A kind of bread flour and preparation method thereof

Abstract

The invention relates to a bread flour and a preparation method thereof, wherein the bread flour mainly includes the following components expressed in parts by weight: 25-35 parts of hard wheat flour; 65-75 parts of high-gluten wheat flour; wherein wet gluten in hard wheat flour The parts by weight of gluten are 31-32.9%, and the whiteness of flour is 75.1; The parts by weight of wet gluten in high-gluten wheat flour are 39-40%; and auxiliary soybean powder 3-5 parts; white kidney bean powder 5-10 parts; 3-5 parts of black kidney bean flour; 2-4 parts of chickpea flour. The bread flour prepared by the above ratio has the advantages of high gluten content and good toughness.

Description

technical field [0001] The invention relates to the field of bread flour, more specifically, it relates to a bread flour and a preparation method thereof. Background technique [0002] Bread is a staple food in people's daily life, and the market demand is gradually increasing. Flour can be used for different purposes due to its different protein content. Flour with higher protein content, usually called high-gluten flour, has better elasticity and can be used to make bread. [0003] Usually bread flour is made from durum wheat and has a gluten content of 30-36%. In order to make the resulting bread softer, it is usually necessary to add different kinds of flour to the flour. The patent application publication number CN103109897A discloses a kind of leavened bread flour without additives and its preparation method, which mainly includes 94-96% wheat flour, and then cooperates with 4-6% mung bean flour, corn flour, red bayberry core, loofah , konjac, and sweet potato flou...

AI Technical Summary

Problems solved by technology

However, due to the hard raw materials of bayberry core and loofah, it is difficult to grind them into powder, which is not conducive to the mixing of components

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