Buckwheat dumpling flour

Abstract

The invention discloses buckwheat dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase and calcium lactate, and the mass ratio of the components is 80-90:7-11:7-11:0.5-1.5:0.8-1.2:0.3-0.3. Dumplings prepared from the buckwheat dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance, smooth surface after being boiled and insusceptibility to crack.

Description

technical field [0001] The invention relates to a kind of flour, especially a kind of flour used for processing dumplings. Background technique [0002] Buckwheat noodles contain 70% starch and 7%-13% protein, and the amino acid composition in the protein is balanced, rich in lysine and threonine, the energy value of buckwheat noodles is high, and the energy per 100 grams is about 1411 kJ , Buckwheat noodles contain 2%-3% fat, and the content of linoleic acid and linoleic acid, which are beneficial to human body, is also very high. These two fatty acids play a role in lowering blood lipids in the human body, and are also an important component of an important hormone-prostaglandin. Buckwheat noodles are rich in vitamins, among which vitamins B1 and B2 are 3-20 times that of wheat flour. The biggest nutritional feature of buckwheat noodles is that it contains a lot of niacin and rutin, which are rarely available in general foods. Both of these substances have It has the eff...

AI Technical Summary

Problems solved by technology

But because the gluten content in buckwheat noodles is very low, it is difficult to process into dumpling wrappers, especially can not be processed into boiled dumpling wrappers, which limits people's consumption of this nutritious food of buckwheat noodles