Effects of soybean protein on the quality of wheat flour
In recent years, the protein content of flour has become the main medium for our protein research. Wheat flour and its finished products are the main food sources of our door and play an important role in our diet.
Therefore, our quality requirements for it are also constantly improving. The food produced by mixing protein powder and flour is our best nutritional product. It can not only change the quality of flour but also improve the nutritional value. In this process, we need to use a gluten tester to complete it. At the same time, the weakening degree decreased with the increase of the addition amount, which shows that the effect of soybean protein powder on the weakening degree of flour is very obvious.
In reality, flour users or product practitioners will choose a moderate stabilization time, because the stabilization time is too short and the dough will not be resistant to kneading. The degree of weakening should not be too large. If the degree of weakening is too large, the dough will become paralyzed and thin, and the gluten will become weak, making it difficult to knead and process. If the drop is too large, the dough is prone to paralysis, and the volume of the bread is correspondingly smaller. For the remaining samples, with the increase of the proportion of soybean protein powder, the tensile energy, elongation, tensile resistance, maximum tensile resistance, stretch ratio, and maximum stretch ratio all showed an increasing trend.
But the effect of soybean protein powder on flour quality and product process cannot be ignored. In order to improve the technological properties of wheat, the process of adding an appropriate amount of water to the raw material and allowing it to fully penetrate into the grain is called moisture regulation. Moisture regulation is an essential and important part. The purpose of moisture regulation is to readjust the moisture of wheat and improve its physical, biochemical and milling process performance to obtain the best process effect.
Wheat moisture regulation is to add a certain amount of water to the preliminarily cleaned wheat, so that the water is evenly distributed on the surface of each wheat kernel, and after a period of standing, the water on the surface of the wheat kernel penetrates into the inside of the wheat kernel, Readjusts the moisture inside the kernel to improve the milling performance of wheat. Wheat moisture regulation is an important process link to obtain the best milling process effect. Wheat moisture that is too high, too low, or wet time is not appropriate, many problems will occur in the milling process. If the moisture is too high, the endosperm on the bran will be difficult to peel and scrape, the material screening effect will be poor, the flour yield will be low, and the yield will decrease; if the moisture is too low, the bran will be easily broken, resulting in poor pink color. If the wheat moistening time is too long or too short, the milling performance of wheat will also be reduced. The moisture content of cortex and endosperm is basically the same in wheat without moisture adjustment. After moisture adjustment, the moisture content of cortex is greater than that of endosperm.
After the free moisture of wheat is increased by moisture adjustment, the toughness of the wheat cortex is obviously enhanced, and the structure of starch granules in the endosperm becomes loose and the strength decreases. These two opposite changes will be very important for the milling process using the grinding and screening method. Advantageously, the reduced strength of wheat and endosperm will facilitate grinding, and the endosperm is brittle and has low dynamic consumption; the cortex is not easily broken, so that the bran is not easily mixed into the flour during the grinding and screening process; The different expansion coefficients lead to the weakening of the adhesion between the endosperm and the cortex, which is beneficial to the separation of the cortex and the endosperm.
The addition of soy protein powder is beneficial to the improvement of flour quality. The proper ratio can improve the water absorption rate of the dough, the dough structure is more delicate and elastic, the dough is resistant to storage, the volume of the finished steamed bread is increased, and the taste is better. The whiteness and color are also more natural, but there is no whitening effect on the flour itself. For my country’s diversified dietary structure, suitable flour should be selected for different flour products, and the addition amount should be selected reasonably. Since soybean protein powder is rich in lipoxygenase, it is different from the enzyme preparation of ordinary improvers. Adding too much will lose its luster, which is similar to the effect of excessive bleaching. Each flour enterprise should select and use products that meet the quality standards according to the actual situation. Soy protein powder can not only ensure product quality but also obtain better economic benefits.