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Coarse cereal bread flour and preparation method thereof

A technology of bread flour and miscellaneous grain flour, which is applied in the preparation of miscellaneous grain bread flour and the field of miscellaneous grain bread flour, can solve the problems of over-reliance on health, nutrition, unsatisfactory digestion and absorption performance of food additives, threats, etc., to improve taste and processing Performance, good processing characteristics, shelf-life extension effect

Inactive Publication Date: 2016-02-03
NINGXIA JIADAO HALAL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The processing properties of the flour or bread flour of the above invention, as well as the taste, volume, aroma and other characteristics of the bread prepared with it, nutrition, digestion and absorption properties, etc. are not satisfactory, and the excessive dependence on food additives also poses a potential threat to health.

Method used

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  • Coarse cereal bread flour and preparation method thereof
  • Coarse cereal bread flour and preparation method thereof
  • Coarse cereal bread flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A miscellaneous grain bread flour, comprising the following raw materials in parts by weight: high-gluten wheat flour: auxiliary powder: puffed miscellaneous grain rice=9:1:0.5;

[0057] The mass part array of the auxiliary powder is: wheat bran powder: oat bran powder: corn flour: black rice flour=5:1:2:2;

[0058] The mass fraction of the expanded miscellaneous grain rice is: expanded buckwheat rice: expanded sorghum rice = 1:0.5;

[0059] The multigrain bread flour has the mixed smell of wheat and miscellaneous grains, and the taste is normal without peculiar smell;

[0060] The said miscellaneous grain bread flour has a dietary fiber content of not less than 6.0%, a wet gluten content of ≥33%, ash content (on a dry basis) of ≤2.80%, and a fineness that all pass through a CQ14 sieve with a falling number of 350-400s and a moisture content of ≤13.5%;

[0061] Sand content ≤0.02%; magnetic metal objects ≤0.003g / kg; fatty acid value (calculated on wet basis), mgKOH / 10...

Embodiment 2

[0086] A miscellaneous grain bread flour, comprising the following raw materials in parts by weight: high-gluten wheat flour: auxiliary powder: puffed miscellaneous grain rice=7:1:0.5;

[0087] The number of parts by mass of the auxiliary powder is: wheat bran powder: buckwheat bran powder=5:1;

[0088] The puffed miscellaneous grain rice is puffed oat rice;

[0089] The multigrain bread flour has the mixed smell of wheat and miscellaneous grains, and the taste is normal without peculiar smell;

[0090] Said miscellaneous grain bread flour, dietary fiber content not less than 6.0%, wet gluten content ≥ 33%, ash content (calculated on dry basis) ≤ 2.80%, thickness, all pass CQ14 sieve, falling number 300-350s, moisture content ≤13.5%;

[0091] Sand content ≤0.02%; magnetic metal objects ≤0.003g / kg; fatty acid value (calculated on wet basis), mgKOH / 100g, ≤80;

[0092] The above percentage "%" is the mass percentage;

[0093] The invention relates to a preparation method of m...

Embodiment 3

[0106] A miscellaneous grain bread flour, comprising the following raw materials in parts by weight: high-gluten wheat flour: auxiliary powder: puffed miscellaneous grain rice=8:1:1.5;

[0107] The mass part array of the auxiliary powder is: buckwheat flour: corn flour=0.5-1:2-3;

[0108] The puffed miscellaneous grain rice is puffed oat rice;

[0109] The multigrain bread flour has the mixed smell of wheat and miscellaneous grains, and the taste is normal without peculiar smell;

[0110] The bread flour of miscellaneous grains has a dietary fiber content of not less than 6.0%, a wet gluten content of ≥33%, ash content (on a dry basis) of ≤2.80%, and a fineness that all pass through a CQ14 sieve with a falling number of 300-350 and a moisture content of ≤13.5%;

[0111] Sand content ≤0.02%; magnetic metal objects ≤0.003g / kg; fatty acid value (calculated on wet basis), mgKOH / 100g, ≤80;

[0112] The above percentage "%" is the mass percentage;

[0113] The invention relates ...

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Abstract

The invention relates to coarse cereal bread flour and a preparation method of the coarse cereal bread flour, and belongs to the technical field of grain processing and processing of food raw materials. According to the coarse cereal bread flour, high-gluten wheat flour is used as basic flour, auxiliary flour is added, and puffing coarse cereals are added, so that the prepared granular coarse cereal bread flour has favorable processing properties and excellent baking quality; besides, the coarse cereal bread flour is used for making bread, various respects of mouth feel, digestibility and the like are better than those of common bread flour, and the nutrition is more reasonable. The auxiliary flour is at least one of wheat bran flour, coarse cereal flour and coarse cereal bran flour, wherein the coarse cereal flour includes but is not limited to buckwheat flour, oat flour, corn flour and black rice flour; the coarse cereal bran flour includes but is not limited to buckwheat bran flour, oat bran flour, corn bran flour and black rice bran flour; the puffing coarse cereal flour includes but is not limited to puffing oat flour, puffing buckwheat rice and puffing sorghum rice. According to the characteristics of the raw materials, the raw materials are processed through various technologies, so that the condition and the mouth feel of the made bread are both better than those of like products sold in the market.

Description

technical field [0001] The invention relates to miscellaneous grain bread flour and a preparation method of the miscellaneous grain bread flour, belonging to the technical fields of grain processing and food raw material processing. Background technique [0002] Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium, and zinc. Carbohydrates account for about 60%, and protein exceeds 10%. It has various tastes, is easy to digest, absorb, and is convenient to eat. Very popular. Bread flour, made from hard wheat, has high gluten content, generally controlled between 32.5-34.0%. The quality of gluten is good, the toughness is big, the elasticity is good, and the bubble volume is big. Commonly used bread flour formulas contain potassium bromate and whitening agents to varying degrees, and long-term consumption poses a potential threat to human health. [0003] With the continuous improvement of living standards...

Claims

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Application Information

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IPC IPC(8): A21D2/36
CPCA21D2/36
Inventor 陈玮琳何兰兰
Owner NINGXIA JIADAO HALAL FOOD
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