Processing method of whole wheat flour

Abstract

The present invention belongs to the technical field of processing of agricultural products and particularly relates to a processing method of whole wheat flour. Wheat grains are washed clean, surface water content is dried, the dried wheat grains are placed in a puffing tank to conduct puffing, the puffed wheat grains are taken out, epidermis softening liquid is sprayed on the surface of the wheat grains to enable the surfaces of the wheat grains to be moistened to conduct further softening, the wheat grains are dried, the dried wheat grains are ground, the ground wheat grains are placed in a refrigerating chamber to conduct refrigerating, the wheat flour is stirred and blended once every 30 seconds during the refrigerating period, and the refrigerated wheat flour is ground again with a grind fineness of 90-100 meshes.

Description

technical field [0001] The invention belongs to the technical field of agricultural product processing, and in particular relates to a method for processing whole wheat flour. Background technique [0002] Wheat is a gramineous plant widely planted all over the world. The caryopsis of wheat is one of the staple foods of human beings. After being ground into flour, it can be used to make bread, steamed buns, biscuits, noodles and other foods. It contains starch, protein, sugar, Fat, vitamin B, lecithin, arginine and various enzymes have extremely high nutritional value. The tissue structure of wheat mainly includes cortex, aleurone layer, endosperm and germ. The cortex mainly contains cellulose and hemifiber The aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. The embryo is extremely nutritious and is the most abundant plant resource containing vitamin E. It also contains thiamine and riboflavin. Due to the indigestibility of wheat corte...

AI Technical Summary

Problems solved by technology

[0002] Wheat is a gramineous plant widely planted all over the world. The caryopsis of wheat is one of the staple foods of human beings. After being ground into flour, it can be used to make bread, steamed buns, biscuits, noodles and other foods. It contains starch, protein, sugar, Fat, vitamin B, lecithin, arginine and various enzymes have extremely high nutritional value. The tissue structure of wheat mainly includes cortex, aleurone layer, endosperm and germ. The cortex mainly contains cellulose and hemifiber The aleurone layer contains protein, B vitamins, minerals and a small amount of cellulose. The embryo is extremely nutritious and is the most abundant plant resource containing vitamin E. It also contains thiamine and riboflavin. Due to the indigestibility of wheat cortex, poor taste, darker color, and easy rancid germ, in order to improve the taste, color and storage stability of flour, generally flour will be processed after removing the cortex and germ. The flour processed in this way has a delicate taste and a longer storage time, but its nutritional value is greatly reduced compared to unprocessed wheat