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Method for preparing special whole-wheat bread flour through compounding of sprouted wheat flour and vital wheat gluten

A technology for sprouting wheat and whole-wheat bread, applied in the field of food processing, can solve the problems of low texture and taste of whole-wheat products, and achieve the effects of shortening germination time, improving taste, saving manpower and cost

Inactive Publication Date: 2017-09-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nutrients contained in whole grain bran and germ, such as rich dietary fiber, vitamins, minerals, etc., so adding whole grain bran and germ to flour to prepare whole wheat flour has become a hot spot in flour research, however Whole grain products have less texture and taste than refined wheat products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select 10.0 kg of complete and plump wheat seeds to sieve, wash off the bran powder and dust on the surface of the wheat, rinse with deionized water, place the wheat seeds on the seed cultivation bed, add 5.0 L of deionized water, and add 5.0 g of β- Cyclodextrin-cinnamaldehyde inclusion compound, wherein the inclusion molar ratio of β-cyclodextrin and cinnamaldehyde is 1:1, and then germinate at 35°C and 90% humidity, and the germination time is controlled to 12h. At the end of germination, wash it three times with deionized water and immediately put it in an oven to dry. Use automatic drying equipment, dry with constant air volume of hot and cold air, set the drying temperature at 40°C, and set the moisture value at 12%. Moisture is detected regularly, and the drying will automatically stop when the moisture content of germinated wheat reaches 12%. The dried germinated wheat is pulverized, passed through a 100-mesh sieve, and then mixed with normal wheat flour at a ra...

Embodiment 2

[0024] Select 10.0 kg of complete and plump wheat seeds to sieve, wash off the bran powder and dust on the surface of the wheat, rinse with deionized water, place the wheat seeds on the seed cultivation bed, add 10.0L of deionized water, and add 10.0g of β- Cyclodextrin-allyl isothiocyanate clathrate, wherein the inclusion molar ratio of β-cyclodextrin to allyl isothiocyanate is 1:0.5, and then placed under the conditions of 30°C and 85% humidity Germination, germination time control is 18h. At the end of germination, wash it three times with deionized water and immediately put it into the oven to dry. Use automatic drying equipment, dry with constant air volume of hot and cold air, set the drying temperature to 60°C, and the moisture value to 12%. Moisture is detected regularly, and the drying will automatically stop when the moisture content of germinated wheat reaches 12%. The dried germinated wheat is pulverized, passed through a 100-mesh sieve, and then mixed with normal...

Embodiment 3

[0026] Select 10.0 kg of complete and plump wheat seeds to sieve, wash off the bran powder and dust on the surface of the wheat, rinse with deionized water, place the wheat seeds on the seed cultivation bed, add 5.0L of deionized water, and add 20.0g of β- Cyclodextrin-natamycin inclusion complex, wherein the inclusion molar ratio of β-cyclodextrin and natamycin is 0.5:1, then germinate at 25°C and 95% humidity, and the germination time is controlled to 24h . At the end of germination, wash it three times with deionized water and immediately put it into the oven to dry. Use automatic drying equipment, dry with constant air volume of hot and cold air, set the drying temperature to 50°C, and set the moisture value to 12%. Moisture is detected regularly, and the drying will automatically stop when the moisture content of germinated wheat reaches 12%. The dried germinated wheat is pulverized, passed through a 100-mesh sieve, and then mixed with normal wheat flour at a ratio of 30...

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PUM

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Abstract

The invention relates to a method for preparing special whole-wheat bread flour through compounding of sprouted wheat flour and vital wheat gluten, and belongs to the technical field of food processing. According to the method disclosed by the invention, the special whole-wheat bread flour is prepared in a crushing and refilling manner. The sprouted wheat flour and the vital wheat gluten are compounded, so that the loss of gluten protein in the special whole-wheat bread flour is complemented, the water absorption of dough is increased, the elasticity and the air binding capacity of the dough are strengthened, and the specific volume and the scratchability of bread are increased; constant wind amount of hot and cold wind and a fully automatic drying method are adopted, so that nutrient components and functional factors in sprouted wheat are furthest reserved; and cyclodextrin-antibacterial agent inclusion compounds are added, so that the propagation of microorganisms in a wheat sprouting process is restrained, and the quality of the sprouted wheat is improved. The method disclosed by the invention is simple in technological flow, the raw materials are easy to obtain, and the cost is low; and compared with ordinary whole-wheat bread, whole-wheat bread made by the special whole-wheat bread flour is rich in components of dietary fibers, functional necessary amino acids including phenylalanine, valine, leucine and isoleucine, vitamins, phenols substances, gamma-aminobutyric acid and the like, and the nutrient value and the mouth feel of the whole-wheat bread are greatly increased.

Description

technical field [0001] The invention relates to a method for preparing special flour for whole-wheat bread by compounding gluten flour with germinated wheat flour, and belongs to the technical field of food processing. Background technique [0002] Due to the quickening pace of life, bread has gradually appeared in the daily diet of our people in recent years. In order to improve the nutritional structure of wheat bread, other flours are usually compounded, and the most rapid development is the research on whole wheat flour. Nutrients contained in whole grain bran and germ, such as rich dietary fiber, vitamins, minerals, etc., so adding whole grain bran and germ to flour to prepare whole wheat flour has become a hot spot in flour research, however Whole wheat products have a lower texture and mouthfeel than refined wheat products. [0003] Affected by cloudy and rainy weather or high moisture content, wheat pile heating during storage, etc., the probability of wheat ear ge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3463A23L3/3499A23L3/3517A23L7/10A23L7/20A23L33/00
CPCA23L3/3463A23L3/3499A23L3/3517A23V2002/00A23L7/10A23L7/20A23L33/00A23V2200/328A23V2200/326
Inventor 徐学明龙杰吴凤凤金征宇田耀旗王金鹏焦爱权杨哪周星赵建伟柏玉香陈益胜
Owner JIANGNAN UNIV
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