Refined bread flour

Abstract

The invention relates to a refining bread flour, belonging to a technical field of processing the flour by adding organic substances before baking, which includes: raw material flour, an additive, an emulsifier. The bread flour is characterized in that the material flour is domestic wheat flour and no potassium bromate exists in the additive; The additive adopts vitamin C, glucose oxidase, Alpha-amylase, pentosan enzyme, hemicellulase and ADA. Refined bread four produced in the invention is completely suitable for making bread and the bread products do not shrink and collapse; through adjustment of the additive, dough made by the flour presents good expansion and upright-standing after put into an oven so as meet the requirement of the consumers.

Description

technical field [0001] The invention belongs to the technical field of processing flour by adding organic substances, and in particular relates to a special flour for refined bread. Background technique [0002] The difference between special flour and traditional ordinary flour is that the quality of special flour must meet the needs of special food production. As a special flour for bread production, bread flour must be high-gluten flour with high gluten content and good quality. The quality and quantity of gluten are very important for the preparation and fermentation of dough in bread production. At present, the raw grains used in the production of bread flour are basically imported, such as commonly used Canadian red hard wheat, some American wheat and Australian white wheat. Compared with foreign high-quality wheat, whether it is strong-gluten wheat or weak-gluten wheat, there is still a big gap in the quality of my country's raw wheat grains, and there are many varie...

AI Technical Summary

Problems solved by technology

Its shortcoming is that its common bread flour mainly adopts foreign hard wheat, and high-quality (refined) bread flour all adopts foreign hard wheat, and its cos...