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Dough mixing method capable of strengthening gluten and avoiding gastric distension phenomenon caused by eating cooked wheaten foods

A technology for flatulence and gluten, which is applied in the fields of food science, food ingredients, and food ingredients as taste modifiers, etc., can solve problems such as preventing the promotion of pasta, and achieve the effect of improving the phenomenon of flatulence, scientific method and simple operation.

Inactive Publication Date: 2018-07-31
重庆市黔江区佰裕佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At the same time, because the pasta is not the staple food of the southerners, if the southerners eat a lot of pasta, some people will experience flatulence, which further prevents the promotion of pasta in the south.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1, a method for mixing noodles to strengthen gluten and improve flatulence after eating noodles, is characterized in that it includes the following steps,

[0023] S1. Pre-mixing stage: put 90 parts of flour, 10 parts of water, 3 parts of salt, 1.8 parts of alkaline water, 6 parts of old noodles, 3 parts of sesame oil, 10 parts of egg white and 1 part of nard pine into the mixing tank according to the weight ;Agitate at low speed with a 50r / min mixer for 4min; and ensure that the water temperature is between 25-35°C;

[0024] S2. The stage of adding water for the second time; add 20 parts of water, and the water is uniformly guided into the mixer for 1 minute, and the stirring speed of the mixer is increased to 110r / min;

[0025] S3. The initial gluten formation stage; continue the above stirring for 8 minutes until the initial gluten formation stage;

[0026] S4. mature stage; slow down the mixer to 50r / min, and stir for 7min;

[0027] Preferably, S5. Oili...

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PUM

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Abstract

The invention relates to the technical field of processing of flour product processing, in particular to a dough mixing method capable of strengthening gluten and avoiding gastric distension phenomenon caused by eating cooked wheaten foods. The dough mixing method comprises the following steps of S1, a premixing stage; S2, a stage of adding water for the second time and performing mixing; S3, a gluten preliminary formation stage; S4, a maturity stage; and S5, an oil painting stage. The method disclosed by the invention is scientific and simple to operate, besides, leavening dough can be recovered, the finally made flour products are tenacious, resistant to cook and unique in taste, and the gastric distension phenomenon caused by eating massive cooked wheaten foods can be obviously avoided.

Description

technical field [0001] The invention relates to the technical field of flour product processing, in particular to a dough kneading method for strengthening gluten and improving flatulence after eating noodles. Background technique [0002] The function of "kneading noodles" is to add an appropriate amount of water and other auxiliary materials to the wheat flour, and after a certain period of stirring, the water-insoluble protein contained in the wheat flour will absorb and expand, and adhere to each other, gradually forming a dough with toughness, viscosity, and extensibility. and plastic wet gluten; at the same time, the water-insoluble starch particles in wheat flour at room temperature absorb water and moisten, gradually expand and plump up, and make the gelatinized starch surrounded by gluten network, so that the original non-viscosity, Extensible and plastic wet dough, which prepares the conditions for sheeting, slicing and good cooking performance; the tighter the net...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L29/00A23L33/10
CPCA23V2002/00A23L7/10A23L29/015A23L33/10A23V2200/14A23V2250/1614A23V2250/1582
Inventor 徐章琴
Owner 重庆市黔江区佰裕佳食品有限公司
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