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Whole wheat flour producing process

A whole-wheat flour and flour technology, applied in food preparation, dough processing, food forming and other directions, can solve the problems of difficulty in crushing, fineness, astringency, coarseness, etc., and achieve high manufacturing cost, comprehensive nutrition, and good taste of finished products. Effect

Inactive Publication Date: 2006-08-02
冯家彪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the special structural properties of bran, it is difficult to crush it to a level as fine as flour, and it is rough and astringent when eaten, and has a strange smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1), the wheat bran after flour extraction is expanded by an extruder at a temperature of 120°C;

[0012] (2), the puffed wheat bran is pulverized to 80 orders in pulverizer;

[0013] (3) Mixing the puffed and pulverized wheat bran and flour evenly, the ratio is: flour: bran=100:20.

Embodiment 2

[0015] (1), the wheat bran after powder extraction is expanded by an extruder, and the temperature is 125°C;

[0016] (2), the puffed wheat bran is pulverized to 90 orders in pulverizer;

[0017] (3) Mix the puffed and pulverized wheat bran with flour evenly, the ratio is: flour: bran=100:25.

Embodiment 3

[0019] (1), the wheat bran after powder extraction is expanded by an extruder, and the temperature is 130°C;

[0020] (2), the puffed wheat bran is pulverized to 100 orders in pulverizer;

[0021] (3) Mix the puffed and pulverized wheat bran evenly with flour, the ratio is: flour: bran=100:30.

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PUM

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Abstract

The whole wheat flour producing process includes puffing wheat bran after producing flour in a puffing machine at 120-130 deg.c, crushing the puffed wheat bran in a crusher to 80-100 mesh, and final mixing crushed wheat bran and flour in the ratio of 20-30 to 100. The present invention features the whole wheat flour with comprehensive nutritious components and rich fiber benefiting human body; the simple production process with low cost; the solution of the technological problem of crushing wheat bran and eliminating its bad smell; and making whole wheat flour tasty and easy to digest.

Description

technical field [0001] The invention relates to a preparation method of edible wheat flour. Specifically, it relates to a preparation method of whole wheat flour. Background technique [0002] At present, crude fiber is more and more popular among people. Some people imagine that if wheat bran is processed and mixed into flour, it will greatly increase the nutritional value and taste of whole wheat flour. However, due to the special structural properties of bran, it is difficult to be crushed to the same degree of fineness as flour, and it is rough and astringent when eaten, and has a strange smell. Contents of the invention [0003] The purpose of the present invention is to provide a preparation method of whole wheat flour, which solves the technical problems that the bran is difficult to crush, thick, astringent and has a strange smell. [0004] The technical scheme of the present invention is as follows. [0005] A kind of preparation method of whole wheat flour is ...

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/10A23P1/14A23L7/10A23P30/38
Inventor 冯家彪孔庆美
Owner 冯家彪
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