US 12,127,564 B2
Preparation method of flour with low oil absorption during frying
Long Chen, Wuxi (CN); Yuanhui Chen, Wuxi (CN); Zhengyu Jin, Wuxi (CN); Yaoqi Tian, Wuxi (CN); Ming Miao, Wuxi (CN); and Jianwei Zhao, Wuxi (CN)
Assigned to Jiangnan University, Wuxi (CN)
Filed by Jiangnan University, Wuxi (CN)
Filed on Apr. 22, 2024, as Appl. No. 18/641,553.
Claims priority of application No. 202310555852.6 (CN), filed on May 17, 2023.
Prior Publication US 2024/0260589 A1, Aug. 8, 2024
Int. Cl. A21D 2/26 (2006.01); A21D 2/30 (2006.01); A21D 6/00 (2006.01); A21D 8/04 (2006.01)
CPC A21D 8/042 (2013.01) [A21D 2/261 (2013.01); A21D 2/30 (2013.01); A21D 6/003 (2013.01)] 8 Claims
OG exemplary drawing
 
1. A preparation method of a modified flour product, comprising the following steps:
(1) dispersing flour in water, heating to 40 to 65° C., and keeping warm for 10-30 minutes to obtain flour dispersion; and
(2) first adding phytic acid into the flour dispersion obtained in step (1) and performing flour modification reaction at a PH of 5-8, temperature ranges of 40-65° C. for 1-12 hours, and then adding glutamine transaminase and performing flour modification reaction at a PH of 5-8, temperature ranges of 40-65° C. for 1-12 hours; or first adding glutamine transaminase into the flour dispersion obtained in step (1) and performing flour modification reaction at a PH of 5-8, temperature ranges of 40-65° C. for 1-12 hours, and then adding phytic acid and performing flour modification reaction at a PH of 5-8, temperature ranges of 40-65° C. for 1-12 hours.