Preparation method of whole wheat flour

Abstract

The invention discloses a preparation method of whole wheat flour, and relates to the technical field of grain processing. The preparation method of the whole wheat flour comprises the following steps: subjecting dried wheat kernels to grinding and sieving to obtain wheat kernel powder for later use; subjecting bran and germ to airflow puffing treatment at 75-95 DEG C, and then performing grindingand sieving to obtain a powder mixture of the bran and the germ for later use; and uniformly mixing the wheat kernel powder and the powder mixture to obtain the whole wheat flour. The preparation method of the whole wheat flour provided by the invention firstly performs low-temperature airflow puffing treatment on the wheat bran and germ, and then backfills the mixture into the wheat powder to obtain the whole wheat flour. The whole wheat flour is rich in nutrients, and is not easy to get rancid.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a preparation method of whole wheat flour. Background technique [0002] When whole grain wheat is milled, it is only crushed without removing the bran, that is, whole grain wheat contains bran and germ, and the flour formed by all grinding is called whole wheat flour. The flour is rich in minerals, dietary fiber and vitamins, which is beneficial to human health and digestion and absorption, and is also beneficial to diabetics. [0003] Whole wheat flour contains bran and germ. Among them, the texture of bran is tight and tough, and its physical properties are quite different from that of refined white wheat flour (basically all of which is the endosperm part of wheat), which has a diluting effect on gluten protein, which will cause the taste of whole wheat flour to be rough and astringent , smelly and difficult to digest, which reduces the quality of whole wheat flour...

AI Technical Summary

Problems solved by technology

Among them, the texture of bran is tight and tough, and its physical properties are quite different from that of refined white wheat flour (basically all of which is the endosperm part of wheat), which has a diluting effect on gluten protein, which will cause the taste of whole wheat flour to be rough and astringent , smelly and difficult to digest, which reduces the quality of whole wheat flour; and wheat germ is rich in a variety of nutrients and a variety of vigorous enzymes, which makes whole wheat flour easily rancid and deteriorates, thus shortening the storage time of whole wheat flour

Therefore, when whole wheat flour is processed, most of the above-mentioned problems will be stabilized. At present, the commonly used treatment methods include extrusion puffing treatment, hot air drying treatment and steam explosion treatment. Or the destructive way of high pressure, which leads to the loss of nutrients and color deterioration of whole wheat flour, thus reducing the quality of whole wheat flour products, changing the color, and weakening the aroma of wheat flour, which in turn restricts the development of the wheat flour industry. Affected the promotion of wheat flour food

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