Baked waxy wheat food and making method thereof

Abstract

The invention relates to a baked waxy wheat food and a making method thereof. The making method comprises the following steps of: according to the percentage of the total weight of raw materials, weighing 50-100% of main materials and 0-50% of auxiliary materials, making dough, pressing blank strips, baking and packaging. The food made by the making method maintains the original wheat flavor and nutrition, and is ready-to-eat, crispy in taste and easy in storage, thus being a distinctive and healthy leisure food. Testing results of a texture analyzer show that the crispy property of the baked waxy wheat food is 10-15 small peaks, and the hardness thereof is 3.1-3.8Kg, while the crispy property of similar non-waxy foods is 0-0.8 small peak, and the hardness thereof is 5.0-5.8Kg. The making method is simple in formula, simple and convenient in operation, safe and suitable for industrial production, and provides a way to success for the effective utilization of waxy wheat.

Description

technical field

[0001] The invention relates to a waxy wheat baked food and a preparation method thereof, belonging to the field of food processing. Background technique

[0002] Common wheat starch contains 20% to 30% amylose and 70% to 80% amylopectin. If the wheat starch contains no amylose or the amylose content is very low (<1%), it is called Whole waxy wheat, that is, waxy wheat.

[0003] Waxy wheat flour imparts unique physicochemical properties to wheat starch due to almost no amylose, such as lower gelatinization temperature, higher peak viscosity and thinning value, lower final viscosity and retrogradation value, so it has a strong The anti-regenerating properties help to delay the aging of bread and prolong the shelf life. In addition, waxy wheat has a very high water absorption rate, which helps to improve the water absorption of the dough, thereby increasing the baking volume of the bread. Adding 10-20% of glutinous wheat flour helps to improve the quality...