Effects of soybean protein on the quality of wheat flour

In recent years, the protein content of flour has become the main medium for our protein research. Wheat flour and its finished products are the main food sources of our door and play an important role in our diet.

Therefore, our quality requirements for it are also constantly improving. The food produced by mixing protein powder and flour is our best nutritional product. It can not only change the quality of flour but also improve the nutritional value. In this process, we need to use a gluten tester to complete it. At the same time, the weakening degree decreased with the increase of the addition amount, which shows that the effect of soybean protein powder on the weakening degree of flour is very obvious.

In reality, flour users or product practitioners will choose a moderate stabilization time, because the stabilization time is too short and the dough will not be resistant to kneading. The degree of weakening should not be too large. If the degree of weakening is too large, the dough will become paralyzed and thin, and the gluten will become weak, making it difficult to knead and process. If the drop is too large, the dough is prone to paralysis, and the volume of the bread is correspondingly smaller. For the remaining samples, with the increase of the proportion of soybean protein powder, the tensile energy, elongation, tensile resistance, maximum tensile resistance, stretch ratio, and maximum stretch ratio all showed an increasing trend.

But the effect of soybean protein powder on flour quality and product process cannot be ignored. In order to improve the technological properties of wheat, the process of adding an appropriate amount of water to the raw material and allowing it to fully penetrate into the grain is called moisture regulation. Moisture regulation is an essential and important part. The purpose of moisture regulation is to readjust the moisture of wheat and improve its physical, biochemical and milling process performance to obtain the best process effect.

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