Method for processing pastries from buckwheat

Abstract

The invention discloses a method for processing pastries from buckwheat. According to the method, pastries high in buckwheat content can be made, and the production efficiency and the qualified rate are high. According to the processing method, base materials are re-prepared, namely that buckwheat puffed powder, buckwheat powder, vital wheat gluten, rutin powder and flour are mixed according to a certain proportion, so that the base materials are made. The situation that original flour characteristics are changed due to the addition of single buckwheat puffed powder or the addition of single buckwheat powder to the flour can be avoided; besides, the lowest total buckwheat content of the pastries made by the processing method can reach 30%, and the highest total buckwheat content of the pastries can reach 60%; the pastries made by the processing method contain a high content of rutin, so that the nutrient value of the pastries is greatly increased; besides, through the adoption of the method for processing the pastries from the buckwheat, the situation that in the processing course, the higher the buckwheat content is, the more difficult the pastries are processed can be avoided; and the production efficiency of the pastries can be greatly improved, and the qualified rate of the pastries can be greatly increased. The method is suitable for popularization and application in the field of foods.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for processing cakes using buckwheat. Background technique [0002] Pastry is a food. It is mainly made of flour or rice flour, water, sugar, oil, eggs, dairy products, etc., with various auxiliary materials, fillings and seasonings. It is initially shaped, and then processed by steaming, roasting, frying, etc. production. There are various kinds of pastries, and there are more than 3,000 kinds of them. Moon cakes, cakes, shortbread, etc. are pastries. Pastry contains the meaning of "snack" in people's daily life, so it is somewhat different from pastry snacks in the catering industry. Cakes can be used as breakfast, as refreshment, or as a snack during the banquet. Pastry and pastry in the catering industry can be said to be of the same family but different industries. It is a relatively independent food processing technology, which is especially suitable for mechanized and bat...

AI Technical Summary

Problems solved by technology

[0021] Buckwheat extruded powder and buckwheat air puffed powder are two types of buckwheat products. Buckwheat extruded powder and buckwheat air puffed powder have been matured during processing. Therefore, buckwheat extruded powder and buckwheat air puffed powder have strong However, its ductility is relatively poor. After mixing buckwheat extruded powder or buckwheat air-flow puffed powder with flour, a kind of noodle product base material is formed. If the content of buckwheat extruded powder in the base material exceeds 25%, it is difficult to maintain the original processing characteristics of flour when making mature flour products. For example, the cakes made with this base material have poor bulkiness and have a great impact on the taste of cakes

[0022] The viscosity of buckwheat flour is high, so buckwheat flour has good ductility, but the corresponding buckwheat flour has poor viscosity and is not easy to form agglomerates. After mixing buckwheat flour with flour, it will form a noodle product base. If the When the content of buckwheat flour in the base material exceeds 25%, it is difficult to maintain the original processing characteristics of flour when making cooked flour products. For example, in the process of making cakes using this base material, the cakes are difficult to shape and difficult to process.

[0023] Buckwheat pastry refers to flour as the main raw material, a certain amount of buckwheat flour is added to the flour, and after dough preparation→cutting agent→forming→baking→cooling→packaging→finished instant noodle food, at present, the method of using buckwheat to process pastry There are many, most of the existing methods of utilizing buckwheat to process cakes are to directly mix buckwheat flour and flour separately and then process it. Due to the characteristics of buckwheat flour, the content of buckwheat flour added in flour is no more than 25%; The extruded powder is mixed separately with the flour. Due to the characteristics of buckwheat starch, the content of the extruded buckwheat powder added to the flour does not exceed 25%. The content is not high, and the higher the buckwheat content contained in the buckwheat cake, the more difficult it is to maintain the original processing characteristics of the flour during processing, and its processing characteristics are poor, resulting in lower production efficiency of buckwheat cakes and lower product qualification rate. lower

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