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Formula of self-leavening flour and process for producing the same

A production process and self-rising flour technology, applied in the fields of dough processing, baking, food science, etc., can solve the problems of difficult to control the amount of alkali added, poor food taste, long fermentation time, etc., and achieve pure wheat aroma and nutrition. , Keep the wheat flavor and nutrition, good taste effect

Inactive Publication Date: 2007-10-03
楚高波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In daily life, most families adopt the traditional flour fermentation method, that is, add fermented dough or baking powder to the reconciled noodles, after a period of proofing, and then add an appropriate amount of alkaline noodles to mix well, and then the food can be steamed. , this method takes a long time to ferment, the amount of alkali added is not easy to grasp, and the taste of the steamed food is poor and unsatisfactory

Method used

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Embodiment approach

[0008] Below in conjunction with embodiment the present invention is described in further detail.

Embodiment

[0009] Embodiment: Prepare 10kg of self-rising powder.

[0010] Take 0.01kg of superfine powder, 0.08kg of sodium bicarbonate, and 0.1kg of calcium hydrogen phosphate. First, grind sodium bicarbonate and calcium hydrogen phosphate to fineness, sieve to 140 mesh and 90 mesh, and then add 0.01kg of superfine powder in a small Mix uniformly in the mixer to make a leavening agent; get 9.434kg of extra-grade wheat flour and 0.374kg of yeast, mix the leavening agent made and mix uniformly in a large mixer to make the self-rising flour of the present invention.

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Abstract

A self-fermenting flour for preparing the steamed food is prepared from the special-grade wheat flour, puffing agent and yeast through grinding sodium bicarbonate and calcium hydrogen phosphate, sieving, adding special-grade refined flour, stirring to obtain puffing agent, adding special-grade wheat flour and yeast, and stirring.

Description

【Technical field】 [0001] The invention relates to a food formula and its production process, in particular to a self-rising powder formula and its production process. 【Background technique】 [0002] In daily life, most families adopt the traditional flour fermentation method, that is, add fermented dough or baking powder to the reconciled noodles, after a period of proofing, and then add an appropriate amount of alkaline noodles to mix well, and then the food can be steamed. , This method takes a long time to ferment, and the amount of alkali is not easy to grasp, and the taste of the steamed food is poor and unsatisfactory. 【Content of invention】 [0003] The present invention aims at the above-mentioned deficiencies in the prior art, and provides a formula of self-rising flour and a production process thereof. [0004] The object of the present invention is achieved in that the formula of self-raising flour comprises the following components: extra-grade wheat flour, le...

Claims

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Application Information

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IPC IPC(8): A21D2/08
Inventor 楚高波
Owner 楚高波
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