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Wheat flour composition

A technology of wheat flour and composition, which is applied in the direction of baking mixture, food science, dough/premix, etc., can solve the problems such as no one is clear, and achieve the effect of improving quality and performance

Active Publication Date: 2020-07-24
WILMAR SHANGHAI BIOTECH RES & DEV CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The particle size distribution of wheat flour is closely related to the quality of wheat flour, which is mainly affected by the raw wheat grain and milling process. Many literatures have studied and discussed this, but So far, there is no clear conclusion as to which range of wheat flour particle size distribution is the best quality (Su Dongmin, Li Yihe, A Review of Wheat Flour Particle Size Research, Grain and Feed Industry, No. 3, 2006, p. 7-9)

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The preparation method of the material under the 45 micron sieve: Place 160 μm sieve, 125 μm sieve, 100 μm sieve, 63 μm sieve, 45 μm sieve on the Buhler MLUA test sieve from top to bottom, put 400g flour on the top layer On the 160μm flour sieve, sieve at 260rpm for 10min, and take the material under the 45μm sieve.

[0071] The preparation method of the material between the 45-63 micron sieves: Place 160 μm sieves, 125 μm sieves, 100 μm sieves, 63 μm sieves, and 45 μm sieves on the Buhler MLUA test sieve from top to bottom, and put 400g of flour on the On the top 160 μm screen, sieve at 260 rpm for 10 minutes, and take the materials between the 45 μm and 63 μm screens.

[0072] Preparation method of materials between 63-100 micron sieves: Place 160 μm sieves, 125 μm sieves, 100 μm sieves, 63 μm sieves, 45 μm sieves on the Buhler MLUA test sieve from top to bottom, put 400g flour on On the topmost 160 μm screen, sieve at 260 rpm for 10 minutes, and take the materials b...

Embodiment 2

[0078] The particle size distribution of the material obtained after mixing the 45-63 micron sieve material prepared in Example 1 and the 63-100 micron sieve material in a ratio (mass ratio) of 4:96 is as follows:

[0079] Particle size range volume percentage 0-2um,% 0.1 2-40um,% 10.7 40-100um, % 61.6 100-200um, % 27.6

[0080] After testing, the GPI of the flour obtained in Example 2 is 70.3%, and the bran star content is 4.4%.

Embodiment 3

[0082] The particle size distribution of the material obtained after mixing the material under the 45 micron sieve prepared in Example 1 and the material between the 63-100 micron sieve in a ratio (mass ratio) of 7:93 is as follows:

[0083] Particle size range volume percentage 0-2um,% 0.3 2-40um,% 14.5 40-100um, % 58.5 100-200um, % 26.7

[0084] After testing, the GPI of the flour obtained in Example 3 is 69.5%, and the bran star content is 4.4%.

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Abstract

The invention provides a wheat flour composition. The composition comprises, in percentage by volume, 85-91% of wheat flour with a particle size of 40-200 [mu]m and 26-32% of wheat flour with a particle size of 100-200 [mu]m. Compared with the prior art, the obtained wheat flour composition of the invention has higher GPI (larger than 69.5%) and lower bran content (smaller than 5.5%), and improvesproperties of wheat products (such as flour products), such as specific volume, elasticity, appearance, color, structure and stickiness.

Description

technical field [0001] This application belongs to the field of food processing. In particular, the application relates to a flour composition. Background technique [0002] The particle size distribution of wheat flour is closely related to the quality of wheat flour. It is mainly affected by the raw wheat grain and milling process. Many literatures have studied and discussed this, but so far there is no clear conclusion. Where is the particle size distribution of wheat flour? The quality within the range is the best (Su Dongmin, Li Yihe, A Review of Wheat Flour Particle Size Research, Grain and Feed Industry, No. 3, 2006, pages 7-9). Chen Cheng et al., Effects of Wheat Flour Particle Size Ratio on the Quality of Steamed Bread, Grain, Oil and Food Science and Technology, Issue 5, 2015, pages 17-23, discloses that Guomai 301 is used as raw material, and the particle size is 9XX / 11XX through experimental milling. , 11XX / 13XX, 13XX / -three kinds of wheat flour were mixed and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A21D10/00A21D13/00
CPCA23L7/10A21D10/005A21D13/00
Inventor 姚科邓玉雯王洋洋李辉
Owner WILMAR SHANGHAI BIOTECH RES & DEV CENT
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