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Preparation method of instant wheat flour

A technology of wheat flour and low-gluten wheat flour, applied in the direction of food science, etc., to achieve the effects of avoiding peculiar smell, enhancing water absorption performance, and increasing porous structure

Inactive Publication Date: 2020-03-27
安徽省东博米业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wheat is the largest food crop. Wheat flour prepared from wheat is rich in nutrients and is the main source of pasta. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. High-gluten flour is more suitable for making bread, pastries, muffins, etc. Medium-gluten flour is more suitable for making steamed buns, dumplings, steamed buns and noodles, etc. Low-gluten flour is more suitable for making cakes, muffins, biscuits and tarts skin, etc., but the existing flour is first mixed with the dough, and then the dough is used to prepare flour products. At present, there is no instant flour on the market that can be directly drunk after brewing with hot water. Therefore, it is necessary to develop and apply flour to expand the use of flour. Application range

Method used

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  • Preparation method of instant wheat flour
  • Preparation method of instant wheat flour

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Experimental program
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Effect test

Embodiment 1

[0023] A preparation method for instant wheat flour, comprising the following steps:

[0024] Put the low-gluten wheat flour in an oven, adjust the oven temperature to 65°C, and dry until the moisture content is 0-2%, conduct preliminary gelatinization of wheat starch, increase the aroma of wheat starch, slowly remove residual moisture, and improve the quality of wheat starch. The brittleness of the particles is conducive to the further crushing of low-gluten wheat flour to obtain dried powder; then add purified water to the dried powder, mix well, make the water content 16-18%, and freeze at -21°C for 20 hours to make a preliminary paste After high and low temperature stress treatment after melting, it can enhance the water absorption performance and instant stability of starch, and inhibit the stratification of wheat flour after instant dissolution to obtain frozen powder; then take out the frozen powder and thaw it with microwave heating at a frequency of 500MHz to completel...

Embodiment 2

[0027] A preparation method for instant wheat flour, comprising the following steps:

[0028] Put the low-gluten wheat flour in an oven, adjust the oven temperature to 70°C, and dry until the water content is 0-2%, conduct preliminary gelatinization of wheat starch, increase the aroma of wheat starch, slowly remove residual moisture, and improve the quality of wheat starch. The brittleness of the particles is conducive to the further crushing of low-gluten wheat flour to obtain dried powder; then add purified water to the dried powder, mix well, make the water content 16~18%, and freeze at -22°C for 22 hours to make a preliminary paste After high and low temperature stress treatment after melting, the water absorption performance and instant stability of starch can be enhanced, and the stratification phenomenon after wheat flour instant dissolution can be suppressed to obtain frozen powder; then the frozen powder is taken out and microwave heating thaws at a frequency of 600MHz...

Embodiment 3

[0031] A preparation method for instant wheat flour, comprising the following steps:

[0032]Put the low-gluten wheat flour in an oven, adjust the oven temperature to 75°C, and dry until the moisture content is 0-2%, conduct preliminary gelatinization of wheat starch, increase the aroma of wheat starch, slowly remove residual moisture, and improve the quality of wheat starch. The brittleness of the particles is conducive to the further crushing of low-gluten wheat flour to obtain dried powder; then add purified water to the dried powder, mix well, make the water content 16~18%, put it in -23℃ for 24 hours, and make a preliminary paste After high and low temperature stress treatment after melting, the water absorption performance and instant stability of starch can be enhanced, and the stratification phenomenon after wheat flour instant dissolution can be inhibited to obtain frozen powder; then the frozen powder is taken out, and microwave heating and thawing is carried out at a...

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Abstract

The invention mainly relates to the technical field of wheat flour processing, and discloses a preparation method of instant wheat flour. The preparation method comprises the following steps of performing drying, performing freezing, performing enzymolysis, performing drying, performing post-treatment and performing packaging. The preparation method of the instant wheat flour provided by the invention is simple, the prepared instant wheat flour is rich in wheat fragrance and fine and smooth in mouth feel, when the instant wheat flour is eaten, hot water is directly added to the instant wheat flour, the instant wheat flour can be eaten after uniform stirring, the preparation method is simple and convenient, and an eating method of wheat is added.

Description

technical field [0001] The invention mainly relates to the technical field of wheat flour processing, in particular to a preparation method of instant wheat flour. Background technique [0002] Wheat is the largest food crop. Wheat flour prepared from wheat is rich in nutrients and is the main source of pasta. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. High-gluten flour is more suitable for making bread, pastries, muffins, etc. Medium-gluten flour is more suitable for making steamed buns, dumplings, steamed buns and noodles, etc. Low-gluten flour is more suitable for making cakes, muffins, biscuits and tarts skin, etc., but the existing flour is first mixed with the dough, and then the dough is used to prepare flour products. At present, there is no instant flour on the market that can be directly drunk after brewing with hot water. Therefore, it is necessary to develop and...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L5/00
CPCA23L5/00A23L7/104A23L7/198
Inventor 史自顺刘德田
Owner 安徽省东博米业有限公司
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