Whole wheat flour product and preparation method thereof

A technology for products and wheat noodles, which is applied in the field of whole wheat flour products and its preparation, and can solve problems such as lack of elasticity, rough internal structure, and reduced extensibility of whole wheat flour dough

Inactive Publication Date: 2019-02-15
阜阳职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (1) The extensibility of the existing whole wheat flour dough is reduced, and the gas holding capacity is deteriorated, resulting in small product volume, hard texture, lack of elasticity, and rough internal structure;
[0008] (2) The dough is easy to stick, has poor plasticity, and is difficult to process;
[0009] (3) Its color is dark, its strength is insufficient, and its palatability is poor.
[0010] (4) Traditional flour improvers have a certain negative impact on human health

Method used

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  • Whole wheat flour product and preparation method thereof
  • Whole wheat flour product and preparation method thereof
  • Whole wheat flour product and preparation method thereof

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preparation example Construction

[0030] like figure 1 As shown, the preparation method of the whole wheat flour product that the embodiment of the present invention provides comprises the following steps:

[0031] S101, the selection of whole wheat samples, through the detection of flour moisture, crude protein, wet gluten content, and pentosan content, select a moisture content of 10-15%, a crude protein content of 14-16%, and a wet gluten content of 26-29% , whole wheat flour with pentosan content of 8-9% is processed;

[0032] S102, determine the formation conditions and parameters of the dough, weigh 500g of flour, add 1% yeast and an appropriate amount of water, and use a dough mixer to knead the dough for 10-15 minutes to form a dough;

[0033] S103, improvement of single enzyme preparation, determine the common enzyme preparation and its optimal ratio by single factor experiment: glucose oxidase 14-16mg / kg, xylanase 25-30mg / kg, α-amylase 20-25mg / kg kg and lipase 10-15mg / kg;

[0034] S104, Improveme...

Embodiment 1

[0041]The processing process of conventional whole-wheat flour products is as follows: choose whole-wheat flour with a moisture content of 10-15%, a crude protein content of 14-16%, a wet gluten content of 26-29%, and a pentosan content of 8-9%. 500g of the above-mentioned flour, add 1% yeast and appropriate amount of water, and use a dough mixer to knead the dough for 10-15 minutes to form a dough; place the dough in a 28°C, 80-90RH fermentation box for proofing for 60-90 minutes. The dough reaches About 1.5 times the original volume, the internal structure of the dough is honeycomb. Divide the dough into 10 parts of equal size, roll them into round shapes by hand, and then proof them again in a fermentation box at 28°C and 880-90RH for 20 minutes. After the last 25 minutes, turn off the heat, take it out after 5 minutes of stuffiness, and let it stand at room temperature for 1 hour.

Embodiment 2

[0043] Glucose oxidase-improved whole-wheat flour products are processed as follows: choose whole-wheat flour with a moisture content of 10-15%, a crude protein content of 14-16%, a wet gluten content of 26-29%, and a pentosan content of 8-9%. 14mg / kg of glucose oxidase is improved, weigh 500g of the flour, add 1% yeast and appropriate amount of water, use a dough mixer to knead the dough for 10-15 minutes to form a dough; place the dough at 28°C, 80-90RH for fermentation Proof in the box for 60-90 minutes. The dough should reach about 1.5 times the original volume, and the internal structure of the dough should be honeycomb. Divide the dough into 10 parts of equal size, roll them into round shapes by hand, and then proof them again in a fermentation box at 28°C, 880-90RH for 20 minutes. After the last 25 minutes, turn off the heat, take it out after 5 minutes of stuffiness, and let it stand at room temperature for 1 hour.

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Abstract

The invention belongs to the technical field of food processing, and discloses a whole wheat flour product and a preparation method thereof. The method comprises the following steps: selecting a wholewheat sample; confirming conditions and parameters of dough forming; confirming a single enzyme preparation; confirming a complex enzyme preparation; determining flour quality parameters; and determining the quality of the whole wheat product. The results of the multi-enzyme compound orthogonal experiment show that the three-enzyme combination of glucose oxidase, pentopan and cellulase improves the sensory score of mantou. The three-enzyme compounding can lead the dough characteristics to be closer to the requirements of dough prepared from special flour for mantou, can significantly improvethe expansion property of dough, and significantly increase the gas release amount so as to be more beneficial to increasing the specific volume of mantou. The enzyme preparation can also be used forimproving the color appearance of the whole wheat product and the rheological property of the whole wheat dough. As a biocatalyst, the enzyme preparation has an efficient catalytic effect, and has good effects with little addition amount. The protein property determines the safety, so the enzyme preparation is an ideal flour modifier.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole wheat flour product and a preparation method thereof. Background technique [0002] At present, the existing technologies commonly used in the industry are as follows: [0003] Whole wheat flour is a kind of whole grain and refers to a flour product made from whole wheat as raw material during processing. Whole wheat flour usually contains all or most of the tissues (more than 95%) of the cortex, germ, and endosperm of the wheat grain. Whole wheat flour contains a large number of bioactive nutrients, especially wheat bran is rich in dietary fiber, vitamins, minerals, phenolic compounds, phytosterols and phytoestrogens. Regular consumption of whole grains can effectively reduce the risk of chronic diseases such as type 2 diabetes. The glycemic index of whole grains, potatoes and beans is much lower than that of refined rice and noodles; whole grains ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104
CPCA23L7/107
Inventor 丁寅寅刘艳芳郭斌高鹏孙晓璐
Owner 阜阳职业技术学院
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