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Total nutrient wheat flour and preparation method thereof, total nutrient wheat steamed bun and preparation method thereof

A full-nutrition, wheat flour technology, applied in the directions of dough preparation, pre-baking dough processing, baking, etc., can solve problems such as affecting the quality and taste of whole wheat flour, poor palatability, restricting development, etc. The effect of improving the puffing rate and solubility index, and improving the extrusion puffing effect

Pending Publication Date: 2021-04-30
CHANGSHA KAIXUE GRAIN & OIL FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing whole wheat flour generally contains coarse wheat bran, and coarse wheat bran contains cellulose, hemicellulose and a small amount of phytate, which cannot be digested and absorbed by the human body, and the existence of phytate is not conducive to The human body absorbs and utilizes calcium, iron and other minerals; in addition, coarse wheat bran contains sandstone, pesticides, and heavy metal residues, and the existence of these substances will also affect the quality and taste of whole wheat flour
The existence of the above problems makes whole wheat flour products rough in texture, poor in palatability, cumbersome in processing, difficult to produce and popularize, and seriously restricts its development

Method used

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  • Total nutrient wheat flour and preparation method thereof, total nutrient wheat steamed bun and preparation method thereof
  • Total nutrient wheat flour and preparation method thereof, total nutrient wheat steamed bun and preparation method thereof
  • Total nutrient wheat flour and preparation method thereof, total nutrient wheat steamed bun and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A complete nutritional wheat flour comprising the following components by weight percentage:

[0043] Wheat Flour 65%,

[0044] Puffed Wheat Bran Flour 35%,

[0045] Wherein each component of the wheat bran powder before puffing is prepared according to the following ratio:

[0046]

[0047]In this example, the fine wheat bran is a product extracted from the B4f section of the wheat flour milling process, the mass percentage of ash is less than 4.5%, the content of alkyl resorcinol is greater than 468 μg / g, and the particle size is 36 mesh.

[0048] In this embodiment, the secondary flour is a product extracted from the 7M section of the wheat flour milling process, the mass percentage of ash is less than 3.0%, the content of alkyl resorcinol is greater than 365 μg / g, and the particle size is 50 mesh.

[0049] In this example, common flour is a product extracted from B4, B5, 6M, 7M, 8M or 2T stages of the wheat flour milling process, the mass percentage of ash is l...

Embodiment 2

[0060] A kind of full-nutrition wheat steamed bread, the raw material component comprises the full-nutrition wheat flour in embodiment 1, comprises following raw material component by weight percentage:

[0061]

[0062] In this embodiment, the particle size of whole nutritional wheat flour is 80 mesh; the particle size of red date powder is 80 mesh; the particle size of glutinous rice flour is 80 mesh; the particle size of gluten powder is 80 mesh;

[0063] In this embodiment, steamed bun improver and yeast are also included, wherein the quality of steamed bun improver is 0.1% of the mass of raw materials for making full-nutrition wheat steamed bun powder; the quality of yeast is 0.5% of the mass of raw material for making full-nutrition wheat steamed bun powder.

[0064] A kind of preparation method of the full-nutrition wheat flour steamed bread in the above-mentioned present embodiment, comprises the following steps:

[0065] 2.1. Pour the full-nutrition wheat flour, ju...

Embodiment 3

[0071] A complete nutritional wheat flour comprising the following components by weight percentage:

[0072] Wheat Flour 70%,

[0073] Puffed Wheat Bran Flour 30%,

[0074] Wherein each component of the wheat bran powder before puffing is prepared according to the following ratio:

[0075]

[0076] In this example, the fine wheat bran is a product extracted from the B4f stage of the wheat flour milling process, the mass percentage of ash is less than 4.5%, the content of alkyl resorcinol is greater than 468 μg / g, and the particle size is 42 mesh.

[0077] In this embodiment, the secondary flour is a product extracted from the 7M section of the wheat flour milling process, the mass percentage of ash is less than 3.0%, the content of alkyl resorcinol is greater than 365 μg / g, and the particle size is 65 mesh.

[0078] In this example, common flour is a product extracted from B4, B5, 6M, 7M, 8M or 2T stages of the wheat flour milling process, the mass percentage of ash is le...

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Abstract

The invention discloses total nutrient wheat flour and a preparation method thereof, a total nutrient wheat steamed bun and a preparation method thereof. The total nutrient wheat flour comprises wheat flour and puffed wheat bran flour, and the preparation method comprises the following steps: mixing fine wheat bran, germs, wheat middling and common flour to prepare puffed wheat bran flour, and mixing the puffed wheat bran flour with the wheat flour to obtain the total nutrient wheat flour. The raw materials of the total nutrient wheat steamed bun comprise the total nutrient wheat flour, and the preparation method comprises the following steps: performing dough kneading, dough pressing, cutting, shaping, shaping, wet fermentation, dry fermentation and steaming on the total nutrient wheat flour so as to obtain the total nutrient wheat steamed bun. The total nutrient wheat flour contains the nutritional value of whole wheat flour, but does not contain coarse wheat bran, is comprehensive in nutrition and high in safety, can improve the nutritional value, taste and safety of steamed buns when being used for preparing the steamed buns, has the advantages of good palatability, excellent quality, rich nutrition, unique flavor, good food safety and the like, is easy to digest, and is suitable for various crowds to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of whole-nutrition wheat flour and wheat steamed bread containing whole-wheat flour, in particular to whole-nutrition wheat flour and a preparation method thereof, and whole-nutrition wheat steamed bread and a preparation method thereof. Background technique [0002] At present, the consumption level and demand of Chinese residents are constantly improving, and consumers' self-care awareness is gradually increasing. Convenient, fast, nutritious and safe food will be favored by more and more consumers. At the same time, increasing the digestion of whole grains can reduce cardiovascular and cerebrovascular diseases. , cancer, diabetes and other chronic diseases, so the intake of whole grains is conducive to the control of healthy weight. Wheat is composed of cortex (including outer skin and aleurone layer), embryo, and endosperm. Starch mainly exists in e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L7/17A23L7/191A23L7/104A23L19/00A23L33/10A21D8/04A21D8/02
CPCA23L7/198A23L7/115A23L7/152A23L7/17A23L7/191A23L7/104A23L19/09A23L33/10A21D8/047A21D8/02A23V2002/00A23V2200/308A23V2200/326A23V2200/328A23V2200/15A23V2250/1614A23V2250/5486A23V2250/76
Inventor 赵传文肖莲荣
Owner CHANGSHA KAIXUE GRAIN & OIL FOOD
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