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    Preparation method of flour with low oil absorption during frying
    9.
    发明授权
    Preparation method of flour with low oil absorption during frying 有权

    公开(公告)号：US12127564B2

    公开(公告)日：2024-10-29

    申请号：US18641553

    申请日：2024-04-22

    申请人： Jiangnan University

    发明人： Long Chen ,  Yuanhui Chen ,  Zhengyu Jin ,  Yaoqi Tian ,  Ming Miao ,  Jianwei Zhao

    IPC分类号： A21D2/26 ,  A21D2/30 ,  A21D6/00 ,  A21D8/04

    CPC分类号： A21D8/042 ,  A21D2/261 ,  A21D2/30 ,  A21D6/003

    摘要： 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.