The invention relates to a wheat quality improving modifier and application thereof. The wheat quality improving modifier is prepared from, by weight, 1.0%-12% of phosphate, 0.05%-5% of VC and the balance water, wherein VC is ascorbic acid and analogues or derivatives thereof or ascorbic acid and analogues thereof or salts of the analogues. The quality improving modifier is also in the form of solid powder. The invention further comprises application of the wheat quality improving modifier in wheat wetting, wheat flour milling, increasing of the flour extraction rate in the wheat flour milling process, reduction of bran scraps generated in the wheat flour milling process and/or inhibition of microorganism growth and reproduction in the wheat flour milling process. According to the wheat quality improving modifier and application thereof, the wheat processing performance can be well improved, then the processing precision of wheat flour is improved, the quality of the wheat flour is improved, the flour extraction rate is increased, and then flour milling power consumption and cost are reduced; meanwhile, the microorganism content of the wheat can be effectively decreased, and the flour safety is improved.

Wheat quality improving modifier and application thereof

﻿This invention relates to agriculture, more specifically, to processing of grain, pulse and cereal crop grains, in particular, to methods of their enzymatic treatment before processing to food products (grits, semolina, flakes, flour etc.) with the aim of increasing the output and quality of the processed and milled product.

Composition for treatment of grain, pulse and cereal crop grains before processing

FIELD: food industry.SUBSTANCE: method envisages grains washing, one- or two-stage moistening and conditioning; during grains moistening and conditioning at the first and/or the second stage one uses an auxiliary technological agent in an amount of 0.001÷0.05% of the grain dry substances weight; the agent consists of enzyme preparations of hydrolase class (cellulase (KF 3.2.1.4 and KF 3.2.1.91 and/or KF 3.2.1.74) and xylanase (KF 3.2.1.8 and/or KF 3.2.1.55)) and food additives i.e. calcium peroxide (E930) and sodium propionate (E281) and/or calcium propionate (E282) and/or potassium propionate (E283) and/or sodium acetate (E262) and/or calcium acetate (E263), and/or potassium acetate (E261), the temperature of water supplied for hydrothermal treatment being 10÷50°C.EFFECT: prime grade flour yield increase with simultaneous increase of the total flour yield during graded milling and flour biological value increase.2 cl, 2 dwg, 1 tbl

Petrichenko Valerija Vladimirovna

Papers

Method for grains preparation to milling