Preparation method of flour with low oil absorption during frying
US12127564B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Apr 22, 2024 |
| Grant date | Oct 29, 2024 |
| Priority date | — |
| Expiry date | Apr 22, 2044 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA21D6/003
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.