1. Flour additives shifted from “chemical improvers” to “natural enzyme preparations”
As the main processed product of wheat, flour occupies a large proportion of people’s diet. With the progress of society, the development of science and technology, and the improvement of people’s living standards, affected by the concept of “green and natural” healthy consumption, consumers are increasingly concerned about the safe use of food additives in flour, the food industry and mass consumers urgently need natural and pollution-free flour additives.
General chemical synthetic food additives often have certain toxicity and should be used as little as possible. When it must be used, the scope and amount should be strictly controlled, because toxic substances may be harmful to the body. The basic factors that constitute a poison are the toxicity of the substance itself and the exposure dose, there are almost no absolutely harmless compounds.
Enzyme preparation is a key technical product for flour standardization and improving the safety image of flour in the flour milling industry, it is an important differentiating factor for flour mills and their products. Using enzyme preparations to improve the edible quality of flour, is the key control point of food safety management for flour processing enterprises.
As a pure natural biological product, enzyme preparation is a green food additive, it has received more and more attention in the modern food processing industry. Enzyme preparations can improve the baking quality, texture, and nutritional quality of pasta products, and extend their shelf life, the application in the flour industry has also attracted more and more attention, and it also plays an important role in the production of various special flours and the transformation of general-purpose flours.