Effect of gluten on rheological properties of noodles and its application

The practice shows that the extrusion pressure, bending force and tensile stress of the bar after adding gluten are obviously improved, especially the effect of macaroni is more remarkable.

Effect of adding gluten on dough fermentation time and its application

According to the experimental study on the amount of gluten added, the flour used was the bread special powder produced by Huangshi, and the instrument was Brabander fermenter. It was found that within a certain range, the fermentation time of dough was gradually shortened with the increase of the amount of gluten added.

This is because when flour and water are mixed, protein and water interact to form a viscoelastic three-dimensional structure. With the increase of gluten addition, the finer the network structure of gluten can hold more gas, so that the dough can expand quickly. If fermentation continues, the gas generated by fermentation will stretch the helical structure of protein molecules. In this process, the intermolecular -S-S- will be converted into intramolecular -S-S-, just like excessive mixing makes the gas retention deteriorate, so as the amount of gluten added increases, the dough fermentation time is gradually shortened.
Effect of gluten on the quality of baked products and its application

Select the special bread powder sold in the market, through the experiment to determine the baking characteristics of bread with different gluten dosage, the baking characteristics of bread become better after adding gluten powder. However, it should be noted that the amount of its addition cannot be increased without limit, because after increasing to a certain extent, the volume increase becomes smaller, and there will be many lines on the edge of the bread crust, so that the skin is not smooth, and may also make the bread appear burnt and the flesh is not ripe, and it is not economic. Generally added to the protein content of 13% to 14% is the most appropriate.

In short, with the increase of the amount of gluten, the bread core structure is fine, the pores are uniform and spongy, the quality is improved, and the bread specific volume increases, and the bread is more elastic.

In addition, the color of baked products is mainly due to the Maillard reaction and caramelization reaction. With the addition of gluten, the free amino group of the protein is in contact with the sugar, which is more conducive to the Maillard reaction, so the increase of gluten will make the bread darker color, stronger flavor and better effect.

Application of gluten in food industry

The use of gluten in the food field involves powder products, paste products, granular and fiber products in traditional products, such as roast gluten, mildew gluten, ancient meat, vegetarian chicken, vegetarian duck, vegetarian sausage, oil gluten and so on.
Compared with soybean protein, its unique viscoelasticity and emulsification is another distinct advantage, and it is rich in nutrition and can be widely used in the food industry. With the improvement of the quality of gluten, especially the development of the production technology of denatured gluten with a sudden drop in hot setting temperature, its utilization scope has been further expanded, and it is now widely used in livestock and aquatic refined products. It is also widely used in elastic reinforcers to further develop and utilize as protein reinforcers.
Application of gluten in animal meat products

Gluten is used in meat products, and its thermal denaturation (solidification) is the main reason for its delayed use.
Under normal circumstances, the hot solidification temperature of gluten is above 80 ° C, and the heating sterilization temperature of livestock processed products is 70-75 ° C, at this low temperature, gluten is difficult to play its due effect.
Therefore, the gluten used in the processing of livestock products is generally the denatured gluten processed with reducing agents or enzymes to some extent, because the heat coagulation temperature of the denatured gluten is reduced by about 65-70 ° C, so it can be used as the elastic reinforcement in sausage products, the addition amount is 2%-3%. When gluten is used in fatty meat sausage and other products, its emulsification is widely used.

Application of gluten in aquatic products

After adding gluten to the fish cake, the gluten recovered into a malleable gluten network structure by water absorption, and at the same time, the gluten was evenly stretched into the meat after kneading. Through heating, the gluten continued to absorb water and heat denaturate, resulting in the result of strengthening the elasticity of the fish cake.
The added amount is generally controlled at 2%-4% is enough, but it should be increased or decreased according to the raw materials, the purpose of use, etc., after adding until the water is fully absorbed, stir it, and add 1-2 times the amount of gluten as needed. For example, the addition of gluten in fried fish balls can have the same effect, especially for a large number of mixed vegetables and other raw materials, which can enhance the adhesion and prevent the elasticity and touch decline caused by the outflow of vegetable water.

In the production of fish sausage, from the safety of food considerations, often do not use preservatives, instead of using high temperature heating treatment to achieve the purpose of high pressure sterilization. However, if the proportion of low-grade minced fish in the raw material is high, then the high temperature treatment is naturally easy to cause the quality of the product to decline, and the addition of gluten can effectively achieve the purpose of preventing this defect.
By adding gluten to make it back into gluten, then filling the casing and measuring the gel strength when heated to various temperatures, heating to 130 ° C, the gel strength did not decrease.
The amount of gluten added in fish sausage is 3%-6%, but need to change the amount according to the state of raw materials, sterilization conditions, the time to add gluten to the meat should be selected after adding fat and stirring, the method is to directly add gluten, add water should be more than the control product (without gluten), stirring time is slightly longer.
Application of gluten in feed industry

With the improvement of people's living standards and the diversification of diet, people not only meet the traditional products, but also the demand for various high-end aquatic products and high-protein animal products.
In the feed industry, gluten is used to produce high-grade aquatic products such as crab, eel, shrimp and other feed binder and nutrient strengthening additives, which not only improves the nutritional value of feed, but also improves the comprehensive utilization rate of feed in the production of suspended feed, its suspension property after water absorption and natural viscoelasticity.

