Manufacturing method for gluten cake
A production method and gluten technology, which is applied in the production of gluten cakes, can solve the problems of affecting the health of eaters, low gluten content, and lack of texture in the mouthfeel, so as to ensure the shelf life, improve the texture of the mouthfeel, and prevent bacterial infection.
Inactive Publication Date: 2014-01-01
王忠财
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Problems solved by technology
Due to the low gluten content of wheat after it is fully mature, coupled with the shortcomings of the method of making food, the traditional convenience food has a bad taste, especially the taste is not chewy (poor toughness)
Second, in order to make the cake taste more chewy, some processors add additives to it, so that although the taste is better, it affects the health of the eater to a certain extent
Method used
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Embodiment Construction
[0027] A method for making a gluten cake, comprising sequentially kneading dough, dehydrating, rolling, forming, drying, packaging, and sterilizing, between the dehydrating process and the rolling process, setting a noodle-tumbling process or kneading and adding noodle-tumbling process, The noodle wrestling process or the noodle kneading and noodle wrestling process are carried out for 20-70 minutes (further 30-65 minutes, and further 40-60 minutes); 20-40 minutes, further 25-35 minutes), and the rest is noodle-tumbling time; the noodle-tumbling refers to using speed or / and gravity to continuously hit the dough, so that finally the surface of the noodle forms a gluten net visible to the naked eye.
[0028] The flour used in the dough kneading is green wheat flour, which is collected from green wheat to make flour; the green wheat refers to wheat that is 5-7 days behind the maturity period, and the wheat is processed into 50-60 flour (flour extraction rate 50- 60%); the method ...
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The invention relates to a manufacturing method for a cake, and discloses a manufacturing method for a gluten cake. The manufacturing method comprises the steps of kneading dough, grinding, forming, drying, packaging and sterilizing, wherein the steps are sequentially carried out. The manufacturing method is characterized in that a dough striking process or a dough kneading and striking process is arranged between a dough kneading process and a grinding process and carried out for 20-70 minutes, when the dough kneading and striking process is carried out, the dough is kneaded for 10-40 minutes, the rest is the dough striking time, according to dough striking, the speed or / and the gravity action is utilized, the dough is struck continuously, and finally a macroscopic gluten net is formed in the surface of the dough. The manufacturing method has the advantages that green wheat flour is adopted for manufacturing the cake, the dough striking process or the dough kneading process is adopted so that generation of gluten of the processed flour can be promoted effectively, and therefore the taste and the chewiness of flour products are improved.
Description
technical field [0001] The invention relates to the technical field of food, and further relates to a method for making cakes, especially a method for making gluten cakes made from green wheat. Background technique [0002] Pasta, including buns (steamed buns), cakes, etc., is an indispensable daily food in the lives of people in northern my country. At present, there are few types of cakes produced and sold in batches, and the cakes generally sold have defects of insufficient chewiness and incomplete nutrition in terms of production. First, the traditional flour is harvested after the wheat matures, and the flour is produced through processes such as threshing, peeling and grinding, and then the flour is used to make cakes. Due to the low gluten content of wheat after it is fully mature, coupled with the shortcomings of the method of making food, the traditional convenience food has a bad taste, especially the mouthfeel is not chewy (poor toughness). Second, in order to m...
Claims
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IPC IPC(8): A21D8/02A21C9/08
Inventor 王忠财
Owner 王忠财