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Nutrition strengthened wheat flour

A technology of wheat flour and nutrient enrichment, which is applied in the field of edible flour and can solve the problems of nutrient waste and other problems

Inactive Publication Date: 2009-07-22
白臻
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current wheat germ is mainly used for rolling edible oil, and its germ residue is used as feed; the current wheat flour, whether it is refined strong flour or ordinary steamed bun noodle flour, is processed from wheat by removing the germ and skin. In order to strengthen nutrition, additives with certain functions are also added to flour, and the rich nutrients in wheat germ are wasted in vain

Method used

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Embodiment Construction

[0006] The existing equipment can extract wheat germ accounting for 0.3%-0.5% of the total amount of wheat when wheat flour is milled. The content of vitamins in every 100 grams of wheat germ is: 1. Vitamin B1 2.1mg, 2. Vitamin B2 0.6mg , 3. Vitamin B6 1mg, 4. Niacin 7mg, 5. Pantothenic acid 0.8mg, 6. Folic acid 0.5mg, 7. Biotin 0.5mg, 8. Vitamin E 22mg. Main mineral nutrients of wheat germ: magnesium, calcium, phosphorus, potassium, zinc, iron, manganese, copper, sodium. The present invention grinds and pulverizes the extracted wheat germ after being dried by a dryer, passes through a 40-80 mesh sieve to make wheat germ powder, and then passes through the powder mixing equipment for post-processing of flour, and mixes the wheat germ powder according to the required ratio. , generally between 3% and 25% are mixed into the flour to obtain nutritionally fortified wheat flour that is rich in nutrition and improves the taste and aroma of the product.

[0007] The present inventio...

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PUM

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Abstract

The invention discloses nutrition-intensified wheat flour, which comprises wheat flour, wherein 3 to 25 weight percent of wheat germ flour is added into the wheat flour. Because wheat germs contain rich nutrient compositions, and particularly have higher content of various vitamins and microelements required by various human bodies, as proved by multi-aspect practices, the addition of the wheat germ flour is 5 to 15 percent of the total weight when various flour products such as flour of cooking food are prepared, and the addition of the wheat germ flour is 10 to 25 percent of the total weight when flour of baking food such as breads, cakes and biscuits is prepared. The nutrition-intensified wheat flour has the effects of not only intensifying the nutrient compositions but also improving the mouthfeel and the wheat flavor of products.

Description

Technical field: [0001] The invention relates to edible flour, in particular to wheat flour fortified with nutrition. Background technique: [0002] The current wheat germ is mainly used for rolling edible oil, and its germ residue is used as feed; the current wheat flour, whether it is refined strong flour or ordinary steamed bun noodle flour, is processed from wheat by removing the germ and skin. In order to strengthen nutrition, additives with certain functions are also added in flour, and the rich nutrients in wheat germ are wasted in vain. Invention content: [0003] The purpose of the present invention is to provide a nutrition-fortified wheat flour with simple preparation process, rich nutritional components and good wheat flavor. [0004] The technical scheme of the present invention is accomplished in the following manner, which includes wheat flour, and is characterized in that: 3%-25% of the total weight of wheat germ powder is added to the wheat flour. [000...

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/172A23L1/29
Inventor 白臻
Owner 白臻
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