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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
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  • 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 problems of insufficient raw materials for low-gluten wheat flour production, inability to meet market demand and short shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Raw wheat (wet gluten content 27%) is routinely sieved to remove large impurities and dust, and then through a destoner, a circulating air separator and a magnetic separator to obtain relatively clean wool wheat, which is washed twice by a wheat washing machine , impurities such as 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-process drying process, put the washed wheat grains on the conveyor belt for microwave drying: the thickness of the wheat is 2cm, the microwave frequency is 2450MHz, the microwave power is 0.4W / g, and the drying time is 5min . After drying, the wet gluten content of wheat can be reduced to 22%.

[0015] Add water to moisten the wheat so that the water content reaches 15%, grind the water-adjusted wheat grains, remove the bran, sieve and mix to obtain low-gluten wheat flour, measure and pack, and store the product. Und...

Embodiment 2

[0017] Raw wheat (wet gluten content 30%) is routinely sieved to remove large impurities and dust, and then through a destoner, a circular air separator and a magnetic separator to obtain relatively clean wool wheat, which is washed twice by a wheat washing machine , Impurities such as dirt and wheat hair on the surface, while increasing the moisture content to 16%.

[0018] 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 2cm, the microwave frequency is 2450MHz, and the microwave power is 0.3W / g, and it is dried for 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, remove the bran, sieve and mix to obtain low-gluten wheat flour, measure and pack, and store the product. Under normal packaging and storage conditions at room temperature, the s...

Embodiment 3

[0021] Raw wheat (wet gluten content 32%) is routinely sieved to remove large impurities and dust, and then through a destoner, a circular air separator and a magnetic separator to obtain relatively clean wool wheat, which is washed twice by a wheat washing machine , Impurities such as dirt and wheat hair on the surface, while increasing the moisture content 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, and the microwave power is 0.4W / g, and it is dried for 8min. After drying, the wet gluten content of wheat can be reduced to 27%.

[0023] Add water to moisten the wheat so that the water content reaches 14.5%, grind the water-adjusted wheat, remove the bran, sieve and mix to obtain low-gluten wheat flour, measure and pack, and store the product. Under normal packaging and storage conditions at room temperature,...

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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

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Application Information

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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
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