Inulin cake flour and preparation method thereof

Abstract

The invention provides an inulin cake flour and a preparation method thereof. The inulin cake flour is composed of inulin and cake flour according to a mass ratio of 0.5-15:100; wherein the inulin is natural inulin or short-chain inulin with an average polymerization degree of 10 or less. The provided inulin cake flour is composed of inulin and cake flower. By controlling the composition of inulin and cake flour, the obtained improved cake flour has a quality, which is as good as that of plain flour. The inulin is harmless, thus the potential harmlessness of chemical components in the conventional flour gluten fortifier is avoided, at the same time, inulin comprises dietary fibers and prebiotics, after the inulin is mixed with cake flour according to a reasonable ratio, the gluten of cake flour is enhanced, and the cake flour has the characteristics of high content of dietary fibers, containing of prebiotics, high glossiness of appearance, and whiteness.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to an inulin low-gluten flour and a preparation method thereof. Background technique [0002] Low-gluten flour refers to flour whose protein content is less than 9.5%. Due to its low protein content, it is not suitable for making medium-gluten flour products, such as steamed buns, buns, dumplings, noodles, bread, etc.; the dietary fiber content of low-gluten flour is also relatively high. Low gluten flour, so its nutritional value and price are low. For a long time, the value of low-gluten flour has not been fully utilized. [0003] At present, in order to improve the grade of low-gluten flour, some manufacturers usually add potassium bromate, vitamin C, azodicarbonamide and other substances to the flour to improve the gluten of the flour. Among these substances, potassium bromate has carcinogenic effect; the cost of vitamin C is relatively high ; Azodicarbonam...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of inulin low-gluten flour, thus solves the problem that in the existing modified low-gluten flour, the flour gluten agent contains potentially harmful chemical synthesis components, the dietary fiber content in the flour is low, the surface gloss is poor, The problem of single effect of gluten enhancer

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