Whole wheat flour making process

Abstract

The invention discloses a whole wheat flour making process. The process specifically includes following steps: (1), washing wheat to remove impurities, and wetting the wheat; (2), utilizing a roller crusher to extrude-smash the wheat, and obtaining endosperm powder and solid through a screen; (3), stirring the obtained solid for 10-30min, and obtaining wheat germ and bran through winnowing separation; (4), putting the wheat germ onto oil absorbing paper, and performing microwave drying; (5), doping Na2CO3 accounting for 0.004-0.007% of weight of the bran into the bran, well mixing, and transferring into a steaming kettle to remove moisture; (6), adding the wheat germ and the bran into a screw conveying hopper of an ultrafine smasher for smashing; (7), well mixing smashed bran and smashed germ endosperm powder to obtain whole wheat flour. The whole wheat flour produced by adopting the making process has existing exquisite taste and has nutrition of whole wheat, so that the needs of consumers for both taste and nutrition are met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a process for preparing whole wheat flour. Background technique [0002] Flour is a kind of powder made from wheat. It is the staple food in most areas of northern my country. Most of the existing flour is fine flour. 18% to 25%; the germ on which the wheat grains germinate only accounts for 1% to 2%; the endosperm accounts for about 80%. There is also aleurone layer adhesion between endosperm and wheat bran. Most of the existing flour is fine flour made by separating wheat bran, wheat germ and endosperm through milling process and grinding the endosperm. Such flour abandons the more fibrous wheat bran to improve the taste, but at the same time abandons the nutrient-rich germ. [0003] At present, the production process of whole wheat flour in China is as follows: sieving, winnowing, stone removal, brushing, sieving, crushing, sieving and packaging of wheat to complete ...

AI Technical Summary

Problems solved by technology

In this process, the feed grade bran produced is directly mixed with wheat flour, so the whole wheat flour obtained has the following disadvantages: (1) the flour color is poor, which affects the appetite of consumption

(2) The bran has not been processed, the palatability is poor, and it does not meet the standard requirements in terms of food requirements

(3) The wheat cleaning process is simple and the cleaning effect is poor. At the same time, because of the special shape of wheat grains and the dust in the ventral groove of wheat is difficult to clean, the content of inorganic substances in whole wheat flour after processing is high

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