Flour for whole-wheat fresh wet noodles, whole-wheat fresh wet noodles and preparation method thereof

A whole wheat flour, fresh and wet technology, applied in the field of food processing, can solve the problems of food safety hazards, reduced production efficiency, increased product costs, etc.

Inactive Publication Date: 2018-04-06
河南省大程粮油集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 3. Exogenous improvers will increase the cost of the product, and some improvers also have food safety hazards; in addition, flour

Method used

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  • Flour for whole-wheat fresh wet noodles, whole-wheat fresh wet noodles and preparation method thereof
  • Flour for whole-wheat fresh wet noodles, whole-wheat fresh wet noodles and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A whole-wheat flour for fresh wet noodles, which is composed of whole-wheat flour made from waxy wheat and whole-wheat flour made from non-waxy wheat in a mass ratio of 3:1; the waxy wheat is Zhongke Waxy Mai No. 1, the non-waxy wheat is Aikang 58.

Embodiment 2

[0032] The flour for whole wheat fresh wet noodles in this example is composed of whole wheat flour made from waxy wheat and whole wheat flour made from non-waxy wheat in a mass ratio of 4:1; the waxy wheat is Nongda Waxy Mai No. 1, the non-waxy wheat is Aikang 58.

Embodiment 3

[0034] The flour for whole wheat fresh wet noodles in this embodiment is composed of whole wheat flour made of waxy wheat and whole wheat flour made of non-waxy wheat according to the mass ratio of 5:1; wherein the waxy wheat is Linnuo 96040, non-waxy wheat is Aikang 58.

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PUM

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Abstract

The invention relates to the technical field of food processing, and particularly relates to flour for whole-wheat fresh wet noodles, the whole-wheat fresh wet noodles and a preparation method thereof. The flour is prepared from whole-wheat flour processed by waxy wheat and whole-wheat flour processed by non-waxy wheat in a mass ratio of 3:1-7:1. The flour can be used for preparing whole-wheat flour, and two kinds of wheat flours are synergized and combined in the range of limited mixing proportions, so that the flour pasting viscosity can be improved, the hardness of noodles can be reduced, browning of the whole-wheat fresh wet noodles in the storing process can be reduced, formation of a gluten matrix structure can be improved, the gluten strength can be reinforced, the elasticity of noodles can be improved, and the texture quality of the whole-wheat fresh wet noodles can be comprehensively improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to flour for whole wheat fresh wet noodles, whole wheat fresh wet noodles and a preparation method thereof. Background technique [0002] Fresh noodles made from whole wheat flour are called whole wheat fresh wet noodles. Because the wheat bran component contains arabinoxylan, hemicellulose and other highly water-absorbing ingredients, it will affect the water absorption of gluten protein and the formation of network structure, and the hardness of noodles after cooking is higher; the particle size of wheat bran particles is larger , will physically hinder the formation of gluten network structure, and will also make the surface of noodles rough; in addition, the color of wheat bran is darker and contains polyphenol oxidase, which causes the color of noodles to deepen and the degree of browning to increase, thus affecting the appearance quality. Compared with ordinary fresh ...

Claims

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Application Information

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IPC IPC(8): A23L7/109
CPCA23L7/109
Inventor 陈涛刘跃进刘威侯国泉
Owner 河南省大程粮油集团股份有限公司
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