Processing method of special flour for fried bread stick

Abstract

The invention discloses a processing method of special flour for fried bread stick, which is characterized by: (1) selection and purchase of the raw material (wheat): selecting 3-4 kinds of wheat for mixing and processing, with the hardness rate being 60-70 percent, the content of wet gluten being more than or equal to 30 percent, the water absorption rate being higher than or equal to 60 percent, the stabilizing period being more than or equal to 6 minutes, the ductility being more than or equal to 150mm, the tensile resistance being 400-500BU and other indicators in line with the second-grade requirements in the national standard; (2) cleaning process: removing various impurities, and ensuring that the impurity content in the wheat to be milled satisfies the national standard; and (3) milling process: completely milling and screening to reduce the floating impurities and the ash content in the flour; adopting the milling process of removing husks five times, removing cores eight times, removing slag twice and removing residues twice, purifying 5-6 times, using the coproduction technology so that the extraction proportion of the special flour for the fried bread stick reaches 12-15 percent, and extracting during the preceding husk milling, residue milling and rescreening. The fried food produced with the special flour for the fried bread stick of the invention can reduce the oil absorption rate of the product, and has an enlarged size, a fine and uniform structure, a crispy taste and a golden color.

Description

technical field [0001] The invention discloses a processing method of special flour for deep-fried dough sticks. Background technique [0002] At present, my country does not formulate clear quality standards for special flour for fried foods (fried dough sticks, oil cakes, etc.). Most of the flour used for frying fried dough sticks in the market is posterior flour (special two flour), which has a high amount of gluten, but the quality of gluten is poor, which can meet the characteristics of low color requirements, low cost, and large profit margins in the deep-fried dough sticks market. . However, the fried dough sticks produced have small specific volume, high fuel consumption, poor mouthfeel and deep color. At present, in order to expand the specific volume and increase the starting property when frying deep-fried dough sticks, a certain proportion of alum is added, which is not conducive to the health of consumers and cannot meet the consumption requirements of the com...

AI Technical Summary

Problems solved by technology

At present, in order to expand the specific volume and increase the starting property when frying fried dough sticks, a certain proportion of alum is added, which is not conducive to the health of consumers and cannot meet the consumption requirements of Chinese people.