Five cereals flour
A flour and grain technology, applied in dough processing, baking, food preparation and other directions, can solve the problems of unbalance, different content, and incomplete nutrition of flour, achieve nutritional balance, good physical properties, and is conducive to health effects
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[0006] Examples are given below to describe in detail.
[0007] Five-grain flour is composed of wheat flour, corn flour, sorghum rice flour, sticky rice flour, millet flour and kidney bean flour, and the proportion of each component according to its weight ratio is: wheat flour 70-80%, corn flour 5-7%, sorghum rice flour 2- 4%, sticky rice flour 3-5%, millet flour 6-8%, kidney bean flour 4-6%.
[0008] 75 kg of wheat flour, 6 kg of corn flour, 3 kg of sorghum rice flour, 4 kg of sticky rice flour, 7 kg of millet flour and 5 kg of kidney bean flour were evenly mixed together to obtain 100 kg of five-grain flour. The weight percentages of the ingredients are: 75% of wheat flour, 6% of corn flour, 3% of sorghum rice flour, 4% of sticky rice flour, 7% of millet flour, and 5% of kidney bean flour, totaling 100%. When in use, according to the needs of making different foods, add different proportions of water to the five-grain flour for kneading, so that they can be bonded together...
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