Production method and application of 3D-whole wheat flour

Abstract

The invention relates to a production method and application of 3D-whole wheat flour, and belongs to the technical field of food processing. The production process of the 3D-whole wheat flour comprises the six steps of wheat cleaning, wheat wetting and sterilization, milling and sieving, dewatering and dust removal, bran and germ pulverization, and full-component mixed packaging, and the 3D-wholewheat flour is obtained. The 3D-whole wheat flour prepared by means of the production process completely keeps all physiologically active ingredients of each whole grain of wheat, not only contains all nutrients of the germs, endosperm and bran, but also can keep the activity of dietary fibers and be rich in alpha-linolenic acid, enzymes, SOD and other nutrients; moreover, since the 3D-whole wheatflour keeps natural antioxidant components and is packaged in cooperation with nitrogen filling, the 3D-whole wheat flour can be preserved for one year at normal temperature and used for preparing 3D-whole wheat flour noodles, 3D-whole wheat flour steamed buns, 3D-whole wheat flour dumpling wrappers and the like, and is resistant to boiling and freezing, good in taste and high in nutritional value.

Description

Technical field [0001] The invention relates to a 3D-whole wheat flour production method and application, and belongs to the technical field of food processing. Background technique [0002] my country is rich in wheat with high nutritional value. It is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin and vitamin A. It is one of the staple foods of people. Common wheat flour removes most of the bran and wheat germ of wheat, and its noodles have better color and palatability. But with the removal of bran and wheat germ, most of the cellulose and more than half of niacin, vitamins and mineral elements and other beneficial nutrients to the human body are also lost. [0003] The rich minerals, dietary fiber and vitamins contained in whole wheat flour can not only promote human growth and development, delay aging, but also have important physiological functions such as weight loss and anti-cancer. Bran and germ are the main nutrient sources of whole ...

AI Technical Summary

Problems solved by technology

[0006] At present, my country's wheat flour milling process is complicated, and the milling road is long, which is not suitable for the production of whole wheat flour. How to add all the bran and germ back into the flour without affecting the dough performance of whole wheat flour and the volume and texture of the product , has become the primary problem that needs to be solved in the production process of whole wheat flour, and it is also a technical problem that cannot be effectively solved