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
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[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...
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