Vigorously developing high-quality domestic high-quality wheat is the fundamental guarantee for comprehensively improving the quality of Chinese flour and developing a series of high-quality food-specific powders that meet China's national conditions. It is also the fundamental guarantee for meeting the challenges of the WTO. At present, the quantity of high-quality wheat produced in China cannot meet the demand of the food industry. There are still some gaps and problems in quality compared with imported high-quality wheat.
At present, China cannot solve the problem of high-quality wheat fundamentally. It is difficult to produce various special powders and high-quality noodle products that meet the requirements with domestic wheat. The largest consumption in the market is the so-called powder. Under such conditions, if not It is difficult to process high quality foods using flour post-treatment techniques and the proper use of flour improvers, and in some cases, flour post-treatment techniques and flour improvers play a key role in the quality improvement of certain flours. . Under this circumstance, scientifically and rationally using the flour quality improver allowed by the national standard and ensuring that it is not used excessively to improve the quality of domestic flour is a necessary supplementary means and a scientific A pragmatic and realistic attitude. Even if we solve the problem of high-quality wheat specialization in the future, we still need to improve the quality of wheat flour according to the experience of food industry development in developed countries such as Europe and the United States.
Flour improver refers to the addition of some natural or chemical substances to flour that improve the quality of the flour and have antiseptic properties. For its purposes, it is divided into three categories: improved processing quality, nutritional fortification and bleaching treatment.
Due to the quality and quality of the raw wheat itself and the limitations of the milling process and equipment, the directly produced flour is often difficult to meet the special requirements for making certain foods, which means that it is often not used for special purposes. Therefore, the purpose of wheat flour quality improvement is to make the flour produced with better specificity, suitable for different requirements of the quality characteristics of flour in a variety of pasta products, under certain preconditions, using chemical and physical , biological or other means or methods for the purposeful adjustment, improvement and improvement of the quality of flour. In fact, the quality improvement technology of wheat flour has developed along with the development of the milling industry and the food industry. In the current milling industry technology system, it still has important practical significance, because the quality of domestic wheat is relatively poor, adding The improver is to improve the grade of flour, reduce costs, and completely change the situation that China's production-specific powders rely on imported wheat for a long time. It is also a common practice in countries all over the world.
The rational use of flour improvers is an important post-treatment measure in the production of special powders. Macroscopically, it is an auxiliary measure, but it is extremely important and often an indispensable measure. At present, the flour additive system suitable for the production of special powders in China has not been formed well. It is necessary to strengthen research in this area, especially to strengthen the research on new flour improvers, and to pay attention to the development and application of harmless to human health. Flour improver, such as green flour improver such as emulsifier and enzyme preparation. It is necessary to adhere to the attitude of scientific application of flour improvers, and strengthen the management of the flour improvers that have been applied, and constantly improve them.
The special food for Chinese staple food is mainly flour for cooking food. It can be divided into two types: flour for taro and powder for noodles. It is a medium- or medium-fat flour. In addition, there are traditional fried foods such as fritters and oil cakes. Baked traditional foods such as pancakes. Although they are not retort foods, they are still a medium-sized general-purpose powder series. China's traditional noodles are rich and colorful, but in terms of staple foods, they are mainly two types of taro and noodles. Taro and noodles can be divided into several series, such as the main food, the north and south of the taro, the variety of dim sum, the noodles can be divided into noodles, noodles, ramen, noodles and other series. At present, the general situation of domestic high-quality wheat adaptability to staple foods is that it has poor adaptability to traditional staple foods and noodles, and lacks high-quality wheat suitable for making high-quality steamed bread and noodles. It should be said that this is one of the development of high-quality wheat in China. Big defects.
