Wheat-flavor self-rising flour and production technology thereof

Abstract

The invention discloses wheat-flavor self-rising flour which comprises the following raw materials, by weight, 98.2-98.5% of wheat flour, 1.2-1.5% of dried yeast and 0-0.6% of a food leavening agent. The wheat flour is processed by using flour with the following parameters: 28-30% of gluten; unit weight is 750-850; unsound grain is less than or equal to 5%; water absorption is 55-60; stabilization time is 6-8 min; softening degree is less than 60; and extensibility is greater than 150. The invention also discloses a production technology of the wheat-flavor self-rising flour. The production technology comprises flour blending process. The method comprises the following steps: firstly, flour, yeast and the food leavening agent are added in batches into a mixer; and a circle-vibrating sieve with larger sieve pore than a minor sifter is used to sieve the mixture after mixing is finished. By selecting specific wheat-processed flour, steamed buns have rich wheat flavor, bright color, fine texture and fine and smooth mouthfeel. As the circle-vibrating sieve with larger sieve pore is used to replace a traditional minor sifter during the flour blending process, blending uniformity of the self-rising flour is greatly raised.

Description

technical field [0001] The invention relates to self-rising flour, in particular to wheat-flavored self-rising flour with wheat flour as the main raw material and its production process. Background technique [0002] Flour is a necessity of human life and plays an important role in people's life. In daily life, most of the steamed buns made at home are made by old noodle making method or yeast making method, which will be introduced in detail below. [0003] First, the method of making old noodles is mainly to use the yeast head, that is, old noodles, as the primer to leaven the noodles. The principle is that the decomposition of sugar by wild yeast produces carbon dioxide gas, which increases the volume of the dough. The specific operation method is to leave a small piece of dough every time you make steamed buns, which is called a yeast head, and store it in a noodle tank or flour. A primer for fermentation when steaming steamed buns. When making steamed buns next time, ...

AI Technical Summary

Problems solved by technology

[0006] The above two methods of making steamed buns, the traditional old noodle method is fermented dough, because the old noodle needs to be preserved to a certain extent, and it needs enough time to have a strong fermentation ability, so it takes a long time, the process is cumbersome, and the amount of alkali is difficult. There are shortcomings such as grasping, time-consuming, difficult to grasp skills, unstable quality, etc., and the steamed buns steamed by the old noodle method are always slightly inferior in flavor, and the color is dark yellow

In the traditional yeast production, it is difficult to control the amount of yeast added by yeast powder, and it is not easy to preserve the yeast in families with a small amount of yeast.

In the yeast production method, the fermentation speed is not uniform. The fermentation has already started when the dough is kneaded, but the fermentation speed is very slow during the proofing. , which has brought a lot of trouble to various systems such as production operations, warehouse storage, and quality control; in addition, because the size of yeast particles and flour particles is very different, and the specific gravity (density) of the two is also very different, thus During the sieving process of the small square sieve, there will often be a grading effect, which will cause a large amount of yeast to remain on the upper layer of the sieve, while the lower layer has very little yeast content, resulting in uneven yeast, and it is difficult for end customers to control the degree of dough fermentation. do fail

[0007] Among the traditional flour raw materials, there is also a kind of self-rising flour based on yeast production method, which is relatively convenient to use, but in the production process, alkaline leavening agents such as sodium bicarbonate and calcium bicarbonate are introduced, and some alum is used as a leavening agent. loosening agent, so the pure naturalness of the raw materials cannot be guaranteed, and it has a destructive effect on B2 and other vitamins, causing the loss of some nutrients in the flour, and at the same time brings risks to patients with high blood pressure; alum is used as a leavening agent, and there are still a lot of flour in it. Long-term excessive consumption of aluminum has brought a great threat to human health; the yeast particles are large and cannot be dissolved well, resulting in a lack of texture and taste