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Whole wheat fritters and preparation method thereof

A production method and technology of deep-fried dough sticks, applied in pre-baked dough processing, baking, baked food, etc., can solve problems such as no effective solutions have been found, and achieve the effects of large specific volume, small specific volume loss, and increased oxidation resistance

Inactive Publication Date: 2016-11-30
ZHEJIANG HENGLE GRAIN CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although scholars and processing industries at home and abroad have conducted a lot of research and attempts, they still have not found an effective solution.

Method used

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  • Whole wheat fritters and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A whole wheat deep-fried dough stick, the formula of which is 285 g of flour and 15 g of wheat bran powder. The contents of other additives are: 9 g of leavening agent for Anqi aluminum-free fried dough sticks, and 3.6 g of table salt.

[0042] The production process of the whole wheat fried dough sticks is as follows:

[0043] Crush the wheat bran first, pass through a 40-mesh sieve, and then pass through a 20-mesh sieve to obtain wheat bran with a particle size between 380-830 μm; mix 100 g of wheat bran with 1.5 g of yeast, add 350 g of water, and store at 25°C Fermentation at low temperature for 20 hours; after the fermentation, the excess water was filtered off, and dry heat treatment was carried out in an oven at 55°C for 6 hours to become spare wheat bran powder, which was sealed and stored in a dry place. Dissolve 3.6 g of table salt in 180 mL of water to become brine and set aside. Stir 15 g of pretreated wheat bran powder, 285 g of flour and 9 g of Angel’s a...

Embodiment 2

[0045] A whole wheat fritters, the formula of which is 276 g of flour and 24 g of wheat bran powder. The contents of other additives are: 12 g of leavening agent for Anqi aluminum-free fried dough sticks, and 3.6 g of table salt.

[0046] The production process of the whole wheat fried dough sticks is as follows:

[0047] Crush the wheat bran first, pass through a 40-mesh sieve, and then pass through a 20-mesh sieve to obtain wheat bran with a particle size between 380-830 μm; mix 100 g of wheat bran with 2 g of yeast, add 380 g of water, and heat at 30°C Fermentation at low temperature for 15 hours; after the fermentation, the excess water was filtered off, and dry heat treatment was carried out in an oven at 60°C for 5 hours to become spare wheat bran powder, which was sealed and stored in a dry place. Dissolve 3.6 g of table salt in 190 mL of water to become brine and set aside. Stir 24 g of wheat bran powder, 276 g of flour and 12 g of Angel’s aluminum-free leavening age...

Embodiment 3

[0049] A whole wheat deep-fried dough stick, the formula of which is 285 g of flour and 15 g of wheat bran powder. The contents of other additives are: 12 g of leavening agent for Anqi aluminum-free fried dough sticks, and 3.6 g of table salt.

[0050] The production process of the whole wheat fried dough sticks is as follows:

[0051] Crush the wheat bran first, pass through a 60-mesh sieve, and then pass through a 40-mesh sieve to obtain wheat bran with a particle size between 250-380 μm; mix 100 g of wheat bran with 1 g of yeast, add 300 g of water, and store at 25°C Fermentation at low temperature for 20 hours; after the fermentation, the excess water was filtered off, and dry heat treatment was carried out in an oven at 55°C for 6 hours to become spare wheat bran powder, which was sealed and stored in a dry place. Dissolve 3.6 g of table salt in 190 mL of water to become brine and set aside. Stir 15 g of wheat bran powder, 285 g of flour and 12 g of Angel’s aluminum-fre...

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Abstract

The invention discloses a whole wheat fried bread stick and a production method thereof. The production method of the whole wheat fried bread stick comprises the following steps of providing raw materials including 100 parts of wheat bran fried bread stick flour by weight, 3-5 parts of aluminum-free raising agents by weight, 1-2 parts of salt by weight and 60-65 parts of water by weight, wherein the wheat bran fried bread stick flour includes 90-95 wt% of flour and the rest of wheat bran; uniformly mixing the fermented wheat bran, the flour and the aluminum-free raising agents, adding the salt and the water, kneading, mixing and standing, shaping at the first time through rolling and pressing, preparing to dough through fermentation, and lastly, frying to obtain the whole wheat fried bread stick. The whole wheat fried bread stick has a simple production process, the production method is suitable for preparing the high-fiber fried bread stick, the obtained whole wheat fried bread stick is rich in dietary fiber and trace elements and has strong wheat fragrance, meanwhile, the aspects, such as quality, specific volume, appearance, color and flavor, of the fried bread stick are good, and the sensory evaluation shows that the consumers like the whole wheat fried bread stick better than the conventional fried bread stick.

Description

technical field [0001] The invention relates to a method for making fried dough sticks, in particular to a method for making whole wheat fried dough sticks, and belongs to the technical field of food processing. Background technique [0002] With people's pursuit of health and nutrition, whole grain foods are increasingly favored by consumers. Many research reports have found that the intake of whole grains is closely related to the reduction of the incidence of chronic diseases. Whole grain foods are rich in dietary fiber, which can reduce the excretion of steroids in the feces, lower serum cholesterol, and slow down the formation of atherosclerosis. Whole-grain foods are rich in polyphenol compounds, which have biologically active components that scavenge free radicals, which can reduce the occurrence of certain chronic diseases caused by the accumulation of free radicals. In addition, some scholars have found that the intake of wheat bran has a potential inhibitory effe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/00A21D8/04
CPCA21D8/04A21D8/047A21D13/00A21D13/40
Inventor 朱科学李超文郭晓娜周惠明邬大江李建华彭伟
Owner ZHEJIANG HENGLE GRAIN CO LTD
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