet the market demand.
Disclosure of Invention
The invention aims to provide a method for improving rheological property of wheat flour dough so as to overcome the defects in the prior art.
The technical scheme adopted by the invention is as follows:
a method of improving rheological properties of a wheat flour dough comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour;
(2) preparing a corncob extract:
crushing the corncobs to obtain corncob powder;
adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 15-20min, standing for 20min, filtering, and drying to obtain pretreated corncob meal;
mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal;
mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 40-45 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate;
neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract;
(3) preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme;
(4) mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring.
The granularity of the wheat flour in the step (1) is 60 meshes.
The granularity of the corncob powder in the step (2) is 120 meshes;
the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 6-8.
Mixing the pretreated corncob meal and the deionized water in the step (2) according to the mass ratio: 1:5-6.
The mixing mass ratio of the secondary treatment corncob meal to the alkaline hydrogen peroxide solution in the step (2) is as follows: 1:4.
The mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent;
the mass fraction of hydrogen peroxide is 1.2%.
The mass fraction of the hydrochloric acid in the step (2) is 0.2%.
The mass ratio of the beta-amylase to the glutamine transaminase is 5: 1-2.
The mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.12-0.16: 0.5-0.8:110.
The invention can act on triglyceride to prevent combination with gluten by introducing complex enzyme and corncob extract, thereby playing a role in strengthening gluten, enhancing dough processing performance and improving bread texture structure.
The corn cob extract can promote the redistribution of water between the arabinoxylan and the gluten phase, or make the chain length of the water-soluble xylan molecule more easily combined with macromolecules such as protein, so that the part of xylanase is possibly participated in the gluten network structure or the strength and the extensibility of the gluten-starch film are increased.
Has the advantages that:
the water absorption of the wheat flour improved by the method of the invention is increased to a certain extent, which shows that the performance of the dough can be improved, the processability of the dough can be improved and the mouthfeel of flour products can be improved when the dough is kneaded.
The method can improve the characteristics of the mixed wheat flour by introducing the complex enzyme and the corncob extract, particularly obviously shortens the dough forming time, reduces the dough processing time and improves the processing efficiency.
The method greatly improves the rheological property of the wheat flour dough, improves the stabilization time of the wheat flour dough, and has great promotion effect on the improvement of the toughness of the dough through the extension of the stabilization time.
Detailed Description
A method of improving rheological properties of a wheat flour dough comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour;
(2) preparing a corncob extract:
crushing the corncobs to obtain corncob powder;
adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 15-20min, standing for 20min, filtering, and drying to obtain pretreated corncob meal;
mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal;
mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 40-45 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate;
neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract;
(3) preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme;
(4) mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring.
The granularity of the wheat flour in the step (1) is 60 meshes.
The granularity of the corncob powder in the step (2) is 120 meshes;
the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 6-8.
Mixing the pretreated corncob meal and the deionized water in the step (2) according to the mass ratio: 1:5-6.
The mixing mass ratio of the secondary treatment corncob meal to the alkaline hydrogen peroxide solution in the step (2) is as follows: 1:4.
The mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent;
the mass fraction of hydrogen peroxide is 1.2%.
The mass fraction of the hydrochloric acid in the step (2) is 0.2%.
The mass ratio of the beta-amylase to the glutamine transaminase is 5: 1-2.
The mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.12-0.16: 0.5-0.8:110.
The following will clearly and completely describe the technical solutions of the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A method of improving rheological properties of a wheat flour dough comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour; the granularity of the wheat flour is 60 meshes.
(2) Preparing a corncob extract:
crushing the corncobs to obtain corncob powder; adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 15min, standing for 20min, filtering, and drying to obtain pretreated corncob meal; mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal; mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 40 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate; neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract; the granularity of the corncob powder in the step (2) is 120 meshes; the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 6. Mixing the pretreated corncob powder and the deionized water according to the mass ratio: 1:5. The secondary treatment corncob powder and the alkaline hydrogen peroxide solution are mixed according to the mass ratio: 1:4. The mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent; the mass fraction of hydrogen peroxide is 1.2%. The mass fraction of the hydrochloric acid is 0.2%.
(3) Preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme; the mass ratio of the beta-amylase to the glutamine transaminase is 5:1.
(4) Mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring. The mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.12: 0.5:110.
Example 2
A method of improving rheological properties of a wheat flour dough comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour; the granularity of the wheat flour is 60 meshes.
(2) Preparing a corncob extract:
crushing the corncobs to obtain corncob powder; adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 20min, standing for 20min, filtering, and drying to obtain pretreated corncob meal; mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal; mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 45 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate; neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract; the granularity of the corncob powder in the step (2) is 120 meshes; the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 8. Mixing the pretreated corncob powder and the deionized water according to the mass ratio: 1:6. The secondary treatment corncob powder and the alkaline hydrogen peroxide solution are mixed according to the mass ratio: 1:4. The mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent; the mass fraction of hydrogen peroxide is 1.2%. The mass fraction of the hydrochloric acid is 0.2%.
