Making method of steam heat-treated sorghum whole-flour steamed bread

Abstract

The invention discloses a making method of steam heat-treated sorghum whole-flour steamed bread. Due to the excessive contents of tannin and insoluble dietary fibers in sorghum, the eating quality ofthe sorghum is limited. Sorghum raw materials are treated through a steam heat-treatment technology, that is, the sorghum raw materials are treated through the high temperature, the high pressure andthe short time, the contents of the tannin and the insoluble dietary fibers can be effectively decreased, and the contents of substances such as polyphenols and resistant starch in the sorghum can beeffectively decreased. The sorghum raw materials are subjected to steam heat-treatment and made into sorghum whole flour, the sorghum whole flour is added into wheat flour according to the principle that the adding amount of the sorghum whole flour accounts for 1%-50% of the ratio (the quality ratio of the steam heat-treated sorghum whole flour accounting for mixed flour) so as to be made into thesteam heat-treated sorghum whole flour steamed bread, and the palatability and the continuous eating property are greatly improved. The steam heat-treated sorghum whole flour is added into flour products so that the nutrition loss caused by the overhigh processing accuracy of wheat can be well supplemented, and application of the sorghum to main food processing is expanded.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making steamed sorghum whole-flour steamed bread. Background technique [0002] Steamed buns are a traditional staple food in my country and are deeply loved by Chinese residents. With the continuous improvement of people's living standards, people pay more and more attention to the nutritional balance of food. However, due to the high processing precision of wheat flour, a large amount of dietary fiber and functional components in the wheat cortex are lost. If it is eaten for a long time, it will cause an imbalance of nutrients in the human body and cannot meet the new needs of the modern population for the nutritional value of steamed bread. [0003] Sorghum is one of the important miscellaneous grain crops in my country, with high nutritional value. In addition to nutrients such as protein, fat, vitamins and trace elements, sorghum contains a large amo...

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method for making steamed sorghum whole flour steamed bread, which is used to solve the problems of unbalanced nutrition of existing wheat steamed bread, poor palatability and edibility of sorghum products, etc.

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