Whole-wheat bread flour and preparation method thereof

A technology of whole-wheat bread flour and bread flour, which is applied in dough processing, baking, baked food, etc., can solve the problems of food safety and short shelf life of whole-wheat bread flour, and achieve good product quality, better flavor, and reduced risk effect

Pending Publication Date: 2019-10-22
DEZHOU VOCATIONAL & TECHN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The main purpose of this application is to provide a kind of whole wheat bread flour, to

Method used

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  • Whole-wheat bread flour and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0023] A whole wheat bread flour is prepared from the following raw materials in parts by weight: 75 parts of bread flour with a wet gluten content of 36%, and 25 parts of baked and cooled bran. Specifically, the whole wheat bread flour product is obtained by uniformly mixing the bread flour and the bran.

[0024] Wherein, the bread flour is processed from wheat raw materials with a hardness index of 70-85 and a crude protein content of 13-16%; the wheat raw materials include 54 parts by weight of CWRS, 14 parts of APH, and 6 parts of DNS , 26 servings of domestic wheat.

[0025] The bran is prepared from a large piece of bran material with an average particle size of 2-5mm after being ground and sifted by the Zhonglu skin mill; specifically, the bran material is put into an oven for baking, and the temperature of the oven is 140-160 ℃, the lower heat temperature is 140-160 ℃, bake for 10-20 minutes, and rotate the baking tray every 5 minutes; cool down after baking to obtain...

Embodiment 2

[0027] The whole wheat bread flour is prepared from the following raw materials in parts by weight: 80 parts of bread flour with a wet gluten content of 36%, and 20 parts of baked and cooled bran. Specifically, the whole wheat bread flour product is obtained by uniformly mixing the bread flour and the bran.

[0028] Wherein, the bread flour is processed from wheat raw materials with a hardness index of 70-85 and a crude protein content of 13-16%; the wheat raw materials include 45 parts by weight of CWRS, 15 parts of APH, and 15 parts of DNS , 25 servings of domestic wheat.

[0029] The bran is prepared from a large piece of bran material with an average particle size of 2-5mm after being ground and sifted by the Zhonglu skin mill; specifically, the bran material is put into an oven for baking, and the temperature of the oven is 140-160 ℃, the lower heat temperature is 140-160 ℃, bake for 10-20 minutes, and rotate the baking tray every 5 minutes; cool down after baking to obt...

Embodiment 3

[0031] A whole wheat bread flour is prepared from the following raw materials in parts by weight: 85 parts of bread flour with a wet gluten content of 36%, and 15 parts of baked and cooled bran. Specifically, the whole wheat bread flour product is obtained by uniformly mixing the bread flour and the bran.

[0032] Wherein, the bread flour is processed from wheat raw materials with a hardness index of 70-85 and a crude protein content of 13-16%; the wheat raw materials include 50 parts by weight of CWRS, 12 parts of APH, and 10 parts of DNS , 28 servings of domestic wheat.

[0033] The bran is prepared from a large piece of bran material with an average particle size of 2-5 mm after being ground and sieved by the Zhonglu skin mill; specifically, the bran material is put into an oven and baked together, and the temperature of the oven is 140-160 ℃, the lower heat temperature is 140-160 ℃, bake for 10-20 minutes, and rotate the baking tray every 5 minutes; cool down after baking...

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Abstract

The invention discloses whole-wheat bread flour and a preparation method thereof. The whole-wheat bread flour is prepared from, by weight, 75-85 parts of bread flour and 15-25 parts of bran. The invention further provides the preparation method of the whole-wheat bread flour. The whole-wheat bread flour and the preparation method thereof solve the problems that existing whole-wheat bread flour hasshorter shelf life and food safety.

Description

technical field [0001] The application belongs to the field of food, and in particular relates to a whole wheat bread flour and a preparation method thereof. Background technique [0002] Bread contains protein, fat, carbohydrates, a small amount of vitamins and minerals such as calcium, potassium, magnesium, and zinc. Carbohydrates account for about 60%, and protein exceeds 10%. It has various tastes, is easy to digest, absorb, and is convenient to eat. Very popular. Bread flour, made from hard wheat, has high gluten content, generally controlled between 32.5-38.0%. The quality of gluten is good, the toughness is big, the elasticity is good, and the bubble volume is big. Commonly used bread flour formulas contain various food additives to varying degrees, and long-term consumption has potential threats to human health. [0003] With the continuous improvement of living standards, people have gradually realized that eating habits are too refined, too much intake of animal...

Claims

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Application Information

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IPC IPC(8): A21D13/02A21D2/36
CPCA21D2/36A21D13/02
Inventor 兰晓光
Owner DEZHOU VOCATIONAL & TECHN COLLEGE
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