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A method for producing low-gluten wheat flour by processing medium-gluten wheat with steam explosion technology

A low-gluten wheat flour, technical treatment technology, applied in the preservation, application, heating preservation of seeds, etc. of food ingredients as anti-microbial, can solve problems such as deterioration of internal tissue structure, loss of bulkiness, surface cracking, etc. The effect of peeling, reducing the amount of bran, and ensuring quality

Active Publication Date: 2019-10-25
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] During storage or after thawing, quick-frozen steamed buns are prone to surface cracking, dryness, roughness, loss of elasticity, deterioration of internal tissue structure, thicker texture, hardening and slag loss, loss of original puffiness, flavor loss, weight loss and other qualities defect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The raw material gluten wheat (wet gluten content is 37%) is used for standby after conventional sieving to remove impurities, destoner and magnetic separator. Put the medium-gluten wheat grains into the steam explosion chamber, keep the steam explosion pressure at 1.4Mpa for 40s, and then explode instantly to obtain the wheat grains in the explosive state. Collect the wheat obtained by steam explosion quickly, and cool it down to 35°C with cold wind, the wind temperature is 8°C, and the wind pressure is 300Pa. The wheat treated with steam explosion and cooled down was dried at a drying temperature of 70°C, a hot air velocity of 1.0m / s, a drying time of 9min, and a final moisture content of 14%. Add water to moisten the wheat to make the water content reach 15%, grind the wheat grains after water adjustment, remove the bran, sieve and mix to obtain low-gluten wheat flour, and measure the content of wet gluten to be 20%, and pack the finished product into the warehouse ...

Embodiment 2

[0034]The raw material gluten wheat (wet gluten content is 37%) is used for standby after conventional sieving to remove impurities, destoner and magnetic separator. Put medium-gluten wheat grains into the steam explosion chamber, keep the steam explosion pressure at 1.6Mpa for 23s, and then explode instantly to obtain the wheat grains in an explosive state. Collect the wheat obtained by steam explosion quickly, and cool it down to 40°C with cold wind, the wind temperature is 5°C, and the wind pressure is 200Pa. The wheat that has been treated by steam explosion and cooled down is dried at a drying temperature of 50°C, a hot air velocity of 1.2m / s, a drying time of 10min, and a final moisture content of 14%. Add water to moisten the wheat so that the water content reaches 15%, grind the water-adjusted wheat grains, remove the bran, sieve and mix to obtain low-gluten wheat flour, and measure the wet gluten content to be 12%, and pack it into the warehouse.

[0035] Take the pr...

Embodiment 3

[0038] The raw material gluten wheat (wet gluten content is 37%) is used for standby after conventional sieving to remove impurities, destoner and magnetic separator. Put medium-gluten wheat grains into the steam explosion chamber, keep the steam explosion pressure at 1.8Mpa for 15s, and then explode instantly to obtain the wheat grains in an explosive state. Collect the wheat obtained by steam explosion quickly, and cool it down to 40°C with cold wind, the wind temperature is 5°C, and the wind pressure is 250Pa. Dry the wheat that has been treated by steam explosion and cooled down. The drying temperature is 60°C, the hot air velocity is 1.2m / s, and the drying time is 10min. The final moisture content is controlled at 14%. The water-adjusted wheat grains are milled, the bran is removed, and the low-gluten wheat flour is obtained by sieving and mixing. The measured wet gluten content is 16%, and it is packaged and put into storage.

[0039] Take the prepared low-gluten wheat ...

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Abstract

The invention discloses a method for producing low-gluten wheat flour with medium-gluten wheat by a steam explosion technique. According to the invention, a steam explosion is carried out on medium-gluten wheat grains, the steam pressure is 1.4-2.0MPa, the steam explosion lasts for 10-60s, then the explosion is produced instantly, and the exploded wheat grains are immediately collected, and cooled by low temperature air, and dried by hot air until the water contents of the wheat grains are 12-14%. By adoption of the technical method of the invention, the wheat gluten content in wheat can be lowered, the wet gluten content is lowered from original 30-40% to 12-20%, the medium-gluten wheat can be processed into the low-gluten wheat flour and the wheat flour is high in quality, so that the problems of the current domestic low-gluten wheat flour such as insufficient production raw materials and incapability of meeting market demands are solved. Furthermore, the method for producing the low-gluten wheat flour with the medium-gluten wheat by the steam explosion technique has the characteristics of simple technology, low energy consumption, good product quality, long shelf life and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for producing low-gluten wheat flour by processing medium-gluten wheat with steam explosion technology. Background technique [0002] Wheat is one of the food crops widely planted in my country. It is widely planted, has high yield and good nutritional value. According to the raw material wheat used, it can generally be processed into low-gluten, medium-gluten and high-gluten wheat flour. Different flour products have different requirements for the gluten strength of wheat flour. High-gluten wheat flour is mainly used for bread, noodles, etc., medium-gluten wheat flour is mainly used for steamed buns, dumplings, etc., and low-gluten wheat flour is used for cakes, pastries, etc. At present, there are more medium and high-gluten flours in the market, but less low-gluten flours. At the same time, there is a big price difference between medium-high-glute...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L7/10A23L5/30A23B9/02
CPCA23B9/025A23V2002/00A23V2200/10A23V2300/10
Inventor 陈洁蒋军何志勇曾茂茂张爽秦昉王林祥陶冠军
Owner JIANGNAN UNIV
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