Studies And Application On Bio-bleaching Agent Of Flour

In order to develop a new type of bio- bleaching agent, microtherm soybean meal was selected. Smashed microtherm soybean meal was added to flour with different adding ratio to found out the effect on color of flour, noodle sheet, dried noodle and the surface color of steamed bread.Our assay shows that there is no blanching effect on flour color of adding microtherm soybean meal powder ,whereas it was becoming worse with more microtherm soybean meal powder supplied .With 1.0% adding amount, color of noodle sheet, dried noodle and surface color of steamed bread were well improved ,and browning rate was declined. Dough rheology characteristics and rapid viscosity characteristics of flour were considered as well. Effect on the two were as follows: absorbing amount,steady time,farinograph quality number(FQN) were effectively advanced, while softening degree declined; the adding amount of less than 2.0% had no effect on RVA parameters, and the rest adding amount can decrease peak viscosity,hold-through,final viscosity,setback,breakdown reached significant or extremely significant level.. The effect on flour basic characteristics showed that contents of ash and water were not enhanced, and contents of protein and wet gluten(%,by14%)were enhanced. Our assay of effect on quality of dried noodles and steamed bread showed: adding microtherm soybean meal powder could strictly reduce cooking loss during dried noodle cooking, weight noodle yield; adding microtherm soybean meal powder could make steamed bread much heavier and larger.Pilot study of fresh noodle and dried noodle showed: adding 1% defatted soybean meal can improve the whiteness of both, but a slightly dry of noodle sheet. Adding more water during dough processing was recommend when in the company of microtherm soybean meal powder.