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...

Examples

Embodiment 1

[0025] (1) Weigh 1000g of glutinous wheat flour, add 500ml of water, knead the dough for 3 minutes with a dough mixer, and place the prepared dough in a constant temperature and humidity box with a temperature of 20°C and a humidity of 80% for 15 minutes.

[0026] (2) Press the dough obtained in (1) into a dough sheet with a thickness of 3.0mm using a tablet press, and shape it (60×13×3.0mm) with a clip cutter to make a rectangular billet.

[0027] (3) Put the billet prepared in (2) into the oven, bake, bake at 160°C for 30 minutes, and bake until the surface of the billet is golden brown;

[0028] (4) The billet prepared in (3) is lowered to room temperature and vacuum-packed to obtain a finished product.

Embodiment 2

[0030] (1) Weigh 8000g of glutinous wheat flour, 1700g of common wheat flour, 300g of white sugar, mix well, add 6L of water, knead the dough for 5 minutes in a dough mixer, and place the prepared dough at a constant temperature of 25°C and 60% humidity Let stand in a constant humidity box for 20 minutes.

[0031] (2) Manually press the dough obtained in (1) into a dough sheet with a thickness of 3.5mm with a pressing roller, and shape it (60×13×3.5mm) with a clip cutter to make a rectangular billet.

[0032] (3) Put the sliver prepared in (2) into the oven, bake, bake at 300°C for 5 minutes, and bake until the surface of the sliver is golden brown;

[0033] (4) The billet obtained in (3) is lowered to room temperature and vacuum-packed, which is the finished product.

Embodiment 3

[0035] (1) Weigh 3000g glutinous wheat flour, 1900g common wheat flour, 100g salt, mix well, add 3.5L of water, knead the dough for 4 minutes with a dough mixer, and place the prepared dough at a temperature of 30°C and a humidity of 70% Let stand for 10 minutes in a constant temperature and humidity box.

[0036] (2) Manually press the dough obtained in (1) into a dough sheet with a thickness of 2.0mm with a pressing roller, and shape it (60×13×2.0mm) with a clip cutter to make a rectangular billet.

[0037] (3) Put the billet prepared in (2) into the oven, bake, bake at 200°C for 20 minutes, and bake until the surface of the billet is golden yellow;

[0038] (4) The billet prepared in (3) is lowered to room temperature and vacuum-packed to obtain a finished product.

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...

Examples

Embodiment 1

[0025] (1) Weigh 1000g of glutinous wheat flour, add 500ml of water, knead the dough for 3 minutes with a dough mixer, and place the prepared dough in a constant temperature and humidity box with a temperature of 20°C and a humidity of 80% for 15 minutes.

[0026] (2) Press the dough obtained in (1) into a dough sheet with a thickness of 3.0mm using a tablet press, and shape it (60×13×3.0mm) with a clip cutter to make a rectangular billet.

[0027] (3) Put the billet prepared in (2) into the oven, bake, bake at 160°C for 30 minutes, and bake until the surface of the billet is golden brown;

[0028] (4) The billet prepared in (3) is lowered to room temperature and vacuum-packed to obtain a finished product.

Embodiment 2

[0030] (1) Weigh 8000g of glutinous wheat flour, 1700g of common wheat flour, 300g of white sugar, mix well, add 6L of water, knead the dough for 5 minutes in a dough mixer, and place the prepared dough at a constant temperature of 25°C and 60% humidity Let stand in a constant humidity box for 20 minutes.

[0031] (2) Manually press the dough obtained in (1) into a dough sheet with a thickness of 3.5mm with a pressing roller, and shape it (60×13×3.5mm) with a clip cutter to make a rectangular billet.

[0032] (3) Put the sliver prepared in (2) into the oven, bake, bake at 300°C for 5 minutes, and bake until the surface of the sliver is golden brown;

[0033] (4) The billet obtained in (3) is lowered to room temperature and vacuum-packed, which is the finished product.

Embodiment 3

[0035] (1) Weigh 3000g glutinous wheat flour, 1900g common wheat flour, 100g salt, mix well, add 3.5L of water, knead the dough for 4 minutes with a dough mixer, and place the prepared dough at a temperature of 30°C and a humidity of 70% Let stand for 10 minutes in a constant temperature and humidity box.

[0036] (2) Manually press the dough obtained in (1) into a dough sheet with a thickness of 2.0mm with a pressing roller, and shape it (60×13×2.0mm) with a clip cutter to make a rectangular billet.

[0037] (3) Put the billet prepared in (2) into the oven, bake, bake at 200°C for 20 minutes, and bake until the surface of the billet is golden yellow;

[0038] (4) The billet prepared in (3) is lowered to room temperature and vacuum-packed to obtain a finished product.