Unflavored steamed bun flour and production method thereof

Abstract

The invention discloses unflavored steamed bun flour and a production method thereof. The unflavored steamed bun powder contains the following materials by weight percentage: 80-95% of middle-gluten wheat and 5-20% of strong-gluten wheat. The production method of the unflavored steamed bun powder includes the steps of: sieving the materials of wheat, removing the stones contained in the wheat, selecting, separating the buckwheat seeds, washing the wheat, wetting the wheat to get clean wheat, shelling the clean wheat for five times, sizing, tail grinding, purifying the flour for four times, purifying the flour again for two times, and core grinding for eight times. In this way, unflavored steamed bun flour can be obtained. The unflavored steamed bun powder dose not contain any additive, and is pure green food. The steamed bun made of the steamed bun flour has a bright, glossy and pure surface and delicate internal structure, good stiffness, big specific volume, good elasticity and tenacity, fragrant and sweet taste and strong flavor of wheat, and particularly, the steamed bun flour has high water absorption rate and high yield.

Description

technical field [0001] The invention relates to the technical field of flour processing, in particular to a plain steamed bun powder and a production method thereof. Background technique [0002] In order to improve the visual and taste effects of steamed bun powder, some improvers, that is, additives, are often added in the production of steamed bun powder. At present, most of the steamed bread powder sold on the market contains additives, such as whitening agents, gluten-strengthening agents, enzyme preparations, etc. The country has clear addition standards for the dosage of various additives, but despite this, the problem of excessive additives is still very serious. serious. Taking whitening agent as an example, although the state has set clear standard restrictions on its dosage, in the quality spot checks conducted by the AQSIQ, the problem of exceeding the standard is still common, and the pass rate of the spot checks is very low. Theoretically speaking, the additi...

AI Technical Summary

Problems solved by technology

At present, most of the steamed bread powder sold on the market contains additives, such as whitening agents, gluten-strengthening agents, enzyme preparations, etc. The country has clear addition standards for the dosage of various additives, but despite this, the problem of excessive additives is still very serious. serious

Taking whitening agent as an example, although the state has set clear standard limits for its addition amount, in the quality spot checks conducted by the AQSIQ, the problem of exceeding the standard is still common, and the pass rate of the spot checks is very low.

Theoretically speaking, the additives in steamed bread powder will not cause harm to the human body, but it will not be beneficial to the human body. However, if the additive exceeds the standard, it may endanger human health.

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