Method capable of reducing viscosity of dough containing whole wheat flour

Abstract

The invention discloses a method capable of reducing the viscosity of dough containing whole wheat flour, and belongs to the technical field of food processing. The method of the invention adjusts theadding order of different dough raw materials and the amount, state and temperature of the added water (specifically, wheat flour and the gluten powder are firstly mixed to make gluten protein fullyabsorb water to form a gluten network structure, then whole wheat flour is added, and the dosage and temperature of water are limited to prevent gelatinized starch from absorbing too much water, swelling, getting tacky and agglomerating), and significantly reduces the viscosity of the dough containing the whole wheat flour, thereby making the industrial production of flour products containing thewhole wheat flour, especially medium and high-gelatinization whole wheat flour possible. The dough prepared by the method of the invention has low viscosity, the wet gluten content is 28% or above, the gluten index is 65% or above, and the viscosity of the dough is reduced by 20-60% compared with that of dough prepared by conventional methods (one-time stirring method).

Description

technical field [0001] The invention relates to a method capable of reducing the viscosity of flour-containing dough, and belongs to the technical field of food processing. Background technique [0002] Whole powder refers to the products prepared from fresh crops (such as potatoes, sweet potatoes, purple potatoes, yams, oats, buckwheat, etc.) through washing, peeling, drying and other processes, which can be roughly divided into high gelatinization degree whole powder, medium paste Full powder with high degree of gelatinization and whole powder with low degree of gelatinization without heat treatment (such as cooking, microwave, extrusion, etc.). [0003] Because the whole powder can retain the nutrients of the original crops to the greatest extent, make the nutritional structure more reasonable, and contain rich protein, amino acid, minerals, dietary fiber and other nutrients necessary for the human body, so it is used in baked food, Food processing fields such as cooking...

AI Technical Summary

Problems solved by technology

[0004] However, the whole powder, especially the whole powder with medium and high gelatinization degrees, has the following defects that seriously limit its large-scale application: First, the starch in the whole powder has a high degree of gelatinization, which is very easy to absorb water and swell, resulting in relatively Therefore, its wall sticking phenomenon is serious during the production and processing process, which is not conducive to the uniform mixing of dough and the cleaning of equipment; second, part of the gelatinized starch in the whole flour is exposed, and it is easy to agglomerate when it meets water, which seriously affects The uniformity of the dough and the quality of the product; third, the whole flour does not contain gluten protein, therefore, adding whole flour to the dough will dilute the gluten, that is, hinder the formation of the gluten network in the early stage of dough formation and destroy it in the middle and late stages of dough formation The gluten network structure that has been formed shows that the gluten strength of the dough is weak as a whole, which affects the quality of the final product

[0005] At present, there are two main methods to reduce dough viscosity. One is to control the dough temperature by lowering the water temperature and the ambient temperature of the dough preparation, thereby controlling the enzyme activity and reducing the dough viscosity to a certain extent. However, this method is harmful to the dough viscosity. The degree of reduction is very limited, and it is mostly suitable for wheat dough, but it cannot achieve the desired effect when applied to dough containing all flour; the second is to add additives, such as compound carbonate, compound phosphate, sorbitol, etc. The combination of free water in the system can reduce the dough viscosity to a certain extent. However, the use of additives in this method does not conform to the concept of healthy diet of people today, and is also contrary to the concept of "comprehensive nutrition, healthy diet" of whole powder food.

Images