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Wheat flour milling process and products thereof

A wheat and product technology, applied in baked food, baking, grain processing and other directions, can solve the problem of not including enzyme inactivation links or inhibition methods, and achieve the effect of enhancing gluten strength and lowering temperature rise

Active Publication Date: 2021-07-16
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is known that lipase does not rely on oxygen for the hydrolysis of fat, that is, it can still function in a hypoxic environment (Key issues and challenges in whole wheat flour milling and storage. Journal of CerealScience, 56(2), 119-126), and The method does not contain other equivalent inactivation steps or means of inhibition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0085] Wheat flour is prepared using the following steps:

[0086] Step 1: cleaning the whole grain wheat to obtain clean wheat, the water content of the clean wheat is 12.5% ​​before crushing, and the material temperature is 20°C;

[0087]Step 2: The clean wheat is directly sheared and impacted at an ambient temperature of 8°C (ultramicro impact mill 1000, Jingjing Powder Engineering Equipment Co., Ltd., the same below unless otherwise stated), and passed through a grinding zone classifier (impact The mill comes with its own accessories) to sort out qualified whole wheat flour (D[90] is 150μm); among them, the frequency of the main machine of the impact mill is 46Hz, and the frequency of the classifier is 10Hz;

[0088] Step 3: The above-mentioned whole wheat flour then enters the secondary classifying unit (the single machine is a 100-type air classifier, Jingjing Powder Engineering Equipment Co., Ltd., the same below unless otherwise stated), the frequency of the induced dr...

Embodiment 2

[0095] Wheat flour is prepared using the following steps:

[0096] Step 1: cleaning the whole grain wheat to obtain clean wheat, the water content of the clean wheat is 12.5% ​​before crushing, and the material temperature is 20°C;

[0097] Step 2: Use the whole wheat flour of Example 1 to enter the secondary grading unit, the frequency of the induced draft fan is 50 Hz, and the frequency of the first-stage grading machine is 21 Hz to obtain wheat flour a 1 ; The frequency of the second classifier is 38Hz to obtain wheat flour a 2 ; Obtain wheat milling b from the cyclone collector.

[0098] wheat flour a 1 , wheat flour a 2 And the discharge temperature of wheat milling b is 28.5±1°C.

[0099] wheat flour a 1 It contains 13.1% dietary fiber, 65.3% starch, 17.6% protein, and 2.2% ash; the wet gluten content is 35.5%, and the gluten index is 37.9%.

[0100] wheat flour a 2 It contains 10.7% dietary fiber, 70.4% starch, 15.4% protein, and 1.61% ash; the wet gluten content...

Embodiment 3

[0103] Wheat flour is prepared using the following steps:

[0104] Step 1: cleaning the whole grain wheat to obtain clean wheat, the water content of the clean wheat is 10.5% before crushing, and the material temperature is 0°C;

[0105] Step 2: At an ambient temperature of -1°C, the clean wheat is directly subjected to shear impact crushing, and the qualified whole wheat flour is sorted by a grinding zone classifier. Among them, the frequency of the main machine of the impact mill is 47Hz, and the frequency of the classifier is 10Hz;

[0106] Step 3: The above-mentioned whole wheat flour then enters the secondary grading unit (the single machine is a 100-type airflow classifier, Jingjing Powder Engineering Equipment Co., Ltd., the same below unless otherwise stated), the frequency of the induced draft fan is 40Hz, and the frequency of the first-stage classifier is 20Hz, get wheat milling a 1 ; The frequency of the second classifier is 42Hz to obtain wheat flour a 2 ; Obtai...

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PUM

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Abstract

The invention discloses a wheat flour milling process method and a plurality of wheat products prepared by the method. The wheat flour milling process method is characterized in that the particle size D [90] is subjected to secondary control by utilizing a micro-crushing and grading process, and the gluten protein activity in wheat can be reserved to the greatest extent on the premise of not needing special stabilizing treatment, so that the wheat products which can be stable for a long time, meet the standard and are wide in application are obtained. The invention also discloses an application of the wheat products prepared by the process method in preparation of food or intermediate products of the food.

Description

technical field [0001] The invention relates to a production method and product of wheat flour, belonging to the technical field of food processing. Background technique [0002] my country is moving towards a higher level of national food security. The people's life has changed from food and clothing to well-off, and the demand for rations pays more attention to greenness, safety, nutrition and health. In ration consumption, 80% of high-quality rice noodles and 20% of whole grains, miscellaneous grains and potatoes can meet the needs of the people. The good life needs to grow. [0003] Cereals are known to be an important source of dietary B vitamins. Some nutrients (especially micronutrients) in wheat are concentrated in the wheat cortex (seed coat, pericarp and aleurone layer) and germ. The higher the flour extraction rate, the closer the nutritional components are to whole wheat grains; close to the endosperm. With the improvement of processing precision, although th...

Claims

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Application Information

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IPC IPC(8): B02C9/04A23L7/10A23L7/109A21D2/36A21D13/02
CPCB02C9/04A23L7/198A23L7/109A21D2/36A21D13/02
Inventor 刘泽龙陈艳任晨刚杜昱蒙刘芯羽任国宝郑炳泰陈潜杨佳
Owner COFCO GROUP
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