FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (9): 324-329.doi: 10.7506/spkx1002-6630-201309065

Previous Articles     Next Articles

Research Progress of Enzyme Preparation for Wheat Flour Gluten Improvement

ZHANG Chong,LU Zhao-xin*   

  1. ZHANG Chong,LU Zhao-xin*
  • Received:2013-03-13 Revised:2013-04-13 Online:2013-05-15 Published:2013-05-07
  • Contact: LU Zhao-xin E-mail:fmb@njau.edu.cn

Abstract:

Flour quality can be improved by improvers. Potassium bromate as a flour gluten strength improver has been
banned, and development of safe alternatives has become one of the hottest research topics in the field of food additives.
Since enzyme as one kind of protein, is harmless to human bodies after food processing, and it is a standard green food
additive that can substitute potassium bromate. This article has reviewed current research progress of enzyme preparation for
gluten improvement, including species, gluten strength mechanisms and the major problems during application.

Key words: wheat flour, gluten improvement, enzyme

CLC Number: