Whole wheat flour processing technology

Abstract

The invention belongs to the field of wheat flour milling and processing. An existing whole wheat flour processing technology cannot obtain whole wheat flour which is good in taste and stable in quality and contains nutrients meeting LS / T3244-2015 whole wheat flour requirements. Aiming at solving the problems in the prior art, the whole wheat flour processing technology disclosed by the inventioncomprises working procedures such as pretreatment, slag breaking, smashing and grinding, bolting and grading, enzyme deactivation and re-adding. The technology disclosed by the invention is simple inprocess, and intermedi obtained after all the grains are prepared into powder is completely re-added, so that the whole wheat flour which is good in taste and stable in quality and contains the nutrients meeting the LS / T3244-2015 whole wheat flour requirements can be obtained.

Description

technical field [0001] The invention relates to a whole wheat flour processing technology, which belongs to the field of wheat flour processing. Background technique [0002] In recent years, with the improvement of living standards, people's attention to food has begun to shift to health care and nutrition. As a product with high nutritional value, whole grain food has attracted more and more attention. Compared with ordinary flour, whole wheat flour is rich in dietary fiber, which is indispensable in human diet and has high nutritional value, as well as mineral elements such as vitamin B, manganese, iron, zinc, potassium, etc., which can effectively prevent cancer, cardiovascular disease, etc. disease, obesity, and diabetes. A high proportion of whole grains in the diet can effectively reduce the incidence of many chronic diseases. Many western countries began research on whole grain foods in the 1980s. As far as the United States is concerned, since the dietary guideli...

AI Technical Summary

Problems solved by technology

At present, the traditional milling and backfilling process adopted by flour mills cannot guarantee that the endosperm, bran, and germ come from the same batch of wheat. As long as the intermediates are extracted during wheat processing, the nutritional integrity cannot be guaranteed, so the current configuration of flour is not complete. "Whole wheat flour", and the randomness of the addition ratio of each manufacturer cannot guarantee the quality requirements of its whole wheat flour. Therefore, only through the new processing technology to realize the whole grain processing, only remove the inedible parts such as the husk of the wheat, and convert the process The germ and bran extracted from the bran are reprocessed and added back to the endosperm powder to ensure that the final loss cannot exceed 2% of the grain, and the loss of bran cannot exceed 10% of the total amount of bran, so as to ensure that the nutritional content of the product reaches Requirements for LS / T3244-2015 "Whole Wheat Flour"