Process for improving rheological property of wheat flour

Abstract

The invention discloses a wheat flour rheological property improving process, which comprises screening, mixed enzyme preparation, auxiliary agent preparation, heat treatment and mixing.The wheat flour rheological property improving process has the beneficial effects that a first screening layer and a second screening layer are arranged in a screening box, the first screening layer can rapidly screen out large hardened blocks in wheat flour, and the second screening layer can rapidly screen out the large hardened blocks in the wheat flour; the second screening layer can screen out large particles in the wheat flour and conduct layered screening on the wheat flour, then the screening strength of the wheat flour is improved, the wheat flour screened by the screening device is finer and smoother, meanwhile, through layered screening, it is avoided that large hardened blocks are gathered to block meshes, then the screening speed is affected, and the screening efficiency is improved. And therefore, the use efficiency of the screening device is further improved.

Description

technical field [0001] The invention relates to the technical field of improving the rheological properties of wheat flour, in particular to a process for improving the rheological properties of wheat flour. Background technique [0002] Wheat flour is flour processed from wheat. It generally refers to the flour after bran is extracted. It is one of the staple foods of residents in northern my country. It is the first batch of licensed products that the country implements food production license management. Its main nutrient is starch. , followed by protein, fat, vitamins, and other minerals and trace elements, etc., and starch can be converted into various sugars after being eaten by people, which provides energy for people's body functions, which is very important. [0003] The Chinese patent with application number CN202011046944.4 discloses a method for improving the rheological properties of wheat flour dough, which relates to the technical field of wheat flour. It rela...

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Problems solved by technology

[0005] The purpose of the present invention is to solve existing a kind of wheat flour rheological property improving technique in use process, the efficiency of processing production is poor, affects the wheat flour rheological property The progress of the improvement, and the screening device used in the process of improving the rheological properties of wheat flour is not refined enough to screen wheat flour, which will affect the results of improving the rheological properties of wheat flour, and in the process of improving the rheological properties of wheat flour. The screening device exposes wheat flour to the air during the process of screening wheat flour, which will cause dust pollution, which will seriously cause explosions. At the same time, the surrounding environment will also pollute the wheat flour, which will affect the quality of wheat flour. In the process of adding wheat flour to the screening device used in the performance improvement process, the wheat flour cannot enter the screening device uniformly, thereby reducing the screening speed, thereby affecting the efficiency of the entire wheat flour rheological performance improvement process. The existing one During the use of this rheological property improvement process of wheat flour, the wheat flour is not dried, so that the gelatinization temperature of wheat flour cannot be reduced, which is not conducive to the storage of wheat flour, and the rheological property improvement process of wheat flour is proposed

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