Highland barley self-raising flour

A technology of self-rising flour and highland barley flour, which is applied in baking, dough processing, food preparation, etc. It can solve the problem of single taste and achieve the effects of unique taste, lower cholesterol and convenient use

Inactive Publication Date: 2011-02-09
史定国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, it is convenient and fast to use wheat self-rising flour to make various high, medium and low-grade flour products. However, the taste is single and it is difficult to meet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0010] Example 1

[0011] Take 97 g of refined highland barley powder and 4 g of leavening agent, wherein the leavening agents are 2.5 g of sodium bicarbonate, 0.6 g of calcium dihydrogen phosphate, and 0.9 g of yeast, which are stirred and mixed to obtain highland barley self-rising powder.

Example Embodiment

[0012] Example 2

[0013] Take 60g of refined highland barley flour, 35g of other flour, oat flour, leavening agent 5g, of which leavening agent is sodium bicarbonate 1.75g, d-potassium hydrogen tartrate 0.25g, disodium dihydrogen pyrophosphate 0.5g, dihydrogen phosphate 0.25 g of calcium, 0.5 g of calcium carbonate, 1.6 g of soybean phospholipids, and 0.15 g of yeast are stirred and mixed to obtain highland barley spontaneous flour.

Example Embodiment

[0014] Example 3

[0015] Take 30g of refined highland barley flour, 67g of other flour, which are corn flour, tapioca flour, sweet potato flour, potato flour, buckwheat flour, konjac flour, leavening agent 3g, of which leavening agent is sodium bicarbonate 1.05g, calcium dihydrogen phosphate 0.15 g. Yeast 0.9g, dihydrogen dihydrogen pyrophosphate 0.9g, stir and mix them to obtain highland barley spontaneous flour.

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PUM

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Abstract

The invention provides highland barley self-raising flour which comprises the following components by weight percent: 30%-97% of refined highland barley flour, 0%-67% of other types of flour and 3%-5% of leavening agent. The refined highland barley flour is obtained by multi-stage flour milling fine processing, the content of beta-glucan in highland barley is 50 times of that in wheat, and the refined highland barley flour has the functions of clearing intestine, preventing colon cancer, regulating blood sugar, preventing and treating diabetes, reducing cholesterol and improving immunity. Theself-raising flour can be used for making various flour-based foods, such as steamed and stuffed buns, dumplings, flapjacks, baked cakes, hot pancakes and the like, has unique taste and convenient use, and can be used for making various four-based products by adding an appropriate amount of water into the highland barley self-raising flour.

Description

technical field [0001] The invention relates to self-rising flour, in particular to self-rising highland barley flour, which belongs to the field of food. Background technique [0002] At present, it is convenient and fast to use wheat self-rising flour to make various high, medium and low-grade flour products. However, the taste is single and it is difficult to meet the diverse needs of people. Nowadays, the consumption of coarse grains is promoted. If self-rising flour is made of coarse grains, it will be more satisfying and convenient for people. need. Contents of the invention [0003] In order to meet people's diversified needs for self-rising flour, the object of the present invention is to provide a highland barley self-rising flour, which includes the following components: refined highland barley flour, other flours, and a leavening agent. [0004] The mass percentages of the components of the highland barley self-raising flour are: 30%-97% of refined highland bar...

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/214A23L1/2165A23L1/10A23L7/10A23L19/10A23L19/15
Inventor 史定国
Owner 史定国
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