Flour improver and its use

摘要

Flour improvers, chlorine-treated flour substitutes comprising the flour improver, methods for preparing the flour improvers and the chlorine-treated flour substitutes, and use thereof (e.g., to improve the texture properties of high-proportion wheat flour-based cakes ) are provided. The flour improver as disclosed herein comprises 10 wt% to 97.5 wt% non-wheat flour, the non-wheat flour consisting of one or more types of non-wheat flour selected from the group consisting of rice flour, oat flour, quino flour and buckwheat flour; 2 wt% to 20 wt% of a gel-forming protein in addition to protein present in the non-wheat flour; and 0.5% to 3% by weight of calcium 2+ ions.