Selenium-enriched wheat flour, flour and corrugated noodles for non-fried corrugated noodles

Abstract

The invention discloses selenium-enriched wheat flour and flour for non-fried ripple noodle and the ripple noodle, and belongs to the technical field of food processing. The selenium-enriched wheat flour is composed of wheat flour, konjac powder and wheat germ powder. The selenium-enriched wheat flour is high in nutrition composition content (especially being rich in selenium), is balanced and comprehensive in nutrition arrangement, and has the effects of reducing blood glucose and fat, enhancing immunity of the organism and the like. Meanwhile, the selenium-enriched wheat flour is high in gluten content and good in water-absorbing performance, noodles made of the selenium-enriched wheat flour is smooth and ductile, proper in tissue density, and capable of being tasty quickly in water, the tenacity and breakage rate of the cooked noodles are reduced, and the palatability is enhanced.

Description

technical field [0001] The invention relates to a selenium-enriched wheat flour for non-fried corrugated noodles, as well as flour using the selenium-enriched wheat flour and corrugated noodles prepared from the flour, belonging to the technical field of food processing. Background technique [0002] Ripple noodles, also known as instant noodles or instant noodles, are processed from wheat flour, starch and other raw materials, and the main components are carbohydrates and proteins. According to different processing techniques, the corrugated noodles are divided into fried and non-fried. The fried corrugated noodles are processed through kneading, aging, calendering, steaming, frying and other processes. The taste is crisp and easy to eat. , has been deeply loved by consumers since it went on the market, but after being fried and dehydrated, the lipid component content in the corrugated noodle cake was significantly increased (accounting for about 20%), which is about 4-5% o...

AI Technical Summary

Problems solved by technology

And whether it is fried corrugated noodles or non-fried corrugated noodles, the nutritional content of existing flour formulas is low, and the nutritional mix is ​​unbalanced, which cannot meet people's diversified nutritional needs.