Jiaozi sour dough wheat flour and production method thereof

Abstract

The invention provides Jiaozi sour dough wheat flour. The Jiaozi sour dough wheat flour is prepared from the following raw materials in percentage by mass: 74% to 84% of wheat flour, 15% to 25% of Jiaozi sour dough, 0.6% to 0.8% of yeast and 0.2% to 0.4% of sodium bicarbonate. The Jiaozi sour dough wheat flour provided by the invention takes self-made Jiaozi as a fermentation initiator, and the wheat flour is fermented into the Jiaozi sour dough, so that the Jiaozi sour dough has a certain fermentation capability and a unique flavor; and the Jiaozi sour dough is mixed with the wheat flour. When the Jiaozi sour dough wheat flour is used for producing steamed buns, dough can be directly steamed only if water is added, and the Jiaozi sour dough wheat flour has a self-fermentation performance; the Jiaozi sour dough wheat flour is simple and convenient to operate and the steamed buns have a unique Jiaozi sour dough taste and a soft and chewy mouth feel; the working intensity of domestically steaming the steamed buns is greatly alleviated, and time and cost are saved; and meanwhile, a quality guarantee problem of the Jiaozi sour dough is solved and large-scale production is realized.

Description

Technical field [0001] The invention belongs to the field of food processing, and specifically relates to a fermented old noodle wheat flour and a preparation method thereof. Background technique [0002] China is the world’s largest producer and consumer of wheat flour. Wheat flour is made from wheat as a raw material and processed by cleaning, moistening, grinding and grading (removing bran). It is the main raw material for making traditional pasta products. . All kinds of common wheat flour, special wheat flour and spontaneous wheat flour appearing on the market are 100% unmodified wheat flour, which retains a single wheat flour flavor. Yeast is made by inoculating a certain amount of koji and fermenting rice flour as raw material; old noodles are the noodle primers for noodles, that is, a piece of dough (noodle fertilizer) left when steaming steamed buns and steamed buns. use. Yeast and old noodles are both homemade natural leavening agents used in the manufacture of ferme...

AI Technical Summary

Problems solved by technology

However, due to the complex production process and difficult preservation of yeast and old noodles, industrial production has not been possible

At the same time, traditional handmade yeast and old noodles will be exposed to a large amount of mold in the air, which is very easy to deteriorate

Up to now, there have been domestic reports on the production process of yeast, but there has been no report on the introduction of wheat flour into old noodles of yeast and industrialized production

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