Production method of low-gluten wheat flour

A low-gluten wheat flour and production method technology, applied in food preservation, food preparation, food science, etc., can solve the problems of insufficient raw materials for low-gluten wheat flour production, failure to meet market demand, short shelf life, etc., and achieve large-scale production, Improve toughness and reduce bran star effect

Inactive Publication Date: 2010-01-13
NANJING UNIV OF FINANCE & ECONOMICS
View PDF0 Cites 24 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a production method of low-gluten wheat flour, which solves the prob

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0012] Example 1

[0013] Raw wheat (wet gluten content 27%) is conventionally sieved to remove large impurities and dust, and then passed through a stone remover, a circulating air separator and a magnetic separator to obtain relatively clean wheat. The wheat is washed twice with a wheat washing machine. , Dirt and wheat wool on the surface, while increasing the moisture content to 16% to obtain wheat grains.

[0014] Microwave treatment of wheat grains, using a low-power, long-flow drying process, place the washed wheat grains on a conveyor belt for microwave drying: the thickness of the wheat laying is 2cm, the microwave frequency is 2450MHz, the microwave power is 0.4W / g, and the drying is 5min . After drying, the wet gluten content of wheat can be reduced to 22%.

[0015] Add water to moisten the wheat to make the water content reach 15%, grind the wheat grains after water adjustment, remove the bran, sieving and mixing to obtain low-gluten wheat flour, measure and pack, and s...

Example Embodiment

[0016] Example 2

[0017] Raw wheat (wet gluten content 30%) is conventionally sieved to remove large impurities and dust, and then passed through a stone remover, a circulating air separator and a magnetic separator to obtain relatively clean wheat. The wheat is washed twice with a wheat washing machine. , Dirt and wheat wool on the surface, while increasing the moisture to 16%.

[0018] Microwave drying uses a low-power, long-flow drying process. The washed wheat and the conveyor belt are microwave-dried: the thickness of the wheat is 2cm, the microwave frequency is 2450MHz, the microwave power is 0.3W / g, and the drying is 5min. After drying, the wet gluten content of wheat can be reduced to 26%.

[0019] Add water to moisten the wheat to make the water content reach 15%, grind the water-adjusted wheat flour, remove the bran, sieving and mixing to obtain low-gluten wheat flour, measure and pack, and store the product. Under conventional packaging and storage conditions at room t...

Example Embodiment

[0020] Example 3

[0021] Raw wheat (wet gluten content 32%) is conventionally screened to remove large impurities and dust, and then passed through a stone remover, a circulating air separator and a magnetic separator to obtain a relatively clean wheat. The wheat is washed twice with a wheat washing machine. , Dirt and wheat wool on the surface, while increasing the moisture to 19.5%.

[0022] Microwave drying adopts a low-power, long-flow drying process. The washed wheat and the conveyor belt are microwave-dried: the thickness of the wheat is 10cm, the microwave frequency is 915MHz, the microwave power is 0.4W / g, and the drying is 8min. After drying, the wet gluten content of wheat can be reduced to 27%.

[0023] Add water to moisten the wheat to make the water content reach 14.5%, grind the water-adjusted wheat flour, remove the bran, sieving and mixing to obtain low-gluten wheat flour, measure and package, and store the product. Under conventional packaging and storage conditi...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to a production method of low-gluten wheat flour, solving the problems that the low-gluten wheat flour is deficient in production materials, can not satisfy market requirements and has short shelf life. The production method of the low-gluten wheat flour comprises the following steps: clearing wheat material, removing impurities in the wheat material, then rinsing to obtain wheat grains, carrying out microwave treatment for sterilizing, killing enzyme and drying, and then adding water for wheat wetting and preparing flour. As the optimal scheme, the water content of wheat grains is 15-20 percent. The microwave heating is a known technology for sterilizing, killing enzyme and drying, and the optimal conditions are as below: the laying thickness of the wheat grains is 2-10 cm, the power is 0.1-0.4W/g, and the time is 1-10min. As the optimal scheme, the water content of the wheat grains wetted in water is 14-16 percent. The invention has the advantages that the gluten content of the wheat flour is reduced by controlling the microwave heating conditions, the process is simple and reasonable, the quality of the product is ensured, and the shelf life is prolonged.

Description

technical field [0001] The invention relates to a method for producing low-gluten wheat flour. Background technique [0002] Wheat is the main food crop in my country and even in the world, with abundant yield and high nutritional value. Wheat flour can be used to process a variety of flour-based foods, such as bread, noodles, steamed buns, biscuits, cakes, and fast food, which enriches people's dining tables and meets the needs of modern life with an ever-accelerating pace. Due to the great difference in the quality requirements of wheat grains and flour for different flour-based foods, such as crisp biscuits and soft pastries, it is required that the gluten strength of the raw material flour should not be too high, and it is necessary to use low-gluten wheat flour to make flour, and my country's low-gluten wheat flour is relatively low There is almost no production of low-gluten wheat flour in the north, which is difficult to meet the needs of pastry and biscuit food produ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/10A23L1/025A23L3/01A23L7/10
Inventor 袁建鞠兴荣王立峰何荣李角强宋佳蒋甜燕
Owner NANJING UNIV OF FINANCE & ECONOMICS
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products