Most of the existing domestic high-quality wheat is hard wheat and high-gluten wheat. The research reference is bread wheat in Canada, the United States and Australia. As a result, bread wheat is almost synonymous with domestic high-quality wheat. Although soft wheat, which is more suitable for making cakes and biscuits, has appeared in recent years, it has to be further improved in terms of planting area and yield. According to the needs of special powder for Chinese staple foods, the development of domestic high-quality wheat should increase the research on high-quality medium-gluten wheat suitable for making steamed bread and noodles. It should not only be limited to the cultivation of high-gluten wheat, but more importantly, it should produce high-quality pork with good cooking effect. In the middle of the gluten, this move is the fundamental guarantee for the development of special powder for Chinese staple food. There are many medium-strength wheat in China, but there is a lack of high-quality cooking varieties, which limits the development of special powder for Chinese staple food.
Practice has proved that through the use of reasonable process technology and post-treatment technology, the use of domestic high-quality wheat can completely produce high-quality Chinese staple food special powder. However, in the specific operation, according to the quality requirements and process requirements of the special food for the staple food, the appropriate wheat should be selected to ensure the advanced nature of the equipment and good process operation, and scientifically carry out the flour post-treatment and use the flour improver. If these technical measures are in place, it is not difficult to produce high-quality staple food powder. Scientifically performing flour post-treatment and using flour improver are important technical measures in the production of special powders, especially in the case that the quality of wheat varieties in China still lacks good adaptability to staple foods, the application of flour improvers is often It is extremely important and indispensable.
Development direction and development trend of flour improvers:
1. Natural, safe and efficient flour improver is the main direction of research and development.
Flour reinforced agent can improve flour strength, improve flour quality and improve the quality of noodles. At present, after summing up the history of using artificial synthetic flour reinforced agents for more than one hundred years at home and abroad, a consensus has been formed around the future development direction of flour reinforced additives. With the progress and development of society, modern people are no longer limited to three meals a day, but more importantly, they should eat well and eat healthy. Restricting and gradually reducing the use of synthetic reinforced sizing agents, and achieving the prohibition of the use of highly toxic chemically synthesized flour quality improvers through legislative procedures is a general trend, and it is expected. At the same time, the active development and development of pure natural, safe and harmless flour reinforced agent has become an inevitable historical development stage. For example, the gluten protein extracted from wheat - gluten, vitamin C, natural wild sassafras seeds. It is compounded into a new flour quality improver that can be harmful to the human body, such as potassium bromate.
2, the use of microcapsules, bioengineering and other high-tech is the main technical means of research and development
Microcapsule technology has been applied to many fields such as vitamins, flavors, medicines, etc. If applied to flour fortifiers and antioxidants, it can greatly improve its effect and minimize the flavor, color and texture of the opposite products. The adverse effects. Bioengineering and enzyme engineering have the advantages of safety, non-toxicity and good effect, and are also a direction for the development of food additives. At present, food science and technology workers all over the world are actively searching for and developing alternatives to potassium bromate. At present, the hot spot developed internationally is the application of bio-engineering technology and other modern high-tech, using new enzyme preparations and other safe and natural ingredients to develop a new type of high-efficiency, can replace potassium bromate, flour quality improver . For example, using the new enzyme preparations glucose oxidase, lipase, complex enzyme and mixed enzyme as the main test materials, a new flour quality improver has been developed to replace potassium bromate. The research ideas are novel and conform to the safety and naturalness of food additive research and development. , broad-spectrum, and efficient international trends.
3. Develop multi-functional flour quality improver by using compound technology
According to the synergistic principle and from the perspective of user-friendly, the research and development technology of flour quality improver should be compounded and mixed with a variety of materials, which can be used in synergy and synergistic effect. Good results. For example, emulsifiers, reinforced agents, brighteners, enzyme preparations, preservatives, etc. have been scientifically configured to provide multiple functions such as reinforced, whitened, preserved, promoted fermentation, improved texture, etc. Synergies. The development of compound additives is a technically strong new type of additive development method. It is not a simple mixing of several additives. It mainly depends on the customer's requirements for the product and selects one or several additives according to the characteristics of the raw materials. As the main material, supplemented by a specific process, several additives are physically mixed to achieve synergistic and user-friendly purposes.
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