A stepwise moistening process

Abstract

The invention discloses a stepwise moistening process, which belongs to the technical field of wheat flour processing. Ultrasonic wave, microwave, freezing and functional wheatenizing solution are combined to carry out stepwise moistening of wheat grains three times, which improves the bond between bran and wheat germ. Separation increases the degree of evacuation and penetration between the structure of wheat grain epidermis, seed coat, germ, endosperm and macromolecular nutrients, accelerates the water penetration speed, shortens the total process time of moistening wheat to 6-12h, and flour is powdered The rate is 78.5‑79.5%, which improves the anti-oxidation and nutritional value of flour, improves the appearance quality, physical and chemical quality and food safety of wheat flour, reduces the consumption of subsequent milling and other processes, reduces production costs, and provides benefits for wheat tempering Craft explores a new path.

Description

Technical field

[0001] The invention relates to flour processing, in particular to a cascaded wheatening process. Background technique

[0002] The flour extraction rate of wheat is an important economic indicator for flour mills. Under the premise of ensuring the quality of flour, the higher the flour extraction rate, the lower the production cost and the better the efficiency of the flour mill. Therefore, under the premise of stabilizing the quality of flour, it is the goal of flour processing to maximize the flour extraction rate.

[0003] Before the wheat is milled, in order to improve the flour milling effect of the wheat, it needs to be tempered in advance. The conditioning of wheat is to water and temper the wheat. The water and the time of the wheat are used to re-adjust the moisture of the wheat, which can improve the physical and processing characteristics of the wheat and obtain better technological effects. At present, wheat conditioning methods include room temperat...