Processing method of self-leavening flour

A processing method and technology of self-raising flour, applied in the fields of dough processing, baking, food science, etc., can solve the problems of food not meeting uniform standards, labor and time-consuming, difficult to master, etc., and achieve short proofing time and rich wheat flavor. , the effect of easy operation

Inactive Publication Date: 2013-07-17
HUBEI XIANGFAN JIUKANG GRAIN & OIL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In daily life, to process wheat flour into leavened food, it is necessary to add fermented dough or yeast to the dough. This traditional method of dough fermentation is labor-intensive and time-consuming. It is also difficult to master, and the steamed food cannot reach a uniform standard, and the taste is also poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: get flour 10kg,

[0014] The weight ratio of the formula is as follows: 0.2kg of leavening yeast, accounting for 2% of the weight ratio, 0.08kg of baking soda, accounting for 0.8% of the weight ratio, 0.8kg of dried rice distiller’s grains, accounting for 8% of the weight ratio,

[0015] The processing method is as follows: after mixing the above-mentioned yeast, baking soda, and dried rice distiller's grains in a weight ratio with the flour, it is mechanically ground, sieved with a 70-mesh sieve, added to the flour and mixed evenly to become self-raising flour.

Embodiment 2

[0016] Embodiment 2: get flour 50kg,

[0017] The weight ratio of the formula is as follows: 1.1kg of leavening yeast, accounting for 2.2% of the weight ratio, 0.5kg of baking soda, accounting for 0.9% of the weight ratio, 4.5kg of dried rice distiller’s grains, accounting for 9% of the weight ratio,

[0018] The processing method is as follows: after mixing the above-mentioned yeast, baking soda, and dried rice distiller's grains in a weight ratio with the flour, it is mechanically ground, sieved with a 70-mesh sieve, added to the flour and mixed evenly to become self-raising flour.

Embodiment 3

[0019] Embodiment 3: get flour 1000kg,

[0020] The weight ratio of the formula is as follows: 2.4kg of leavening yeast, accounting for 2.4% of the weight ratio, 1kg of baking soda, accounting for 1% of the weight ratio, 10kg of dried rice distiller’s grains, accounting for 10% of the weight ratio,

[0021] The processing method is as follows: after mixing the above-mentioned yeast, baking soda, and dried rice distiller's grains in a weight ratio with the flour, it is mechanically ground, sieved with a 70-mesh sieve, added to the flour and mixed evenly to become self-raising flour.

[0022] When the present invention is implemented, it is better to use moisture-proof paper as the outer packaging bag for the self-rising powder produced, so that the storage, transportation and storage of the self-rising powder can have a better quality preservation effect.

[0023] When the self-rising powder is used, it should be mixed with warm water at 30-40°C, and the food can be steamed aft...

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PUM

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Abstract

The invention provides a processing method of a formula of self- leavening flour. The formula comprises the following components in percentage by weight by taking 100 Kg of four as a proportioning unit: 2-2.4% of dough leavening yeast, 0.8-1% of baking soda and 8-10% of dry yellow lees. The processing method comprises the steps of mixing according to weight proportion and then mechanically finely grinding the dough leavening yeast, the baking soda and the dry yellow lees, and adding the sieved mixture of the dough leavening yeast, the baking soda and the dry yellow lees into the flour to be mixed uniformly. The self-leavening flour produced by the invention can not lose efficacy within 180 days, and food steamed with the self-leavening flour has short proofing time, saves time and labor, is bulked, and has good taste and rich wheat flavor.

Description

technical field [0001] The invention relates to a fermentation method for wheat self-raising flour, in particular to a processing method for self-raising flour. Background technique [0002] In daily life, to process wheat flour into leavened food, it is necessary to add fermented dough or yeast to the dough. This traditional method of dough fermentation is labor-intensive and time-consuming. Also be difficult to grasp, and the food that steams can not reach uniform standard, and mouthfeel is also poor. Contents of the invention [0003] The object of the present invention is to provide a processing method of self-raising flour, which has the characteristics of scientific and reasonable formula, convenient and simple operation, short proofing time and good effect. [0004] The technical scheme adopted in the present invention is: [0005] The formula weight ratio is as follows: take 100Kg flour as the proportioning unit, [0006] Baker's yeast 2~2.4% [0007] Baking so...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D2/08
Inventor 杨萍
Owner HUBEI XIANGFAN JIUKANG GRAIN & OIL
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