The Value Added Application of Modifications in the Flour for Making Staple Food

摘要

As the changing of human consumption habits and the improvement of living standards,with the development of industrialization of food production with flour as the raw material.the requirement for the flour with special baking characteristics to end products has grown up quickly.And considering the food safety and sanitation,those chemical treatments will be massively restricted or even entirely prohibited due to new and more restrictive food laws.then the flour heat treatment (FHT)can not only provides a very perfect alternative,such as Replacement of flour chlorination,but also realize the performance which cannot be achieved by chemical additives processing.%随着人民消费习惯的改变和生活水平的提高,伴随着以面粉为原料的工业化主食品生产的发展,其对面粉的成品制作性能的特殊要求也越来越多.而考虑到食品安全和卫生,大量化学类添加剂可能因为新的和更严格的食品法规受到严格限制甚至完全禁止.而面粉热处理不仅为此提供了一个非常完美的替代方案,比如替代氯化作用,且能实现添加剂类处理方法所不能达到的特殊效果.在热处理过程中,通过加入蒸汽和水以及可控的水分含量和在热处理下精确地实现针对面粉特性的可再生性的改良,比如弱化、面筋的变性、局部降低酶的活性、局部淀粉胶化、减少细菌数量等作用.也即实现了有目的的面粉改良作用,该种改良效果和工艺可于预制蛋糕粉、热处理粉用做生面团、FHT后用做薄粉、裹粉、汤粉和调味汁等.也正因此,热处理工艺可被广泛应用于速冻、快速食品、烘焙等工业食品生产领域.当然,面粉热处理同挤压技术有所不同,这体现在胶化率、热粘性和面筋的变性等方面.