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Method for manufacturing whole wheat flour after wheat germination processing

A technology of whole wheat flour and wheat, which is applied in the field of flour processing, can solve the problems affecting the sensory quality of wheat products, and achieve the effects of avoiding excessive germ growth, improving gelatinization characteristics, and increasing content

Inactive Publication Date: 2019-01-04
安徽雪莲面粉有限责任公司
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AI Technical Summary

Problems solved by technology

Although the process of whole wheat flour has been determined, the presence of ingredients such as dietary fiber directly affects the sensory quality of wheat products during the preparation of whole wheat flour

Method used

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Embodiment Construction

[0017] A method for preparing whole wheat flour after germination treatment of wheat comprises the following specific steps:

[0018] (1) Select wheat grains, remove moldy and broken grains, soak in 0.5% sodium hypochlorite solution for 30 minutes, then wash twice with distilled water, add pure water to soaked wheat grains, and soak for 8 hours at room temperature Finally, spread the wheat evenly in a germination tray that has been sterilized and covered with filter paper at the bottom, place it in a constant temperature incubator for germination and culture, and cultivate for 16 hours;

[0019] (2) After germination and cultivation, put it in a blast drying oven at 40°C for hot air drying, and perform enzyme inactivation treatment. After drying, the moisture content of the material should be controlled to be less than 15%, and then the dried material should be cooled to room temperature quickly, and then crushed at ℃ Store frozen in the refrigerator for later use;

[0020] (...

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Abstract

The invention discloses a method for manufacturing whole wheat flour after wheat germination processing. The method includes: soaking wheat grains before wheat germination processing in a condition ofconstant temperature, drying the wheat grains with hot air in an air-drying oven after wheat germination processing, deactivating enzyme to avoid germs from overgrowth, and proportionally adding squeezed fine bran powder into the dried wheat grains by a traditional bran back-filling method. Germinated wheat grains are used prepare the whole wheat flour, through grain germination, content of toxic, harmful and anti-nutrient substances in the grains can be decreased and even be eliminated, digestibility coefficients of protein and starch are promoted, content of nutrient substances including limiting amino acid, vitamins and the like is increased, pasting property of the wheat flour can be improved remarkably, and the prepared whole wheat flour can be used to prepare various kinds of cookedwheaten food including steamed buns, breads and the like.

Description

technical field [0001] The invention relates to the technical field of flour processing, in particular to a method for preparing whole wheat flour after germination treatment of wheat. Background technique [0002] In northern my country, wheat plays an irreplaceable role. In the 1980s, wheat was usually ground into macaroni. In the 1990s, the bran of wheat was removed, and wheat flour was accurately graded. However, in recent years, the high nutritional value of wheat rich in dietary fiber and B vitamins has become more more attention. Consumers' requirements for wheat products have also changed from simply satisfying survival needs to refined life, and now to healthy and natural life. Whole wheat flour, whole wheat steamed buns, whole wheat bread, etc. have attracted widespread attention. Compared with ordinary flour, whole wheat flour is rich in dietary fiber with high nutritional value, which is indispensable in human diet, and mineral elements such as vitamin B, manga...

Claims

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Application Information

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IPC IPC(8): A23L7/20A01C1/02
CPCA01C1/02A23L7/20
Inventor 宋孝海宋飞
Owner 安徽雪莲面粉有限责任公司
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