METHOD OF APPLYING RECOMBINANT WHEAT ENDOPLASMIC RETICULUM THIOL OXIDOREDUCTIN TO IMPROVE FLOUR PROCESSING QUALITY

摘要

A method of applying a recombinant wheat endoplasmic reticulum thiol oxidoreductin to improve flour processing quality, comprises: prokaryotic expressing and purifying the recombinant wheat endoplasmic reticulum thiol oxidoreductin; mixing the recombinant enzyme with flour, sugar, salt, vegetable oil, yeast powder and water evenly, the obtained dough is divided, weighed, formed and proofed, and then baked to get a finished bread. The recombinant wheat endoplasmic reticulum thiol oxidoreductin is added with a level of 0.05% to 0.2% (w/w, flour basis) .