When the temperature of high quality gluten is 30-80℃, it can quickly inhale 2 times the mass of water, of which the protein content is 75%-80% (dry base). When the dry base gluten absorbs water, the protein content decreases with the increase of water absorption, until it absorbs enough water, the water content is 65%, and the protein contains 25.27%. This performance can prevent water separation and improve water retention.
When gluten is fully mixed with other ingredients in feed, and because of its strong adhesion ability, it is easy to make pellets, put into water after absorbing water, the feed particles are fully enveloped in the wet gluten network structure and suspended in water, and the nutrition is not lost, which greatly improves the utilization rate of animals.

According to the nutritional composition analysis of gluten, it is an ideal natural protein source with high protein content and sufficient amino acid composition. Similarly, in the feed industry, its excellent protein source can be used as a feed for high-grade animals and pets.

Vegetarian, milk vegetarian, egg and milk vegetarian, fruit vegetarian, mass vegetarian as long as the gluten and other food proteins are mixed in various proportions, and according to the characteristics of animal feed and its lack of essential ingredients for a reasonable mix can be made into a variety of animal special feed.

And high-grade gluten has a "light alcohol taste" or "slightly grain taste" when it is mixed with other ingredients to make feed, it can be said that the taste is perfect, especially suitable for various pets, which greatly increases the utilization of its feed.
Application of gluten in vegetarian food

Meat-free diet has been listed as one of the important food trends in the future. The growing number of vegetarian people is pushing this trend forward. However, there are many types of vegetarian diets, including strict vegetarian, egg and semi-vegetarian diets. In recent years, the proportion of vegetarian diet in the composition of the diet has increased rapidly, especially in Western countries.

Consumers value a vegetarian diet for a variety of reasons, including health concerns (46%), animal-based life assurance (15%), environmental concerns (4%), family and friend influences (12%), ethical concerns (5%), or other uncertain reasons (18%), according to the survey. The continuous innovation of products has also promoted the production of special vegetarian food.

The use of wheat protein in vegetarian foods is not a new thing. As early as more than 100 years ago, meat substitute products based on wheat protein have been popular in China, Russia and Southeast Asia.
Based on viscoelastic wheat protein, the products have a texture similar to meat, and have good chewability. Using wheat plasticized protein, it can be made into a variety of vegetarian special food, such as vegetarian chicken, western vegetarian sausage, vegetarian chicken salad, vegetarian crab cake and vegetarian barbecue.
These products, in addition to having a texture similar to meat in structure, chewability and pleasant appearance, also help to provide protein for a healthy diet. When mixed, cut or crushed, it can maintain a fibrous texture and form a flesh-like appearance, and can be used as an alternative to more expensive raw materials, reducing the total cost of the product.

Application of gluten in meat processing

Over the years, generally active wheat protein has been used as a binder, filler or supplement for meat processing, and has many practical production applications.
Used as a binder, it can play the role of cross-connecting meat structure and enhance the viscosity and elasticity of the finished product. Used for frying steak, it can form viscoelastic texture and improve color stability.
When used for fried chicken pieces, the structural firmness, juiciness and water retention of the finished product are significantly improved, and the fat adhesion can be reduced and the aging loss can be reduced.
For the curing of chicken or meat slices, it can improve the adhesion of the finished product, reduce the curing loss, and improve the product yield.
In the processing of meat cake products, wheat protein can be used as both binder and water absorption agent, which can improve the slicing property.

In addition, wheat protein is also commonly used as a supplement or filler for mince products, which can improve the product yield and aging stability. The plasticized products of wheat protein are widely used in the food industry, from being used as supplements for meat products to processing nutrient-fortified bread and vegetarian special foods.
Over the years, widely used in the actual production of meat products, used as raw materials for processing such foods include:
Hydrolyzed colloids/colloid, starch, and plasticized plant proteins. Wheat plasticized protein products, which can absorb three times their own weight of water when sliced, have been successfully used in the processing of hamburgers, curry flavoring foods, stewed spicy meat products, fried chicken breasts and chicken nuggets.
For example, fried chicken nuggets can be used with hydrated wheat texture protein 30%. Expanding the application of wheat texture protein in meat processing can usually reduce production costs by 12% to 26%, improve product yield by 8% to 9%, and improve product texture. Wheat texture protein, with moderate flavor, does not need to cover the non-meat flavor and add spices, which is conducive to reducing the production cost of this type of meat products.
Wheat plasticized proteins have appearance properties similar to fleshy fibers, thus enhancing the overall characteristics, texture and taste of the product. It can also be used as a supplement for hamburgers, in pre-cooked and uncooked patties, it can be combined with hydrated wheat texture protein up to 40%.

Application of gluten in nutrient-fortified food

At present, people are constantly developing healthy fast food or health food to increase energy or build muscle.
In recent years, energy fortified food and protein fortified food processing industry has developed rapidly. Wheat plasticized proteins can be used in such food formulations, for example, network plasticized fast food for nutritional fortification of oats. This kind of nutritionally fortified food has the vitamins, minerals and proteins needed for health care.
Wheat plasticized protein, in this kind of food used as nutritional enhancement, can also produce a crisp and soft effect. Because wheat texture protein has a moderate flavor, so the production of this kind of fast food almost no need to add spices, so the economy is better.