Self-rising flour

Abstract

The invention relates to self-raising flour which comprises the raw materials of 98-99% of flour and 1-2% of compound raising agent. The raising agent is prepared by mixing and combining various raw materials according to a certain proportion, which ensures that actions of all components can suit well with each other. The raising agent plays a fermentation role by being added to the flour which subsequently acts and generates gas when water is added. Dry yeast which is rich in protein, enzyme and vitamin B complex such as nicotinic acid, folic acid, vitamin B1, vitamin B2, vitamin B6, vitamin B12, and the like, is mainly used for properly prolong fermentation time. Sodium bicarbonate, delta-gluconolactone and primary calcium creasote are used for generating gas by interacting with each other, thus the flour can be fermented by being added with water. The flour has high eating quality, convenient use, simple operation, long quality guarantee period and wide application range.

Description

technical field [0001] The invention relates to self-rising powder, which belongs to premixed powder food. Background technique [0002] Flour is a common product in human daily life, especially in my country with a large population, and the annual consumption of flour is the largest. Especially in the northern region, pasta is the main staple food for three meals a day. With the progress of society and the improvement of living standards, in order to meet the needs of different consumer groups, the varieties of flour have been diversified. At present, the pace of life is relatively fast. In order to eat healthy, safe, hygienic and convenient food, most of them want to do it by themselves, but because making pasta requires a fermentation process, the time is relatively long; and the amount of baking powder added The difference will also affect the quality and aesthetics of the whole pasta. At present, the self-raising flour on the market is mainly fermented by yeast. Such ...