Wetting improver for wheat powder process

Abstract

The invention discloses a wetting improver for wheat flour milling, belonging to the technical field of food processing. The wetting improver is prepared from 1-3% of sodium bicarbonate, 3-6% of sodium chloride, 38-40% of edible alcohol, 2-3% of sodium cyclamate, 1-3% of vitamin C, 0.5-1% of ethyl maltol, 1-2% of tert butyl hydroquinone, 0.5-1% of glucose oxidase and 42-45% of water. The wetting improver is sprayed onto wheat before wheat wetting, and wheat flour milling can be carried out after 15 hours. The improver effectively helps to improve the original quality of the wheat, overcome the dormant state of fresh wheat, and can promote the oxidation in the wetting process of the fresh wheat, realizing zero hour ripening without the latter stage of ripening of 2-3 months. The skin-core is soft, enabling the cortex easily separated from the endosperm; the separation rate is raised, causing that the flour extraction rate is increased by 2% on the original basis, the purity quotient is not less than 98%, crude fiber rate is lowered, and the mouthfeel and color are improved. Besides, by using the wetting improver for wheat flour milling, the intensity of wheat bran finishers is reduced and the power consumption is decreased, helping to save energy and lower energy consumption. Therefore, the wetting improver for wheat flour milling has the good application prospects and use value.

Description

technical field [0001] The invention relates to a wettability improver used in wheat flour milling and belongs to the technical field of grain processing. Background technique [0002] In order to make the wheat peel easily, the wheat is moistened to improve the physical and biochemical properties of the wheat, so that it has better milling performance. Therefore, moistening is a very important link in the wheat milling process. At present, water is usually used in the wheat flour milling process to adjust and moisten the wheat. As a wheat wetting agent, water not only affects the flour extraction rate of wheat, but also has a single component, which is not conducive to improving the taste of flour. It is also easy to mold and difficult to store. There are also related reports that ingredients such as fruit juice and milk are used as wheat wetting agents, but the cost is high and it is inconvenient to use. In 2006, the inventor applied for an invention patent for a wetting ...

AI Technical Summary

Problems solved by technology

As we all know, the new wheat has just been harvested, the physiological process has not yet passed the post-ripening period, the physiological process is immature, the combination of the endosperm components is not tight, and the various components are not fully precipitated. If the flour is processed at this time, it is easy to cause a low gluten content. , poor quality, low elasticity, the processed flour dough has high viscosity, low water absorption, and the gluten network is not easy to form, the fermentation quality is poor, the adhesion is weak, the flour particle size is fine, the cortex is thick, it is not easy to separate from the endosperm, and it is not easy to peel

At this time, flour milling companies are faced with purchasing a large amount of new wheat to increase production raw materials, and using new wheat to process flour is prone to decline in flour quality due to the above reasons