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Flour produced from combined wheat

A technology of wheat flour and base flour, which is applied in the field of flour processing, can solve the problems of promotion restrictions and inconformity with natural flour, and achieve the effect of satisfying natural nutrition and taste

Inactive Publication Date: 2007-08-29
裴志文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the fact that there is no real multi-purpose flour suitable for family use on the market, some experts have proposed to use improvers to add flour to achieve the purpose of producing flour for different purposes. The main defect of this idea is It does not meet the needs of people to eat natural flour, so its promotion is subject to certain restrictions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A combined wheat flour, which is composed of base powder A and base powder B, wherein the base powder A is: wheat flour with a particle size of 350 μm-1500 μm, a powder content of 80-90%, a powder content of less than 150 μm, and a powder content of 7-13%, and damaged starch 4-6%, 1.4 ≤ ash content < 2.0, germ powder extraction ≥ 60% of the total germ, aleurone extraction ≥ 30% of the total bran; base powder B: fineness all passed CB46 Sieve, wet gluten content ≥ 32%, damaged starch < 10%, falling value ≥ 250s, stability time ≥ 3.5min, the weight ratio of base powder A and base powder B: A:B=0.3:2. This powder is used to make white steamed buns and bread, etc.

Embodiment 2

[0018] A combined wheat flour, which is composed of base powder A and base powder B, wherein the base powder A is: wheat flour with a particle size of 350 μm-1500 μm has a powder content of 80-90%, and a powder content of less than 150 μm is 7-13%. Starch 4-6%, 1.4 ≤ ash content < 2.0, germ powder extraction ≥ 60% of the total germ, aleurone extraction ≥ 30% of the total bran; base powder B is: wheat flour fineness all Pass CB46 sieve, wet gluten content ≥ 32%, damaged starch < 10%, falling value ≥ 250s, stability time ≥ 3.5min, the weight ratio of base powder A and base powder B is A:B=1:2. This powder is whole powder and can be used to make various pasta.

Embodiment 3

[0020] A combined wheat flour, which is composed of base powder A and base powder B, wherein the base powder A is: wheat flour with a particle size of 350 μm-1500 μm has a powder content of 80-90%, and a powder content of less than 150 μm is 7-13%. Starch 4-6%, 1.4 ≤ ash content < 2.0, germ powder extraction ≥ 60% of the total germ, aleurone extraction ≥ 30% of the total bran; base powder B is: wheat flour fineness all Pass CB46 sieve, wet gluten content ≥ 32%, damaged starch < 10%, falling value ≥ 250s, stability time ≥ 3.5min, the weight ratio of base powder A and base powder B is A:B=1.8:2. This powder is coarse grain black flour steamed bun powder with strong bran flavor.

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Abstract

A self-regulatable wheat flour is composed of the basic flour A containing the (350-1500)-micron flour particles (80-90 wt.%), (less than 150)-micron flour particles (7-13) and damaged starch (4-6), and the basic flour B sieved by the sieve No.CB46. Said basic flour A and B can be mixed by any proportion as will.

Description

technical field [0001] The invention relates to a combined wheat flour and belongs to the technical field of flour processing. Background technique [0002] Wheat flour is a common product in human daily life, especially in my country with a large population, and the annual consumption of flour is very large. With the progress of society and the improvement of living standards, in order to meet the needs of different consumer groups, wheat flour varieties have been diversified. Special first flour, special second flour, high-gluten wheat flour; special flour is divided into bread flour, dumpling flour, noodle flour, steamed bun flour, biscuit flour, pastry flour, self-rising flour, etc.; there is no substantial difference from the above flour but the name Different rich and strong powder, whitening powder, advanced general purpose powder, folk heart powder and so on. In recent years, in order to meet the needs of household flour, household flour has also appeared on the ma...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/36
Inventor 裴志文
Owner 裴志文
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