Preparation method of flour with low oil absorption during frying

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United States of America

PATENT NO 12127564
APP PUB NO 20240260589A1
SERIAL NO

18641553

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Abstract

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Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

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Patent Owner(s)

Patent OwnerAddress
JIANGNAN UNIVERSITYNO 1800 ROAD 214122 JIANGSU LIHU BINHU DISTRICT CITY OF WUXI PROVINCE WUXI CITY JIANGSU PROVINCE 214122

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Inventor(s)

Inventor Name Address # of filed Patents Total Citations
Chen, Long Wuxi, CN 393 1067
Chen, Yuanhui Wuxi, CN 3 2
Jin, Zhengyu Wuxi, CN 34 21
Miao, Ming Wuxi, CN 13 1
Tian, Yaoqi Wuxi, CN 18 4
Zhao, Jianwei Wuxi, CN 74 258

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