(3) Preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme; the mass ratio of the beta-amylase to the glutamine transaminase is 5: 2.
(4) Mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring. The mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.16: 0.8:110.
Example 3
A method of improving rheological properties of a wheat flour dough comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour; the granularity of the wheat flour is 60 meshes.
(2) Preparing a corncob extract:
crushing the corncobs to obtain corncob powder; adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 16min, standing for 20min, filtering, and drying to obtain pretreated corncob meal; mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal; mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 42 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate; neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract; the granularity of the corncob powder in the step (2) is 120 meshes; the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 7. Mixing the pretreated corncob powder and the deionized water according to the mass ratio: 1:5.5. The secondary treatment corncob powder and the alkaline hydrogen peroxide solution are mixed according to the mass ratio: 1:4. The mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent; the mass fraction of hydrogen peroxide is 1.2%. The mass fraction of the hydrochloric acid is 0.2%.
(3) Preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme; the mass ratio of the beta-amylase to the glutamine transaminase is 5: 1.5.
(4) Mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring. The mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.14: 0.6:110.
Example 4
A method of improving rheological properties of a wheat flour dough comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour; the granularity of the wheat flour is 60 meshes.
(2) Preparing a corncob extract:
crushing the corncobs to obtain corncob powder; adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 18min, standing for 20min, filtering, and drying to obtain pretreated corncob meal; mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal; mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 45 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate; neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract; the granularity of the corncob powder in the step (2) is 120 meshes; the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 7. Mixing the pretreated corncob powder and the deionized water according to the mass ratio: 1:5.8. The secondary treatment corncob powder and the alkaline hydrogen peroxide solution are mixed according to the mass ratio: 1:4. The mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent; the mass fraction of hydrogen peroxide is 1.2%. The mass fraction of the hydrochloric acid is 0.2%.
(3) Preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme; the mass ratio of the beta-amylase to the glutamine transaminase is 5: 1.6.
(4) Mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring. The mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.15: 0.7:110.
Determination of powder Properties
According to the regulation of GB/T14614-2006 method for measuring the physical property water absorption capacity and rheological property of wheat flour dough, a flour quality instrument is adopted for measurement;
water absorption refers to the amount of water required for kneading a dough with a maximum consistency (peak of flour curve) of 500FU in a flour meter, which is a percentage of 14% by weight of wet wheat flour (to an accuracy of 0.1%);
TABLE 1
| Water absorption/%) | |
| Example 1 | 59.1 |
| Example 2 | 58.5 |
| Example 3 | 59.8 |
| Example 4 | 61.3 |
| Blank control group | 56.5 |
Blank control group: pure wheat flour;
as can be seen from Table 1, the water absorption of the wheat flour improved by the method of the present invention is increased to a certain extent, which indicates that the dough performance, the processability and the taste of the flour product can be improved when the dough is kneaded.
Development Time (DT):
refers to the kneading time required for starting to add water until the dough consistency (resistance) reaches the maximum;
TABLE 2
| Formation time/min | |
| Example 1 | 4.6 |
| Example 2 | 4.5 |
| Example 3 | 4.2 |
| Example 4 | 4.3 |
| Blank control group | 5.5 |
Blank control group: pure wheat flour;
as can be seen from Table 2, the method of the present invention, by introducing the complex enzyme and the corncob extract, can improve the characteristics of the mixed wheat flour, especially obviously shorten the dough forming time, reduce the dough processing time and improve the processing efficiency.
Stable Time (Stable Time, ST):
the time difference value required for the powder curve to reach the 500FU line and leave the 500FU line for the first time is shown;
TABLE 3
| Stabilization time/min | |
| Example 1 | 13.2 |
| Example 2 | 13.0 |
| Example 3 | 13.6 |
| Example 4 | 14.5 |
| Blank control group | 10.3 |
As can be seen from Table 3, the method of the present invention greatly improves the rheological properties of the wheat flour dough, increases the stabilization time thereof, and has a great promoting effect on the improvement of the toughness of the dough through the extension of the stabilization time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the present invention is not limited to the illustrated embodiments, and all the modifications and equivalents of the embodiments may be made without departing from the spirit of the present invention.
Claims (9)
1. A method for improving rheological properties of a wheat flour dough, comprising the steps of:
(1) preparing wheat flour:
cleaning wheat, removing impurities, wetting with water for 24h according to the mass ratio of wheat to water of 1:5, and grinding to obtain wheat flour;
(2) preparing a corncob extract:
crushing the corncobs to obtain corncob powder;
adding the corncob meal into an ethanol solution with the mass fraction of 30%, stirring at the rotating speed of 500r/min for 15-20min, standing for 20min, filtering, and drying to obtain pretreated corncob meal;
mixing the pretreated corncob meal and deionized water together, heating to 80 ℃, stirring for 3 hours at the rotating speed of 1000r/min, and then filtering to obtain secondary treated corncob meal;
mixing the secondary-treated corncob meal and an alkaline hydrogen peroxide solution together, adjusting the temperature to 40-45 ℃, stirring at the rotating speed of 500r/min for 20 hours, and then filtering to remove solid filter residues to obtain a filtrate;
neutralizing the obtained filtrate with hydrochloric acid to neutrality, concentrating under reduced pressure to half of the original volume to obtain concentrated solution, adding 75% ethanol solution into the concentrated solution, stirring at high speed for 30min, removing ethanol under negative pressure, and rotary evaporating to dry to obtain corn cob extract;
(3) preparing a complex enzyme:
mixing beta-amylase and glutamine transaminase to obtain compound enzyme;
(4) mixing treatment;
sequentially adding the complex enzyme and the corncob extract into the wheat flour, and uniformly stirring.
2. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: the granularity of the wheat flour in the step (1) is 60 meshes.
3. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: the granularity of the corncob powder in the step (2) is 120 meshes;
the mixing mass ratio of the corncob meal to the 30% ethanol solution is 1: 6-8.
4. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: mixing the pretreated corncob meal and the deionized water in the step (2) according to the mass ratio: 1:5-6.
5. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: the mixing mass ratio of the secondary treatment corncob powder to the alkaline hydrogen peroxide solution in the step (2) is as follows: 1:4.
6. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 or claim 5 wherein: the mass fraction of sodium hydroxide in the alkaline hydrogen peroxide solution is 3.5 percent;
the mass fraction of hydrogen peroxide is 1.2%.
7. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: the mass fraction of the hydrochloric acid in the step (2) is 0.2%.
8. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: the mass ratio of the beta-amylase to the glutamine transaminase is 5: 1-2.
9. A method of improving the rheological properties of a wheat flour dough as claimed in claim 1 wherein: the mixing weight ratio of the complex enzyme, the corncob extract and the wheat flour is 0.12-0.16: 0.5-0.8:110.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011046944.4A CN112106928A (en) | 2020-09-29 | 2020-09-29 | Method for improving rheological property of wheat flour dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011046944.4A CN112106928A (en) | 2020-09-29 | 2020-09-29 | Method for improving rheological property of wheat flour dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112106928A true CN112106928A (en) | 2020-12-22 |
Family
ID=73798348
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011046944.4A Withdrawn CN112106928A (en) | 2020-09-29 | 2020-09-29 | Method for improving rheological property of wheat flour dough |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112106928A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158678A (en) * | 2021-12-06 | 2022-03-11 | 安徽皖雪食品股份有限公司 | Wheat flour rheological property improving process |
| CN114304481A (en) * | 2021-12-15 | 2022-04-12 | 安徽昊晨食品股份有限公司 | Wheat flour rheological property improving process |
-
2020
- 2020-09-29 CN CN202011046944.4A patent/CN112106928A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158678A (en) * | 2021-12-06 | 2022-03-11 | 安徽皖雪食品股份有限公司 | Wheat flour rheological property improving process |
| CN114304481A (en) * | 2021-12-15 | 2022-04-12 | 安徽昊晨食品股份有限公司 | Wheat flour rheological property improving process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104365990B (en) | A kind of wheat gliadin and glutelin and preparation method and application | |
| CN112106928A (en) | Method for improving rheological property of wheat flour dough | |
| CN102132826B (en) | Industrialized production method for instant brown rice | |
| CN112515034B (en) | Process for processing vegetable chicken fiber food by using soybean protein isolate | |
| JPS58107147A (en) | Composition containing unheated rice flour | |
| CN105831564A (en) | Noodle flour with high content of dietary fibers of wheat bran | |
| CN106578923A (en) | Non-fried highland barley instant noodles | |
| CN107319576B (en) | Extraction method and application of okra dietary fiber | |
| CN101011119A (en) | Corn-rice extra-strong powder treated by biological enzyme and preparation method thereof | |
| CN110326741A (en) | A kind of fresh-cut lettuce and preparation method thereof | |
| JP3642147B2 (en) | Dough composition | |
| CN107347954A (en) | A kind of preparation method for improving whole-wheat bread baking quality | |
| CN104770425A (en) | Quality improving agent of bran bread | |
| CN112514945A (en) | Production technology of wheat bran-based polysaccharide-protein composite emulsifier for improving quality of fermented wheaten food | |
| CN107637642A (en) | A kind of wheat malt biscuit and preparation method thereof | |
| TW201012395A (en) | Quick corn nixtamalization process | |
| CN106578924A (en) | Non-oil-fried instant hollow noodles and preparation method thereof | |
| CN113545438B (en) | High-fiber noodle premixed flour and preparation method thereof | |
| Moazzezi et al. | Rheological properties of barbari bread containing apple pomace and carboxy methyl cellulose | |
| CN109619388B (en) | Novel Italian-type potato raw whole-flour dumpling and preparation method thereof | |
| CN102885247A (en) | Method for inhibiting retrogradation of rice flour | |
| CN106722066A (en) | A kind of invigorating the spleen rice noodles and preparation method thereof | |
| CN108477262B (en) | Premixed flour and preparation method thereof | |
| CN110604286A (en) | Method for improving contents of dietary fiber and amino acid nitrogen in sweet fermented flour paste | |
| CN114403348B (en) | High-fiber buckwheat fine dried noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20201222 |