Method for making wheat flour for extracting vital gluten

Abstract

The invention belongs to the processing field of flour production and particularly relates to a method for making wheat flour for extracting vital gluten. The method for making the wheat flour for extracting the vital gluten comprises the following steps of: wheat pre-washing, wheat washing and water adjusting, pure wheat flour grinding, flour mixing and post processing, wherein the pure wheat flour grinding step comprises skin grinding, core grinding, dreg grinding and tail grinding. A skin grinding system comprises a primary skin grinding port and a secondary skin grinding port. The method is characterized in that the speed ratio of the secondary skin grinding port in the skin grinding system is 2:1, namely that the speed ratio of a fast roller to a slow roller is 2:1; and grinding rollers adopted in the core grinding system, the dreg grinding system and the tail grinding system are all matt surface rollers, and the speed ratio of the matt surface rollers is 1.25:1. The wheat flour for the vital gluten, produced by the technical method meets the quality requirement for extracting the vital gluten, few gluten proteins and starch particles are destroyed, gluten is easily formed, and the separating yield rate of the vital gluten is increased by 0.8% more or less. Power consumed by the flour making method is about 5% less than power consumed by a traditional method, so that the energy saving effect is remarkable.

Description

[0001] technical field [0002] The invention belongs to the field of flour production and processing, and in particular relates to a wheat flour milling method for extracting gluten. Background technique [0003] Gluten powder, also known as active gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour), composed of a variety of amino acids, with a protein content as high as 75%-85%, and contains 15 kinds of amino acids necessary for the human body. It is a nutrient-rich protein resource. Gluten powder is composed of glutenin with a relatively small molecular weight, spherical shape, and good extensibility, and glutenin with a relatively large molecular weight, fibrous shape, and strong elasticity. Strong water absorption, extensibility, film formability, adhesion heat coagulation, liposuction emulsification and other characteristics, is a nutrient-rich plant protein resource, is a high-efficiency green gluten-enhancing agent, widely used i...

AI Technical Summary

Problems solved by technology

[0004] At present, the production process of wheat flour for extracting gluten is relatively backward, and most of them adopt the traditional middle-road wheat flour milling process. It will be damaged by different situations, it is not easy to form gluten, the yield of gluten is low, and the yield of gluten wheat gluten is about 12.6%; and the power consumption is high, and the power consumption per ton of flour is more than 68 degrees