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Waxy wheat dough balls and preparation method thereof

A production method and technology of waxy wheat, applied in the field of food processing, can solve the problems of poor rheological properties of waxy wheat dough, poor appearance of bread, large gap in the core wrap, etc., and achieve the effects of bright color, reasonable ratio and simple formula.

Inactive Publication Date: 2014-01-08
JIANGSU LIXIAHE REGION AGRI RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, waxy wheat dough has poor rheological properties, poor structure, dark color, and low score. Therefore, single waxy wheat flour is not suitable for making bread. steamed food
[0005] Gnocchi is a simple and convenient traditional noodle food in my country, and there is no detailed research report on its quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1) Kneading noodles: Weigh 140g of glutinous wheat flour and 60g of strong gluten common wheat flour, 200g of flour raw materials in total, then dissolve 4g of salt in 160ml of water, stir with chopsticks while adding water, the water temperature is about 25-30°C, and form a sticky mixture. Sticky dough.

[0022] 2) Proofing: The viscous dough is placed at a temperature of 25-30°C and a humidity of 30-40% to proof for 3 minutes.

[0023] 3) Forming and cooking: Use a spoon or chopsticks to clamp the viscous dough into an approximately round or long irregular shape with a diameter of about 1-3cm, put it in boiling soup water, and then cook for 3-5min. out of the pot.

Embodiment 2

[0025] 1) Kneading noodles: Weigh 140g of glutinous wheat flour and 60g of medium-gluten common wheat flour, 200g of flour raw materials in total, then dissolve 4g of salt in 240ml of water, stir with chopsticks while adding water, the water temperature is about 25-30°C, forming a thick paste shaped batter.

[0026] 2) Proofing: Put the viscous batter at a temperature of 25-30°C and a humidity of 30-40% to proof for 2 minutes.

[0027] 3) Forming and cooking: pour the viscous batter into boiling soup water with a spoon or chopsticks to form an irregular shape approximately round or strip-shaped with a diameter of about 1-3cm, then cook for 3-5 minutes, and then it will come out pot.

Embodiment 3

[0029] 1) Kneading noodles: Weigh 140g of glutinous wheat flour and 60g of strong gluten common wheat flour, a total of 200g of flour raw materials, then measure 80ml of water, stir with chopsticks while adding water, the water temperature is about 25-30°C, and form scattered tadpole-like Flock.

[0030] 2) Proofing: Put the tadpole-shaped flour wadding at a temperature of 25-30°C and a humidity of 30-40% to proof for 3 minutes.

[0031] 3) Cooking: Put the tadpole-shaped noodles into boiling soup water, then cook for 3-5 minutes, and then they can be taken out of the pot.

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Abstract

The invention discloses waxy wheat dough balls and a preparation method thereof. Main materials of the waxy wheat dough balls are flour and water, and each 100 parts of flour contains 40-95 parts of waxy wheat flour, 5-60 parts of medium-gluten or high-gluten common wheat flour and 40-120 parts of water; the waxy wheat dough balls also comprise 0-10 parts of auxiliary materials, wherein the auxiliary materials are one or multiple of edible salt, edible oil, seasoning and animal protein. Through mixing medium-gluten or high-gluten common wheat flour and waxy wheat flour, the excellent protein quality of medium-gluten or high-gluten common wheat and the excellent starch quality of waxy wheat flour are combined, so that the excellent elasticity of medium-gluten or high-gluten common wheat and the outstanding characteristics of easiness in gelatinization, high transparency and small breakdown value of waxy wheat are combined, and the high-quality dough balls with transparent color and tough, chewy and smooth mouthfeel can be prepared.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to glutinous wheat noodles and a preparation method thereof. Background technique [0002] Gnocchi is a kind of pasta that is very popular among the people. It is also called noodles in Yangzhou, Jiangsu. The main method is to mix water in the washbasin and make noodle cubes, and put the noodle cubes into boiling vegetable soup a little bit, or mix them into batter and pour them into boiling vegetable soup with a spoon, which can be used as soup or Make the main course. At present, there are also batch productions using mechanical processing methods. [0003] The quality of flour food is mainly determined by the protein and starch quality of flour. Protein content and quality determine 99.7% of the variation in bread volume and 89.1% of the variation in bread total score respectively; protein content and quality have a great relationship with noodle chewing force, noodle co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/105A23L1/168A23L7/143
CPCA23L7/109A23L7/143A23V2002/00A23V2200/08
Inventor 张伯桥张晓吕国锋高德荣李曼高致富臧淑江
Owner JIANGSU LIXIAHE REGION AGRI RES INST
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