Special buckwheat flour and flour product prepared from special buckwheat flour

Abstract

The invention provides special buckwheat flour and a flour product prepared from the special buckwheat flour. The special buckwheat flour provided by the invention has the stability TSI of 3-8, torque difference of 0.05-0.55 and a disintegration ratio of 10-32%. The invention further provides a method for evaluating the quality of the special buckwheat flour, a method for improving the quality of the special buckwheat flour, application of the TSI, the torque difference and the disintegration ratio in evaluating the quality of the special buckwheat flour and application of the TSI, the torque difference and the disintegration ratio in controlling the quality of the special buckwheat flour. The flour product is prepared from the special buckwheat flour provided by the invention. Bowl balls prepared from the bowl ball flour prepared in the invention have the advantages of being full and uniform in tissue, rich in elasticity and toughness, tasty and refreshing in taste, not sticky to teeth, chewy and the like.

Description

technical field [0001] This application belongs to the field of food processing. Specifically, the application provides a special buckwheat flour and flour products prepared therefrom. The present application also provides a method for evaluating the quality of the special buckwheat flour and a method for improving the quality of the special buckwheat flour. Background technique [0002] Wan Tuan, also known as Wan Tuo, is a Shanxi snack. It is a buckwheat noodle product processed by adding buckwheat flour to water and stirring it into a thin paste, and then cooking and cooling. In the past, bowl holders were mainly made by traditional handicrafts and sold in the form of small stalls. At present, with the industrialization of the food industry and the development of e-commerce, the sales of bowl products have become increasingly widespread, and living standards have improved. , People are increasingly fond of miscellaneous grains and have higher and higher requirements for...

AI Technical Summary

Problems solved by technology

However, due to the diversification of buckwheat varieties and production areas in the market, the phenomenon of mixed varieties and mixed harvests is very common, it is difficult to purchase a single pure buckwheat variety, and the difference in the processing technology of buckwheat flour has led to the purchase of buckwheat flour in the market. The quality of the products varies greatly, and it is also accompanied by the fact that the bowls are difficult to stir evenly after steaming, resulting in hard lumps, and the taste of the bowls is hard, poor in elasticity, sticky to the teeth, and easy to break.

[0003] It has been reported in the literature that the sensory properties of different buckwheat varieties are different. The Xinong 9987 buckwheat dough has strong elasticity and chewiness, and low viscosity, which is suitable for making bowls (Wang Yijing. Study on the quality characteristics of different grades of buckwheat flour [D].), sweet buckwheat is more suitable for making buckwheat bowls than tartary buckwheat, and the buckwheat variety most suitable for making bowls is Inner Mongolia small-grain sweet buckwheat (Zheng Junjun. Powder properties of different buckwheat varieties and their processing applicability for gel food Research [D].2009.), the current literature only studies the impact of different buckwheat varieties on the bowl products, but there is no research on the specific physical characteristics that affect the quality of bowl products and the differences in bowl products caused by processing technology. clear conclusion

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