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Exploration of the quality improvement of low-gluten wheat flour

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Dec 28, 2023

Exploration of the quality improvement of low-gluten wheat flour  

(www.immy.cn)

In pastry making, the quality of wheat flour is directly related to the taste, texture and storage stability of the final product. Low-gluten wheat flour often presents challenges in pastry making due to its low protein content. In order to overcome this dilemma, the introduction of modern technology has opened up new possibilities for improving the quality of low-gluten wheat flour. This paper will explore the application of modern technologies for the quality improvement of low-gluten wheat flour to meet the growing market demand for high-quality pastries.

1. Characteristics of low-gluten wheat flourLow-gluten wheat flour usually has the following characteristics:

1. Low protein content   

Low-gluten wheat flour has a lower protein content, usually between 8-10%, and has a weaker gluten-forming capacity than high-gluten wheat flour.

2. Poor swelling   

In the process of making pastry, the dough of low-gluten wheat flour has poor swelling, and it is easy to have problems such as collapse and non-fluffiness of pastry.

3. Limited processing performance     

Due to the limited processing performance of low-gluten wheat flour, it is often difficult to produce high-quality pastries that meet the market demand under traditional processes.

2, Application of modern technology in the quality improvement of low-gluten wheat flour

1. Enzymatic treatment technology

      Enzymatic treatment is a common and effective method for improving the quality of low-gluten wheat flour. By adding α-amylase, glucose oxidase and other enzymes, the ductility of the dough can be improved, the swelling can be increased, and the low-gluten wheat flour is more suitable for pastry making.

2. Application of protein enhancers

The introduction of protein enhancers, such as soy protein, milk powder, etc., can effectively increase the protein content of low-gluten wheat flour, enhance the gluten formation ability, and improve the processing performance of dough.

3. Mix with high-gluten wheat flour

     Combining the characteristics of high-gluten wheat flour and low-gluten wheat flour, the use of mixed use can take into account the advantages of both to a certain extent and improve the overall quality of pastry.

4. 4. Research on eco-friendly pastry improvers

     In modern society, the pursuit of environmental protection is also affecting the food industry. The research and application of some environmentally friendly pastry improvers not only improves the quality of low-gluten wheat flour, but also conforms to the concept of sustainable development.

Challenges and responses

1  Technology costs

Although modern technologies play an important role in improving the quality of low-gluten wheat flour, the introduction of these technologies also brings some cost pressures. Companies need to weigh the costs and benefits to find the most appropriate path to technology adoption.

2  Market recognition

Consumers have higher and higher requirements for the quality of food, but it still takes time for some new improvers to be accepted in the market. Enterprises need to increase market acceptance of improved wheat flour through publicity and popularization.

3. Industry standards and regulations

     In the process of promoting the adoption of modern technology, the lack of industry standards and regulations can become a constraint. Relevant departments need to strengthen the regulation and guidance of new technologies to promote their wider application in production practices.

4, Future prospects

1. Customized wheat flour products

     In the future, flour mills can develop customized low-gluten wheat flour products according to market demand. Through an in-depth understanding of customer needs and the precise application of modern technology, wheat flour is produced that is more suitable for specific purposes.

2. Intelligent production

     With the advent of the Industry 4.0 era, intelligent production will become the key to improving the quality of flour mills. Through the introduction of intelligent control system and automated production line, the fine monitoring and control of the production process is realized, so as to improve the consistency and stability of wheat flour.

3. Green and healthy direction     

With people's concern about food safety and health, wheat flour improvement in the future may be more green, natural and healthy. The development of more natural improvers to reduce the impact of additives on food will be the development trend in the future.

4. Dig deep into wheat resources     

In the future, wheat varieties that are more suitable for specific regions and climatic conditions can be cultivated by deeply exploring the richness of wheat resources. This will help to improve the adaptability and quality of the wheat flour.

5,. Conclusion     

The improvement of the quality of low-gluten wheat flour is a comprehensive topic, which requires the comprehensive use of various modern technical means. From enzymatic treatment to protein enhancers to intelligent production, the application of each technology is contributing to improving the quality of low-gluten wheat flour. However, at the same time, it is also necessary to face up to the challenges that may be encountered in the process of technology application, such as technology cost and market acceptance.

In the future, with the continuous development of science and technology, the research on the quality improvement of low-gluten wheat flour will be more in-depth, and the related technologies will be more mature. Flour mills need to keep up with the pace of scientific and technological progress, be good at learning from international experience, and constantly optimize the production process and improve product quality. Through the power of science and technology, low-gluten wheat flour can play a greater role in pastry production, and produce high-quality pastry products that are more in line with market demand.